Ingredients

The following ingredients have 8 Servings
  • 1 2/3 cup (3/4 pound) dried cranberry (borlotti) or pinto beans
  • 1/4 cup blackstrap molasses
  • 3 tablespoons vegan Worcestershire sauce
  • 2 tablespoons German mustard
  • 2 tablespoons tomato paste
  • 1 tablespoon apple cider vinegar
  • 4 medium tomatoes, finely chopped
  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, finely chopped

Instruction

  • Sort through beans to remove any debris.
  • Rinse beans and place in a large bowl.
  • Cover with cold water by a few inches and soak 8 hours or overnight.
  • Drain beans, place in a large pot, and cover again with a few inches of water.
  • Bring to a boil, lower heat and simmer until tender but not mushy, 1 to 1 1/2 hours.
  • Drain well.
  • Preheat oven to 350°F.
  • In a large bowl, whisk together molasses, Worcestershire, mustard, tomato paste and vinegar.
  • Add tomatoes, onion, bell pepper, garlic and beans and toss to coat.
  • Spoon into a 2-quart baking dish.
  • Bake until bubbling and vegetables are very tender, about 1 1/4 hours.