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Ingredientes
- 1 lb dry Great Northern beans
- 2 Tbsp. canola oil
- 2 c. onions, minced (2 large onionsj
- 6 lrg garlic cloves, peeled and chopped
- 1 med jalapeno peppers, chopped (1 to 2)
- 1 c. red bell pepper, minced (1 large pepper)
- 1 c. green bell pepper, minced (1 large pepper)
- 2 Tbsp. honey
- 2 Tbsp. blackstrap molasses
- 2 Tbsp. Dijon mustard 1 tb Worcestershire sauce)
- 1 Tbsp. tamari
- 1 can tomato sauce, (28 ounces)
- 1 tsp salt
- 1 tsp grnd cumin
Direcciones
- Rinse and sort the beans, and soak them in 8 c. of water for 6 to 8 hrs or possibly overnight.
- Drain the beans, and put them in a large pot with 8 c. of fresh water. Bring them to a boil, reduce the heat to a simmer, and cook, partially covered, till 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/fry' the onions, garlic, jalapenos, and red and green peppers till tender, about 5 min.
- 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, till most of the liquid is absorbed and the beans are bubbling around the edges. Serve warm.
- Note:This recipe is a variation on Boston baked beans.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 158g | |
| Recipe makes 10 servings | |
| Calories 224 | |
| Calories from Fat 32 | 14% |
| Total Fat 3.66g | 5% |
| Saturated Fat 0.42g | 2% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 606mg | 25% |
| Potassium 887mg | 25% |
| Total Carbs 38.67g | 10% |
| Dietary Fiber 11.0g | 37% |
| Sugars 8.56g | 6% |
| Protein 11.36g | 18% |
