Vegan Pinto Bean Extravaganza

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Vegan Pinto Bean Extravaganza

 

2 cups chopped onions

1 fresh garlic clove, peeled, finely minced

4 cups water

1/2 cup firmly packed brown sugar

1/2 cup molasses

2 tablespoons apple cider vinegar

4 bay leaves

1 teaspoon dry mustard

1/4 teaspoon pepper

1/4 teaspoon nutmeg

1/4 teaspoon ground cinnamon

1/8 teaspoon allspice

32 ounces canned tomato sauce

1 pound navy beans, dried uncooked

 

This is a wonderful recipe that I got from a cookbook called Lean Luscious and

meatless.

It takes a little bit of time to prepare but is well worth the effort. It is

the best baked beans I have ever had.

You can substitute baby limas for the navy beans.

I have changed a few things from the original recipe to suit my own taste so

feel free to add any of your favorite seasonings. Rinse and drain beans. Place

in a large bowl with remaining ingredients except tomato sauce.

Mix well cover and place in the refrigerator for 24 hours.

Transfer bean mixture to a large oven proof pot. Add tomato sauce.

Bring to a boil over medium heat. Reduce heat to low, cover and simmer 45 min

stirring occasionally.

Preheat oven to 300 degrees.

Place pot in oven. bake 4 hours covered. Check beans every half hour or so

adding water and stirring as needed. When beans are done to your likeness remove

from oven and serve.

 

 

 

 

 

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