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    Baked Beans with Buckwheat


    Source of Recipe


    Brenda-Lee Olson

    Recipe Introduction


    original recipe by Jolinda Hackett

    List of Ingredients




    * 3/4 cup buckwheat groats (aka kasha)
    * 2-1/4 cups water
    * 2 cans (15 ounces each) pinto beans, rinsed and drained
    * 1 can (28 ounces) crushed tomatoes
    * 3/4 cup dark brown sugar, packed
    * 3/4 cup finely chopped onion
    * 1/3 cup molasses
    * 2 tablespoons ketchup
    * 1 tablespoon dry mustard
    * 1 teaspoon salt
    * 1/2 teaspoon nutmeg
    * 1/4 teaspoon cayenne pepper

    Recipe



    Sort and pick over buckwheat. Rinse well. In small saucepan with cover, bring water to a boil. Add buckwheat; return to boil. Reduce heat to low, cover and cook 35 - 45 minutes or until buckwheat is tender and liquid is absorbed.

    Pour cooked buckwheat into large bowl and combine with remaining ingredients. Pour into 2-quart baking dish. Bake in preheated 325 degree oven for 2-1/2 hours, stirring occasionally. Makes 12 servings.

 

 

 


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