Ode To The Mad Cowboy Baked Beans

Recipe Ingredients

3/4 cup	120g / 4.2oz	Navy beans - sorted, rinsed
3/4 cup	120g / 4.2oz	Baby butter beans - sorted, rinsed
3/4 cup	120g / 4.2oz	Red beans or pinto beans - sorted, rinsed
		Water - for soaking beans
6 cups	1422ml	Water
1		Bay leaf
2 cups	125g / 4.4oz	Diced onion
2 tablespoons	30ml	Safflower oil - divided
1 1/2 cups	219g / 7.7oz	Diced seeded green pepper
1/4 cup	36g / 1.3oz	Diced seeded jalapeño pepper
2 tablespoons	30ml	Minced garlic
1		Multigrain tempeh - (8 oz) - crumbled
2 tablespoons	30ml	Tamari
		= (or soy sauce or Bragg Liquid Aminos)
1/3 cup	78ml	Molasses
2 tablespoons	30ml	Tomato paste
2 tablespoons	30ml	Apple cider vinegar
2 tablespoons	30ml	Dijon or brown mustard
1 tablespoon	15ml	Chili powder
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/8 teaspoon	0.6ml	Cayenne pepper

Recipe Instructions

In a large bowl, place the navy beans, butter beans, and red beans, add enough cold water to cover the beans by one inch, place the bowl in the refrigerator, and leave to soak overnight or for several hours.

Drain the beans and discard the soaking liquid. Transfer the soaked beans to a large pot, add the 6 cups water and bay leaf, and bring to a boil. Cover the pot, reduce the heat to low, and simmer the beans for 1 to 1 1/2 hours or until just tender.

Meanwhile in a non-stick skillet, saute the onion in 1 tablespoon safflower oil for 5 minutes to soften. Add the green pepper, jalapeño pepper, and garlic, and saute an additional 3 minutes or until the onions are lightly browned. Transfer the sauteed vegetable mixture to a small bowl and set aside.

In the same skillet, saute the tempeh in the remaining 1 tablespoon safflower oil for 7 to 8 minutes or until lightly browned. Add the tamari and saute an additional 1 to 2 minutes or until all of the liquid is absorbed. Remove the skillet from the heat.

When the beans are tender, remove the bay leaf and discard it. Transfer the beans to a 2 1/2-quart ovenproof casserole dish or Dutch oven. Add the reserved sauteed vegetable and tempeh mixtures, along with the remaining ingredients, and stir well to combine.

Cover the casserole dish with a lid or aluminum foil. Bake at 300 degrees for 1 hour, remove the lid or aluminum foil, and bake an additional 30 minutes. Serve hot or cold.

This recipe yields 8 to 10 servings.

Source:
The Vegan Chef at http://www.veganchef.com

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