ESSENTIAL: Baked Beans

[Guest guest]

* Exported from MasterCook *

 

Baked Beans

 

Recipe By : The Essential Vegetarian Cookbook by Diana Shaw, page 214

Serving Size : 1 Preparation Time :0:00

Categories : Beans And Legumes Side Dishes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

3 cups cooked navy beans or Jacobs cattle beans -- rinsed

and drained

OR buckskin beans

4 cups chopped fresh tomatoes

OR canned tomato purée

1 large onion -- chopped

1 clove garlic

3 tablespoons dark brown sugar

3 tablespoons molasses or maple syrup

1 tablespoon cider vinegar

2 teaspoons Dijon mustard

salt and freshly ground black pepper -- to taste

 

Serves 4

 

TOTAL TIME: about 1 hour, 20 minutes, not including time to cook the beans

TIME TO PREPARE: 20 minutes

COOKING TIME: 1 hour

DO AHEAD: You can make this dish up to 3 days in advance. Refrigerate

until ready to use.

REFRIGERATION?FREEZING: Refrigerate up to 5 days. Freeze up to 6 months.

 

Heat the oven to 350F.

 

In a large covered baking dish, combine the beans, tomatoes, onion, garlic,

brown sugar, molasses or maple syrup, vinegar, mustard, and salt and

pepper. Mix well.

 

Bake, covered, until the sauce is thick and clinging to the beans, about 1

hour. Stir well before serving.

 

PER SERVING: Calories 217, protein 9.3g, carbohydrate 45.2g, fat 1g,

cholesterol 0mg, sodium 37.4mg, 4% calories from fat. Outstanding source

of vitamin C. Very good source of vitamin B1, folacin. Good source of iron.

 

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