Mexican baked beans ala beyond the moon

10 Servings

Ingredients

Quantity Ingredient

Directions

1 lb dried Great Northern beans 2 TB canola oil

2 c onions -- chopped (2 large : onionsj

6 lg garlic cloves -- peeled and : minced

1 md jalapeno peppers -- minced : (1 to 2)

1 c red bell pepper -- chopped : (1 large

: pepper)

1 c green bell pepper -- chopped : (1 large

: pepper)

2 TB honey

2 TB blackstrap molasses

2 TB Dijon mustard

1 TB Worcestershire sauce)

1 TB tamari

1 cn tomato sauce -- (28 ounces) 1 ts salt

1 ts ground cumin

Rinse and sort the beans, and soak them in 8 cups of water for 6 to 8 hours or overnight.

Drain the beans, and put them in a large pot with 8 cups of fresh water. Bring them to a boil, reduce the heat to a simmer, and cook, partially covered, until tender, about 1 hour, stirring occasionally.

Drain the beans, and transfer them to a large baking dish.

Preheat the oven to 350 degrees.

Heat the oil in a skillet over medium heat. Saute' the onions, garlic, jalapenos, and red and green peppers until tender, about 5 minutes.

Stir the cooked vegetables into the beans, along with the honey, molasses, mustard, Worcestershire sauce, tamari, tomato sauce, salt, and cumin.

Bake, uncovered, for about 1 hour, until most of the liquid is absorbed and the beans are bubbling around the edges. Serve hot.

Note: This recipe is a variation on Boston baked beans.

Ginny Callan, Beyond The Moon Cookbook, more vegetarian recipes from the author of Horn of the Moon cookbook Adapted for Mastercook software by Brenda Adams <adamsfmle@...> Recipe By : Ginny Callan, Beyond the Moon Cookbook From: Brenda Adams <adamsfmle@sprintmaidate: Fri, 25 Oct 1996 23:38:25 ~0700

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