I usually make All Day Baked Beans (previously posted to the list), but
made this last night to serve with baked winter squash and brussels
sprouts. This is MUCH sweeter than the tomato-based beans, but works
well as a filler for squash.
Baked Beans with Fruit and Chutney
2 cups dried navy beans,
washed and soaked overnight or for at least 6 hours
in 1 1/2 quarts water
2 quarts additional water
1 1/2 teaspoons dry mustard or
1 tablespoon Dijon mustard
1 onion, chopped fine
1/2 cup chutney
freshly ground pepper, to taste
2 apples, sliced
3 peaches, peeled and sliced
1/2 cup dried apricots
1/4 cup brown rice syrup
1/4 cup molasses
Drain the beans and combine with the 2 quarts water in a stockpot or
dutch oven. Bring to a boil, reduce the heat, cover, and simmer 1 hour,
until the beans are tender but not mushy. Drain, reserving 1 1/2 cups of
the cooking liquid.
In a small bowl, dissolve the mustard in the bean liquid and combine
with the finely chopped onion, chutney, and salt and pepper to taste.
Stir this into the beans.
Preheat the oven to 325 degrees. Pour half of the bean mixture into a 2-
or 3-quart lidded casserole or baking dish. Top with half of the sliced
apples, peaches, and apricots, then pour in the rest of the bean mixture
and top with the rest of the fruit. Combine the rice syrup and the
molasses and pour evenly over the top.
Cover and bake for 1 hour, then remove the cover and bake for another 30
minutes. Serve steaming hot.
Adapted from: Vegetarian Feast, by Martha Rose Shulman
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