Baked Beans On Dark Bread Recipe
Have you been swept off your feet lately?? This yummy Baked Beans On Dark Bread is sure to do so. This Baked Beans On Dark Bread when served as Side Dish is sure to please your family members. The marriage of the irresistible flavors of Beans with other ingredients is the secret to this Baked Beans On Dark Bread. If you don't want to be a big sinner, don't simply read this Baked Beans On Dark Bread recipe, try it as well.
Ingredients
2 tablespoons peanut or corn oil
2 medium size yellow onions, chopped fine
4 cloves garlic, minced
1 small sweet red or green pepper, cored, seeded, and chopped fine
2 medium size carrots, peeled and chopped fine
1 tablespoon minced fresh ginger or 1/4 teaspoon ground ginger
1/2 teaspoon red pepper flakes
2 cups cooked and drained pinto beans
1/4 cup molasses
2 teaspoons dry mustard
1 tablespoon red wine vinegar
2 teaspoons low sodium tomato paste
2/3 teaspoon dried thyme, crumbled
2 strips orange peel, each about 2 inches long and 1/2 inch wide
4 slices dark bread, such as pumpernickel
Directions
Preheat the oven to 325°F.
In a heavy 4 quart Dutch oven, heat the peanut oil over moderately low heat for 1 minute; add the onions, garlic, red pepper, carrots, ginger, and red pepper flakes, and cook, covered, for 30 minutes or until the vegetables are soft.
Stir the pinto beans, molasses, mustard, vinegar, tomato paste, and thyme into the vegetables along with the orange peel.
Add enough water to cover.
Cover the Dutch oven, place in the oven, and bake for 1 1/2 hours.
Add more water if beans appear dry and cook 1 hour longer.
Remove the orange peel and spoon the beans over the bread.
In a heavy 4 quart Dutch oven, heat the peanut oil over moderately low heat for 1 minute; add the onions, garlic, red pepper, carrots, ginger, and red pepper flakes, and cook, covered, for 30 minutes or until the vegetables are soft.
Stir the pinto beans, molasses, mustard, vinegar, tomato paste, and thyme into the vegetables along with the orange peel.
Add enough water to cover.
Cover the Dutch oven, place in the oven, and bake for 1 1/2 hours.
Add more water if beans appear dry and cook 1 hour longer.
Remove the orange peel and spoon the beans over the bread.
