Thursday, September 23, 2010

BOSTON-ESQUE STYLE BAKED KIDNEY BEANS & LENTILS





I soaked kidney beans yesterday intending to cook Chili today. Turns out I had neither the ingredients nor the desire to go get them this morning. Instead I decided to do a boston-style baked bean dish, using what I had in the fridge.


1 ½ C. Red kidney beans, soaked overnight
¾ C Green lentils
2 C Yellow zucchini, cubed
½ Medium eggplant, cubed
½ Red Pepper, cubed
Mix beans and vegetables together, right in the pot you’ll bake them in.

In a separate bowl, mix:
½ C Blackstrap molasses
½ C leftover tomato sauce
1 Tbsp. Soya sauce
½ tspn. Apple cider vinegar
1 Clove of garlic
1 tspn. Fresh ground black pepper
1 tspn. Dry mustard
Dash each of: clove, cinnammon,  paprika, or any warming spices of your choice.

Once a nice, thick paste has been made and all the dry spices are well mixed, taste it, tweak as necessary. Pour mixture over beans, mix well. Finally, add;
1 Bay leaf
2 Red chilies, whole.
Bake covered in a preheated oven at 375 degrees for 3 hours. Stir every hour and add approx. ½ C water to mixture. Don't eat the chilies!

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