1,000 veg: Barbecue Beans

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* Exported from MasterCook *

 

Barbecue Beans

 

Recipe By : 1,000 Vegetarian Recipes by Carol Gelles, page 332

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Side Dishes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup chopped tomatoes

1/2 cup water

2 tablespoons tomato paste

1 1/2 tablespoons firmly packed light brown sugar

OR dark brown sugar

1 1/2 tablespoons distilled white vinegar

1 tablespoon molasses

2 teaspoons pepper sauce -- (see comment below)

1/2 teaspoon anchovy-free Worcestershire

sauce

2 cloves garlic -- minced

1/8 teaspoon salt -- or to taste

4 drops Tabasco -- or to taste

2 teaspoons vegetable oil

1/2 cup chopped onions

1/2 cup finely chopped green bell peppers

2 cups red kidney beans

(cooked from dry or canned drained)

 

Vegan. Low fat

 

Makes: 2 1/2 cups; serves: 4

 

When I call for pepper sauce in this recipe I'm not referring to Tabasco or

any other hot sauce, but rather a thick brown sauce with a fruit base that

usually includes tamarind (one brand is Pick-a-Pepper Sauce). If you don't

have pepper sauce, you can substitute steak sauce.

 

1. In a medium bowl, stir together the tomatoes, water, tomato paste,

brown sugar, vinegar, molasses, pepper sauce, Worcestershire sauce, garlic,

salt, and Tabasco; set aside.

 

2. In a 2-quart saucepan, heat the oil over medium-high heat. Add the

onions, and bell peppers; cook, stirring, until softened, about 3

minutes. Stir in the sauce mixture; bring to a boil. Reduce heat and

simmer 15 minutes.

 

3. Stir in the beans. Simmer 10 minutes longer or until heated through.

 

Variation: Barbecue Sauce: Omit the beans and use the sauce as

desired. Makes 1 1/2 cups sauce.

 

 

 

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