Vegetarian Baked Beans in Tomato Sauce
Recipe by Churgin from allrecipes.com
Dinner,Side Dish 14 Hr. 10 Mins.
Ingredients
10
10 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 10 servings
- Calories: 225
- Carbohydrate: 45g
- Fat: 1g
- Fiber: 9g
- Protein: 13g
- Sugar: 14g
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