Chef: Jessica Meyers Altman
Makes: 8-10 Servings
Prep Time: 5 Minutes
Cook Time: 1 Hour 15 minutes
Total Time: 1 Hour 20 minutes
- 5 c of cooked pinto or kidney beans (we used a combo, 4 c kidney and 1½ c of pinto, because that's what we had)-equals about 3 cans of beans, since we made our own, we threw in the extras
- ¾ c of prepared tomato sauce (be sure to check the label so you know you're getting quality ingredients, without oil and that they're plant-based)
- ½ c of mustard
- ⅓ c molasses
- 1 c of chopped onion (we used a red onion)
- 2 T apple cider vinegar, we use Bragg's Raw Vinegar
- ¾ t liquid smoke (or smoked paprika)
- Preheat oven to 375 degrees.
- Mix all ingredients together in a large bowl.
- Pour into a baking dish, the one I used was about an 8 x 10 oval.
- Cover with foil and bake for about an hour, or until the mixture is nice and bubbling (really, it's hard to overcook them)
- Take the cover off, and let brown up, about another 15 minutes.
- These beans are even better the next day, and are awesome cold too!
- Utilize these beans as a great side.
Jessica Meyers Altman
Associate Professor of Whole Food Nutrition & Living
"Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it's the only thing that ever has." Margaret Mead
Garden Fresh Foodie blog: www.gardenfreshfoodie.com