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Vegetarian Baked Beans




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


Original Recipe by Rhea Yablon Kennedy



List of Ingredients




3 Tablespoons olive oil
1 large onion, chopped (about 2 cups)
4 cups white beans, such as Great Northern beans or navy beans (3 15-ounce cans or about 2 cups dried)
1/4 cup honey
3 Tablespoons black strap molasses
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon fresh ginger, grated
1/2 of one canned chipotle pepper in adobo sauce, minced (with seeds removed if a milder dish is desired), plus 1 teaspoon sauce
1/4 cup water


Recipe



Preheat the oven to 350 F.

Heat the oil in a skillet and add the onion.

Sauté for 5-10 minutes, or until browned and becoming
translucent.

In an oven-safe crock pot or casserole dish, combine the
onions, beans (if using dried beans they need to be soaked overnight and then cooked on the stovetop), and other ingredients.

Mix gently with a spoon until well combined.

Cover the pot or casserole dish and bake for 1 hour, stirring occasionally, or until sauce has thickened.

If too much liquid remains, bake uncovered for 15-30 minutes until the beans have reached your desired consistency. For best flavor, eat the next day.

You can also try cooking this overnight by keeping the oven at 200 F, or placing the mixture in a slow cooker set to low heat.

Serves 4-6 as a side dish.