Mexican baked beans ala beyond the moon
Yield: 10 Servings
Ingredients:
- 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
Instructions:
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
