Mexican Baked Beans Ala Beyond The Moon Recipe

Mexican Baked Beans Ala Beyond The Moon Recipe

Yield: 10 Servings
Recipe by luhu.jp

Ingredients:
1 lbs: dried Great Northern beans,
2 tbsp: canola oil,
2 cup: onions, chopped (2 large

Directions:

: 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

Recipe By : Ginny Callan, Beyond the Moon Cookbook

From: Brenda Adams ~0700


Source from luhu.jp