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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.