Legumes

 

Stove-Top Baked Beans

Print Recipe
Servings 2

Ingredients
  

  • 1 ½ to 2 cups or 1 can cooked white beans (navy, cannellini, great northern, etc). Or, 1 cup dry beans soaked overnight. Then discard the water, then place in a pot. Add fresh water (about 1 inch above the beans), and cook until tender – makes 2 cups.
  • ¼ cup tomato paste
  • 1 to mato
  • 1 tbsp ketchup
  • 1 tbsp mustard
  • 1 tsp molasses
  • 1 carrot
  • ½ cup chopped pumpkin or sweet squash
  • 1 tsp apple cider vinegar
  • ¼ cup chopped onion
  • 3 large garlic cloves
  • 10 twigs of thyme
  • 5 basil leaves
  • 1 tbsp Liquid Aminos or Soy sauce or Tamari sauce
  • 2 tsp cumin powder
  • Water or vegetable stock
  • Hot pepper to taste

Instructions
 

  • In a small bowl or cup, mix the ketchup, liquid aminos, apple cider vinegar, mustard, ketchup and molasses thoroughly to make a sauce, and set aside.
  • Heat pan to medium heat.
  • Add 1 tsp oil. This recipe uses less oil to sauté the seasoning. Therefore, to prevent the seasoning from burning during the sautéing process, keep ½ cup of water on hand and add 1 tbsp of water, at a time, to areas where you see the seasoning may stick.
  • Add onions and ½ tsp salt, and gently stir (about 2 minutes).
  • Add garlic and gently stir (30 seconds)
  • Add thyme and gently stir for 1 minute.
  • Add, chopped pumpkin, carrots and sauce and gently stir for 2 minutes.
  • Add tomato paste, tomatoes and cumin and, gently stir for 2 minutes.
  • Add, ½ cup of water, reduce heat and simmer for 10 minutes.
  • Add beans, bring to a boil, then stir and lower heat to simmer for 20 minutes.

Notes

Paring:
Serve with mashed potato, mashed taro, baked potato or cassava chips, Johnny cakes, bread, tortilla, or rice, and vegetables.