Baked Soybeans with Chutney Anna Thomas


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Cuisine: American

Main Ingredient: Beans

Category: Breakfast and Brunch

Difficulty: 1/10

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Baked Soybeans with Chutney Anna Thomas

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Ingredients

QtyIngredient
6 ounceTomato paste
20 smBoiling onions; peeled; peeled
1/3 cupChutney; minced; minced
1 1/2 cupLiquid from beans
1 cupSoybeans; dried; dried
1 1/2 teaspoonDry mustard
3 tablespoonMolasses

Method

StepInstruction
1Wash the dry beans carefully and soak overnight in salted water. Add more water if necessary and cook for 3 to 4 hours, or until beans are tender. Drain, reserving 1 1/2 cups of the cooking liquid. Combine the chutney, tomato paste, and mustard, and mix well. Add the beans, onions, molasses, and the cooking liquid, and simmer in a pot until the sauce is slightly thickened. Pour it all into a casserole or bean pot; cover and bake for 1 to 1-1/2 hours in a 325F oven. Serve hot. Makes 4 servings. NOTE: "The chutney gives a spicy flavor that is quite strong; if you prefer rather sweet baked beans, add a little more molasses." Anna Thomas recommends mango chutney for the best flavor. Recipe by: The Vegetarian Epicure - Volume 1 - Anna Thomas Posted to EAT-LF Digest by KSBAUM@aol.com on Feb 4, 1999, converted by MM_Buster v2.0l.
Vegetarian
  • Baked Soybeans with Chutney  Anna Thomas

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