 |
Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 8 |
|
Delicious and high in fiber. For a shortcut, use 4 1/2 cups no-salt-added canned beans instead of soaking and boiling dried beans; be sure to rinse and drain canned beans thoroughly before using. Ingredients:
1 2/3 cups (3/4 pound) dried cranberry (borlotti) or pinto beans |
1/4 cup blackstrap molasses |
3 tablespoons vegan worcestershire sauce |
2 tablespoons german mustard |
2 tablespoons tomato paste |
1 tablespoon apple cider vinegar |
4 medium tomatoes, finely chopped |
1 large onion, diced |
1 green bell pepper, diced |
3 cloves garlic, finely chopped |
Directions:
1. Sort through beans to remove any debris. Rinse beans and place in a large bowl. Cover with cold water by a few inches and soak 8 hours or overnight. Drain beans, place in a large pot, and cover again with a few inches of water. Bring to a boil, lower heat and simmer until tender but not mushy, 1 to 1 1/2 hours. Drain well.
2. Preheat oven to 350°F. In a large bowl, whisk together molasses, Worcestershire, mustard, tomato paste and vinegar. Add tomatoes, onion, bell pepper, garlic and beans and toss to coat. Spoon into a 2-quart baking dish. Bake until bubbling and vegetables are very tender, about 1 1/4 hours.
|
|