Team these calcium-rich beans with barbecued dishes, or use them as a topping for baked potatoes. If using turkey bacon, use 2 tablespoons of olive oil to sauté the onion, bell pepper, and garlic.
Recipe Ingredient Details:
6 slices turkey bacon or pork bacon
2 large yellow onions, chopped
1 green bell pepper, seeded, deribbed, and coarsely chopped
3 cloves garlic, minced
1 3/4 cups chopped tomatoes
1/2 cup water
1/3 cup blackstrap or dark molasses
1/4 cup firmly packed dark brown sugar
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 cups cooked or canned great Northern beans or cannellini
3 cups cooked or canned kidney beans
Set a large, heavy pot over medium-high heat and cook the bacon until crisp, about 4 minutes. Transfer the bacon to a plate covered with paper towels to drain, chop the bacon, and set aside.
Discard all but 2 tablespoons of the drippings in the pot. Add the onion, bell pepper, and garlic to the pot and sauté until tender, stirring often, about 8 minutes. Stir in the tomatoes, water, molasses, sugar, vinegar, Worcestershire sauce, mustard, salt, and pepper until the sugar dissolves. Stir in the beans and bacon. Decrease heat to medium-low and simmer, uncovered, stirring occasionally, until the mixture begins to thicken, about 20 minutes. Season to taste.
Recipe Additional Notes:
Reprinted with permission from Recipes for Dairy-Free Living by Denise Jardine (Celestial Arts, 2001).
Calories 412,Fat 8,Perfat 17,Cholesterol 10,Carbo 69,Protein 19
Mon, 2012-07-09 13:49