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!