Swami Saradananda'S Baked Beans Recipe
Ingredients
| 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 | |
| Salt | 1 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1319 Calories from Fat 24
% Daily Value*
Total Fat 3 g4.4%
Saturated Fat 0.47 g2.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2203.3 mg91.8%
Total Carbohydrates 283 g94.4%
Dietary Fiber 37.9 g151.7%
Sugars 93.5 g
Protein 50 g100.9%
Vitamin A 212.5% Vitamin C 98.7%
Calcium 56.5% Iron 133%
*Based on a 2000 Calorie diet
Directions
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 150°C/300°F/ Gas mark 2 and cook for another 2 hours.
Serve hot.
After cooking, turn off the oven and leave the covered casserole dish inside overnight for Beans on Toast' in the morning.
Chef
