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Lilly’s Table

 
 
Kale Mashers (aka Colcannon)
Sweet & Sour Cabbage
© Lillys-Table.com Photo of Baked Beans
 

Tags: Dairy Free Gluten-Free Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Baked Beans

from Sweet & Sour Cabbage, Baked Beans & Colcannon, the Week of March 9, 2014.
View the previous or next recipe for this meal.

A sweet & slightly savory thick sauce coats white beans in this traditional, yet less chemical & preservative laden dish. Start with dried white navy beans, soaked and cooked until tender or canned white beans.

Ingredients

  • 1 tablespoon olive oil
  • ½ onion, finely minced
  • 1 cup red wine, or orange juice
  • ½ cup tomato sauce
  • 3 tablespoons molasses
  • 2 tablespoons honey, or maple syrup
  • 1 tablespoon dijon mustard
  • 1 teaspoon salt, half of that amount, if the beans are already salted
  • ½ teaspoon black pepper
  • 3 cups white beans, cooked

Serving Size: 4 People

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Preparation Instructions

Saute the onions briefly in the olive oil until the onions are barely translucent, about 5-10 minutes. Add the red wine or juice, tomato sauce, molasses, honey, mustard, salt and black pepper.

Bring up to a boil over medium-high heat for about 5 minutes. Reduce to a simmer.

Fold in the white beans and simmer for about 15-20 minutes until the sauce is thick and the beans are darker.

Add a splash of water or red wine if it starts to stick to the bottom.