Baked Beans

Baked Beans Served with Couscous


2 cups dried pinto or navy beans (any small bean will do)

4 cloves garlic

2 tablespoons olive oil

1 bay leaf

2 diced onions

4 diced carrots

2 diced red peppers

2 cloves of garlic crushed

1 tablespoon chicken soup powder

¾ cup tomato paste

1 tablespoon smooth Dijon mustard

¼ teaspoon cayenne pepper or chili powder

½ cup Silan (date honey) Note: If you prefer the dish to be less sweet, use 1/3 of a cup instead. You can also use molasses, syrup or honey.

1 teaspoon dried ginger

2 teaspoons smoked paprika

2 tablespoon Worcestershire sauce (omit for vegetarian/vegan dish)

1/3 cup red wine or regular vinegar

Salt and black pepper to taste

How to do it

1. Soak the beans overnight in a large pot of water, where the water covers the beans generously (the beans will expand).

2. Pour the water off, rinse the beans and refill the pot with clean water so there is about 5 cm (2 inches) of water above the beans. Add 2 whole cloves of garlic, olive oil, bay leaf and salt. Bring to the boil, turn down the heat to low and simmer for an hour until the beans are softened. Drain the beans, saving the bean water for the cooking process. Discard the bay leaf.

3. Place the beans, onions, carrot and pepper into the slow cooker. Mix 1 cup of the bean water, chicken soup powder, garlic, tomato paste, mustard, cayenne pepper, Silan, ginger, Worcestershire sauce, vinegar, salt and pepper. Pour over the vegetables and mix through. Cook on low heat for 8 hours.

For oven baking:

1. Pre-heat the oven to 150°C (300°F)

2. Pre-cook the beans as in steps 1 & 2 above.

3. In a large skillet, saute the onions, carrots and peppers in olive oil until they are just tender (do not overcook – they will continue to soften in the oven). Mix into the drained beans.

4. Mix 1 cup of the bean water, chicken soup powder, garlic, tomato paste, mustard, cayenne pepper, Silan, ginger, Worcestershire sauce, vinegar, salt and pepper and pour over the beans and vegetables, mixing well. Place in a large, heavy casserole dish and cover tightly. Bake in the oven for 7-8 hours, checking to make sure the beans aren’t drying out. If they are, add some of the bean broth to moisten.

Serves 10-12 as a side dish. Service with rice, corn bread or couscous.



2 thoughts on “Baked Beans

  1. I made the baked beans for Shabat lunch and they were fabulous! My kids ate them into the week…In order to avoid overcooking we cooked the beans halfway before Shabbat, then had the crockpot on a timer to go on in the middle of the night…this kept them from overcooking and becoming sour and mushy. A yummy recipe: all of our guests enjoyed them! Thank you, Margo!:)

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