Ingredients: |
Ingredients: 1 to 2 Tbsp olive oil 2 cups chopped onion 2 Tbsp grated fresh ginger root 2 tsp salt, divided 2 Tbsp minced garlic, divided 2 Tbsp chili powder 2 Tbsp cumin 1 tsp allspice Freshly ground black pepper 2 medium-sized carrots, minced 2 medium stalks celery, minced 1 medium bell pepper, any color diced 4 Tbsp Dijon mustard 1/3 cup dark balckstrap molasses 2 Tbsp fresh lemon juice 6 medium-sized ripe tomatoes, peeled, seeded and diced 6 cups any kind cooked beans 1-2 Tbsp minced fresh dill 1-2 Tbsp minced fresh marjoram, optional
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Directions: |
Directions:Preheat oven to 350 degrees. Heat 1 tablespoon oil in a large, deep skillet or Dutch oven. Add onion, ginger root, and 1/2 teaspoon salt. Saute' over medium heat for about 5 minutes, or until onion begins to soften, adding more oil if needed to prevent sticking. Add 1 tablespoon garlic, along with chilli powder, cumin, allspice, and a few grindings of black pepper. Saute' for a few minutes, then stir in carrots, celery, and remaining salt. Cover and cook over medium heat for 5 minutes, until vegetables are just beginning to become tender. Stir in bell pepper, mustard, molasses, lemon juice, tomatoes, and remaining garlic. Saute' for 5 minutes, then remove from the heat and stir in beans and dill ( and marjoram, if using). Spoon into a 9-by-13-inch baking pan and cover tightly with foil. bake undisturbed for 1 1/2 hours. Serve hot, plain or topped with any combination of these optional toppings: grated cheese, chipotle or other salsa, minced parsley, and/or cilantro, mango chutney, or sour cream. |
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Notes: |
Personal
Notes: This recipe calls for 6 cups cooked beans. If using dried beans, soak for at least 4 hours, then drain and cook in plenty of unsalted water until tender. If you prefer canned beans, use 3 (15 oz.) cans, drained and rinsed well.
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