Vegetarian Baked Beans in Tomato Sauce recipe
All Recipes Side Dish Beans and Peas Baked Bean Recipes
Ingredients
- 1 (16 ounce) package dry kidney beans 2 teaspoons salt, divided 3 ½ (6 ounce) cans tomato paste ¼ cup brown sugar 2 tablespoons vinegar 1 tablespoon cornmeal 1 teaspoon ground cumin ½ teaspoon hot paprika ½ teaspoon ground ginger
Nutrition Info
- 224.5 caloriescarbohydrate: 44.8 gcholesterol: : -fat: 0.8 gfiber: 9.3 gprotein: 12.7 gsaturatedFat: 0.1 gservingSize: -sodium: 937.2 mgsugar: 13.5 gtransFat: : -unsaturatedFat: : -
Directions Vegetarian Baked Beans in Tomato Sauce
Directions
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Place kidney beans in a large saucepan. Cover with water and soak for 8 hours, or overnight.
Drain water from kidney beans. Pour in fresh water to cover by 1-inch, add 1 teaspoon salt.
Cook beans over low heat for 2 hours. Remove from heat, drain excess water from pan until it just covers beans.
Stir in tomato paste, brown sugar, vinegar, cornmeal, remaining 1 teaspoon salt, cumin, hot paprika, and ginger to beans. Mix well.
Cook bean mixture over low heat for 2 hours. Stir to loosen any beans on the bottom of the pan. Continue to cook over low heat until bean mixture has reduced and thickened, about 2 hours more.