Post by Loupy on Jul 13, 2010 19:55:03 GMT -7
Southwest Baked Beans (Vegetarian)
Makes 10 portions (about 20 cups).
Ingredients:
2 pounds mixed dried beans (see note below)
3 pounds canned vegetarian beans in tomato sauce
4 bay leaves
Salt and freshly ground black pepper
4 green chilies, deseeded and chopped
1 head of garlic, peeled and finely chopped
5 medium onions (about 5 pounds), chopped
6 Tablespoons olive oil
2 ounces butter (or 2 Tablespoons extra olive oil)
3 chipotle peppers, thinly sliced (see note below)
3 teaspoons dry mustard
3 Tablespoons Worcestershire sauce
1 teaspoon dried basil leaves
1 teaspoon cumin
Directions:
Wash and drain beans, removing any small stones or dirt.
Cover with water and soak overnight.
Drain and cover with fresh water.
Add 2 Tablespoons salt and the bay leaves and cook in a slow cooker for 7 to 8 hours or simmer in a covered pan for 2 1/2 to 3 hours until beans are tender.
On high heat, heat oil and butter in a large saucepan.
Sauté garlic in hot oil until it just begins to brown.
Add chilies and sauté one minute.
Add onions and sauté until soft, stirring often.
Stir in chipotle peppers and reduce heat to low.
Drain beans, remove bay leaves, and add to onion mixture.
Add canned beans, mustard, cumin, pepper, Worcestershire sauce, and basil leaves.
Mix well.
Adjust seasoning to taste.
Divide into portions and freeze.
To serve: reheat and serve with crusty whole wheat bread.
Notes:
Any mixture of your favorite beans can be used but avoid a large proportion of black beans. I use a 15 bean soup pack augmented with whatever I have around.
Chipotle peppers are wonderful chilies which impart earthy and smoky aromas with some heat. I remove the stems and snip them finely with scissors, seeds and all. If they are unobtainable, it's worth a visit to Mexico City to get some or, if you really can't get them, use dried hot chilies to taste.
Use a heavy 5 quart saucepan for final assembly. If you don't have one this big, halve the quantities.
Makes 10 portions (about 20 cups).
Ingredients:
2 pounds mixed dried beans (see note below)
3 pounds canned vegetarian beans in tomato sauce
4 bay leaves
Salt and freshly ground black pepper
4 green chilies, deseeded and chopped
1 head of garlic, peeled and finely chopped
5 medium onions (about 5 pounds), chopped
6 Tablespoons olive oil
2 ounces butter (or 2 Tablespoons extra olive oil)
3 chipotle peppers, thinly sliced (see note below)
3 teaspoons dry mustard
3 Tablespoons Worcestershire sauce
1 teaspoon dried basil leaves
1 teaspoon cumin
Directions:
Wash and drain beans, removing any small stones or dirt.
Cover with water and soak overnight.
Drain and cover with fresh water.
Add 2 Tablespoons salt and the bay leaves and cook in a slow cooker for 7 to 8 hours or simmer in a covered pan for 2 1/2 to 3 hours until beans are tender.
On high heat, heat oil and butter in a large saucepan.
Sauté garlic in hot oil until it just begins to brown.
Add chilies and sauté one minute.
Add onions and sauté until soft, stirring often.
Stir in chipotle peppers and reduce heat to low.
Drain beans, remove bay leaves, and add to onion mixture.
Add canned beans, mustard, cumin, pepper, Worcestershire sauce, and basil leaves.
Mix well.
Adjust seasoning to taste.
Divide into portions and freeze.
To serve: reheat and serve with crusty whole wheat bread.
Notes:
Any mixture of your favorite beans can be used but avoid a large proportion of black beans. I use a 15 bean soup pack augmented with whatever I have around.
Chipotle peppers are wonderful chilies which impart earthy and smoky aromas with some heat. I remove the stems and snip them finely with scissors, seeds and all. If they are unobtainable, it's worth a visit to Mexico City to get some or, if you really can't get them, use dried hot chilies to taste.
Use a heavy 5 quart saucepan for final assembly. If you don't have one this big, halve the quantities.
