Summer Baked Beans

Serves 8

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

Method

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.

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.

Nutrition

Per serving: 200 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 150mg sodium, 40g total carbohydrate (10g dietary fiber, 12g sugar), 9g protein

http://www.breadcircus.com/recipes/2704