Tart `n' Tangy Baked Beans

[Guest guest]

Hi, it's me again!

 

This dish is soooo good over rice! It's one of those dishes where if you're

tired you can throw it together the quick way, stick it in the oven, and in

an hour with instant rice or something, it's really good. Please note, you

can used canned for this, probably, to make it MUCH faster, however I don't

know what the equivalent of canned would be for the soaked dried beans.

 

Happy vegging!

~Emmy~

 

 

From " Moosewood Cookbook " by Mollie Katzen

 

 

Tart and Tangy Baked Beans

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Serving size: 6 to 8.

 

Serve with rice, corn bread or warm tortillas.

 

NOTE: Presoak the beans for 4 hours or, more preferably, overnight!

 

 

3 cups dry pinto beans, soaked

4 cups chopped onions

2 tablespoon oil

1 & 1/2 to 2 teaspoons salt

1 tablespoon chili powder

2 teaspoons cumin

1 & 1/2 teaspoon dry mustard

6 to 8 medium cloves garlic, minced

6 tablespoons dry white wine (optional)

6 to 8 tablespoons cider vinegar (to taste)

3 to 4 tablespoons molasses (to taste)

2 cups grated mild cheese (optional)

Black pepper

Crushed red pepper, to taste

2 medium-size tart apples, cut into medium-sized chunks

4 medium-sized ripe tomatoes, chopped

 

 

1) Place the presoaked beans in a Dutch oven and cover them with

plenty of water.

2) Bring to a boil, lower to a simmer, partially cover, and cook

slowly until tender (1 & 1/4 to 1 & 1/2 hours), checking the water

level during cooking.

3) Drain off any excess water when the beans are done. [This can

actually be saved for soup stock.]

4) Begin cooking the onions in oil in a medium-sized skillet.

5) Add the salt, chili powder, cumin, and mustard, and saute over

medium heat for about 8 to 10 minutes.

6) Add the garlic, and saute for another 5 minutes or so.

7) Add this saute mixture to the booked beans, along with all the

remaining ingredients.

8) Preheat the oven to 350 degrees.

9) Mix the beans well and transfer to a deep casserole dish or a

9x13-inch baking pan.

10) COVER TIGHTLY WITH FOIL, and bake for one hour.

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