Try this recipe for Baked Soybeans with Chutney Anna Thomas or post your own Baked Soybeans with Chutney Anna Thomas recipe
Main Ingredient: Beans
Category: Breakfast and Brunch
|6 ounce||Tomato paste|
|20 sm||Boiling onions; peeled; peeled|
|1/3 cup||Chutney; minced; minced|
|1 1/2 cup||Liquid from beans|
|1 cup||Soybeans; dried; dried|
|1 1/2 teaspoon||Dry mustard|
|1||Wash 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.|
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