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Swami Saradananda'S Baked Beans Recipe
|Kidney beans||7 Ounce, soaked (200 Gram)|
|Hot water||28 Fluid Ounce (800 Milliliter)|
|Bay leaves||2 , crumbled|
|Molasses||5 Fluid Ounce (150 Milliliter)|
|Mustard powder||1 Teaspoon|
|Black peppercorns||10 , slightly crushed|
|Tomato puree||4 Tablespoon|
|Potato||1 , chopped|
|Carrot||1 , grated|
Serving size: Complete recipe
Calories 1332 Calories from Fat 36
% Daily Value*
Total Fat 4 g6.6%
Saturated Fat 0.54 g2.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2129.4 mg88.7%
Total Carbohydrates 284 g94.7%
Dietary Fiber 38.7 g154.7%
Sugars 93.9 g
Protein 52 g103.4%
Vitamin A 212.5% Vitamin C 99%
Calcium 59.1% Iron 135.8%
*Based on a 2000 Calorie diet
Drain the beans and place in a pan with the hot water.
Bring to the boil and boil vigorously for 10 minutes.
Skim off the white foam.
Transfer the beans and cooking water to a casserole dish.
Add the bay leaves, molasses, mustard powder and peppercorns.
Cover the dish with a tight fitting lid and cook in the oven.for 6-8 hours, checking from time to time to make sure that there is enough water.
Add the tomato puree, potato, carrot and salt.
Increase the oven temperature to 150Â°C/300Â°F/ Gas mark 2 and cook for another 2 hours.
After cooking, turn off the oven and leave the covered casserole dish inside overnight for Beans on Toast' in the morning.