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Mexican Baked Beans Ala Beyond The Moon

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: MEXICAN BAKED BEANS ALA BEYOND THE MOON
 Categories: Beans and o, Brenda, Cookbook, Vegetables
      Yield: 10 Servings
 
 
        1 lb dried Great Northern beans
        2 TB canola oil
        2 c  onions -- chopped (2 large
  :          onionsj
        6 lg garlic cloves -- peeled and
  :          minced
        1 md jalapeno peppers -- minced
  :          (1 to 2)
        1 c  red bell pepper -- chopped
  :          (1 large
  :          pepper)
        1 c  green bell pepper -- chopped
  :          (1 large
  :          pepper)
        2 TB honey
        2 TB blackstrap molasses
        2 TB Dijon mustard
        1 TB Worcestershire sauce)
        1 TB tamari
        1 cn tomato sauce -- (28 ounces)
        1 ts salt
        1 ts ground cumin
  
  Rinse and sort the beans, and soak them in 8 cups of water for 6 to 8
  hours or overnight.
  
  Drain the beans, and put them in a large pot with 8 cups of fresh
  water. Bring them to a boil, reduce the heat to a simmer, and cook,
  partially covered, until tender, about 1 hour, stirring occasionally.
  Drain the beans, and transfer them to a large baking dish.
  
  Preheat the oven to 350 degrees.
  
  Heat the oil in a skillet over medium heat. Saute' the onions, garlic,
  jalapenos, and red and green peppers until tender, about 5 minutes.
  
  Stir the cooked vegetables into the beans, along with the honey,
  molasses, mustard, Worcestershire sauce, tamari, tomato sauce, salt,
  and cumin.
  
  Bake, uncovered, for about 1 hour, until most of the liquid is
  absorbed and the beans are bubbling around the edges. Serve hot.
  
  Note:  This recipe is a variation on Boston baked beans.
  
  Ginny Callan, Beyond The Moon Cookbook, more vegetarian recipes from
  the author of Horn of the Moon cookbook Adapted for Mastercook
  software by Brenda Adams 
  
  Recipe By     : Ginny Callan, Beyond the Moon Cookbook
  
  From: Brenda Adams   ~0700
 
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