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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 10 |
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My inspiration for this recipe besides submitting it to RSC #9 was to make another vegetarian baked beans. I think I only found one vegetarian baked beans recipe on this site so I wanted to diversify by creating my own. Ingredients:
2 cups dried white beans (your own favourite kind) |
6 cups water (for soaking beans) |
2 tablespoons peanut butter |
2 tablespoons brown sugar |
1 1/2 cups fresh tomatoes, seeds taken out (about 3) |
1/2 large white onion |
1 1/2 tablespoons fennel seeds, crushed |
1/3 cup molasses |
1 tablespoon honey |
1 1/2 teaspoons olive oil |
4 1/2 cups water |
salt and pepper |
Directions:
1. Soak the beans in 6 cups of water for 8 hours or overnight. Drain just before beginning to cook.
2. Finely chop white onion and tomatoes, separately, in a food processor (Make sure the juice has been take out of the tomatoes).
3. Saute onions in a large pot, with the olive oil until translucent, about 3 minutes. Add tomatoes and saute for 2 minutes longer, adding the salt and pepper in the process.
4. Add crushed fennel seeds, and peanut butter and let blend until peanut butter melts. Add beans and brown sugar and stir thoroughly.
5. Add 4 and a half cups of water, and bring it to a boil. Bring it to a simmer and slow cook for 3 hours, covered. Last hour of it can be uncovered to reduce water. Let it cool before serving.
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