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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 16 |
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I made these the night before a neighborhood picnic for which I had signed on to bring baked beans. I didn't feel like going to the market, so I pulled out what I had and (with a quick consult with my mom) pulled this together. It's sweet with a citrusy kick. Ingredients:
30 ounces great northern beans (2 cans) |
30 ounces canned kidney beans (2 cans) |
15 ounces canned black beans (1 can) |
1 cup brown sugar (packed) |
1/2 cup molasses |
1/4 cup ketchup |
1/4 cup yellow mustard or 1/4 cup brown mustard |
2 tablespoons chili powder |
1 tablespoon old bay seasoning |
10 ounces canned tomatoes and green chilies |
1 tablespoon cocoa powder |
1 tablespoon soy oil (actually ginger oil, a soy oil flavored with ginger extract) |
Directions:
1. Rinse beans and pour into large casserole, or medium aluminum roasting pan.
2. Mix remaining ingredients in a bowl with a spatula, until you has a chocolatey looking mix. It will look like grainy dark chocolate.
3. Pour the sauce over the beans, and fold together gently until well combined.
4. Cover and let stand in refrigerator for a few hours (I let it sit for about 18 hours, mixing midway through, but 1-2 hours is probably plenty).
5. Cook at 350 degrees F., uncovered, for 1 hour, or until good and bubbly.
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