My Famous Vegetarian Baked Beans

Category: Side Dishes | Blog URL: http://webmztriss.com/recipe/my-famous-vegetarian-baked-beans/

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

Ingredients

6 cups dry navy beans

6 cups dry cannellini beans

3 thyme springs

1/2 cup olive oil

6 cups onion, chopped

3 cups carrot, diced

2 teaspoons minced ginger

4 teaspoons minced garlic

3 teaspoons toasted cumin seed

4 each seeded, minced jalepeños

1 1/2 cups molasses

1/2 cup brown sugar

1/2 cup ketchup

2 beers

6 teaspoons dry mustard

6 teaspoons Worcestershire sauce

4 cinnamon sticks

6 bay leaves

zest from 3 oranges

1 cup cider vinegar

4 teaspoons salt

Preparation

Soak beans separately overnight in plenty of water with thyme sprigs and 4 whole garlic cloves

Drain, place in separate pots, cover with fresh water

Cook 1 ½ hours, or until tender.

Drain, reserving some cooking liquid.

Remove thyme sprigs

Heat rondeau with olive oil, add carrot and onion.

Sauté over medium heat until onion is translucent.

Add ginger, garlic, cumin seed and jalepeno

Continue cooking 2-3 minutes

Add to pot: molasses, brown sugar, ketchup, beer, mustard, Worcestershire, cinnamon and orange zest

Add cooked beans and bring to a simmer on stove top.

Cover and put in a 250° oven for 2 hours

After 2 hours add cider vinegar and salt

If needed add some of the reserved cooking liquid from the beans.

Cook 2-2 ½ more hours, adjust seasoning.

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About

Each summer, I make (at least one) big ole batch of these beans. And I mean BIG; this recipe makes almost 2 gallons of beans, enough to serve 60 people! I have been tweaking this recipe for years. What you have here is the end result – full flavored beans without the fat and cholesterol – a great addition to your next BBQ!