For a shortcut, use 4 1/2 cups no-salt-added canned beans instead of soaking and boiling dried beans; be sure to rinse and drain canned beans thoroughly before using.
Special Diets:
Ingredients
Method
Sort through beans to remove any debris.
Rinse beans and place in a large bowl.
Cover with cold water by a few inches and soak 8 hours or overnight.
Drain beans, place in a large pot, and cover again with a few inches of water.
Bring to a boil, lower heat and simmer until tender but not mushy, 1 to 1 1/2 hours.
Drain well.
Preheat oven to 350°F.
In a large bowl, whisk together molasses, Worcestershire, mustard, tomato paste and vinegar.
Add tomatoes, onion, bell pepper, garlic and beans and toss to coat.
Spoon into a 2-quart baking dish.
Bake until bubbling and vegetables are very tender, about 1 1/4 hours.
Nutritional Info
Serving Size
Calories
200
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.