Recipe - Mexican Baked Beans Ala Beyond The Moon

1 pound Dried Great Northern beans
2 tablespoon Canola oil
2 cup Onions; chopped (2 large
onions)
6 lg Garlic cloves; peeled and
minced
1 md Jalapeno peppers; minced (1
to 2)
1 cup Red bell pepper; chopped (1
large pepper)
1 cup Green bell pepper; chopped
(1 large pepper)
2 tablespoon Honey
2 tablespoon Blackstrap molasses
2 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce)
1 tablespoon Tamari
1 cn Tomato sauce; (28 ounces)
1 teaspoon Salt
1 teaspoon 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@sprintmail.com
Recipe By : Ginny Callan, Beyond the Moon Cookbook

Posted to MCRecipe Digest V1 #259

Date: Fri, 25 Oct 1996 23:38:25 0700

From: Brenda Adams adamsfmle@sprintmail.com