Ingredients
1 lb dried white /navy beans
1 cup diced onions
2 tbs tomato paste
1/3 cups light molasses
1/4 cup brown sugar
1 jalapeno pepper, minced
1 tsp dry mustard
1/4 tsp ground red pepper
5-6 cups water
1 tsp salt
Directions
RINSE beans. Soak the beans in a pot either by covering with water 2 inches above beans and leaving overnight (8 hours) or by covering with 2 inches water and bringing to a boil, covering and removing from heat and letting soak 1 hour. Drain the beans.
PREHEAT oven to 350ºF(180ºC).
IN a large saucepan over medium heat, cook onions in oil until just brown, stirring often. Add tomato paste and cook 2 minutes. Add molasses, sugar, jalapeno, mustard, and red pepper, stirring to combine.
STIR in beans and 4 cups water. Increase heat to medium-high and bring to a boil. Remove from heat.
COVER and bake at 350ºF(180ºC). for 3 hours. stir in remaining 1-2 cups of water and bake another 30-45 minutes until beans are tender.
REMOVE from oven and stir in salt.
Ingredients
- 1 lb white/ navy beans dried
- 1 cup onions diced
- 2 tbsp tomato paste
- 1/3 cup light molasses
- 1/4 cup brown sugar
- 1 jalepano pepper minced
- 1 tsp dry mustard
- 1/4 tsp ground red pepper
- 5-6 cups water
- 1 tsp salt
Servings: - 3/4 cup servings
Instructions
- RINSE beans. Soak the beans in a pot either by covering with water 2 inches above beans and leaving overnight (8 hours) or by covering with 2 inches water and bringing to a boil, covering and removing from heat and letting soak 1 hour. Drain the beans.
- PREHEAT oven to 350ºF(180ºC).
- IN a large saucepan over medium heat, cook onions in oil until just brown, stirring often. Add tomato paste and cook 2 minutes. Add molasses, sugar, jalapeno, mustard, and red pepper, stirring to combine.
- STIR in beans and 4 cups water. Increase heat to medium-high and bring to a boil. Remove from heat.
- COVER and bake at 350ºF(180ºC). for 3 hours. stir in remaining 1-2 cups of water and bake another 30-45 minutes until beans are tender.
- REMOVE from oven and stir in salt.
Recipe Notes
(recipe courtesy of PulseCanada.com)
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