Free Recipe Mexican Baked Beans Ala Beyond the Moon
Recipe Type: B Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 10
Ingredients for Mexican Baked Beans Ala Beyond the Moon Recipe
1 lb Dried Great Northern beans
2 tb Canola oil
2 c Onions; chopped (2 large
-onions)
6 lg Garlic cloves; peeled and
-minced
1 md Jalapeno peppers; minced (1
-to 2)
1 c Red bell pepper; chopped (1
-large pepper)
1 c Green bell pepper; chopped
-(1 large pepper)
2 tb Honey
2 tb Blackstrap molasses
2 tb Dijon mustard
1 tb Worcestershire sauce)
1 tb Tamari
1 cn Tomato sauce; (28 ounces)
1 ts Salt
1 ts Ground cumin
Mexican Baked Beans Ala Beyond the Moon Preparation
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 MC-Recipe Digest V1 #259 Date: Fri, 25 Oct 1996 23:38:25 -0700 From: Brenda Adams <adamsfmle@sprintmail.com>
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