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| Blackstrap Beans October, 2002  Serves 6 / Team these calcium-rich beans with barbecued dishes, or use them as a topping for baked potatoes. If using turkey bacon, use 2 tablespoons of olive oil to sauté the onion, bell pepper, and garlic.6 slices turkey bacon or pork bacon 2 large yellow onions, chopped 1 green bell pepper, seeded, deribbed, and coarsely chopped 3 cloves garlic, minced 1-3/4 cups chopped tomatoes 1/2 cup water 1/3 cup blackstrap or dark molasses 1/4 cup firmly packed dark brown sugar 2 tablespoons apple cider vinegar 1 tablespoon Worcestershire sauce 1 teaspoon dry mustard 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 cups cooked or canned great Northern beans or cannellini 3 cups cooked or canned kidney beans 1. Set a large, heavy pot over medium-high heat and cook the bacon until crisp, about 4 minutes. Transfer the bacon to a plate covered with paper towels to drain, chop the bacon, and set aside. 2. Discard all but 2 tablespoons of the drippings in the pot. Add the onion, bell pepper, and garlic to the pot and sauté until tender, stirring often, about 8 minutes. Stir in the tomatoes, water, molasses, sugar, vinegar, Worcestershire sauce, mustard, salt, and pepper until the sugar dissolves. Stir in the beans and bacon. Decrease heat to medium-low and simmer, uncovered, stirring occasionally, until the mixture begins to thicken, about 20 minutes. Season to taste. Reprinted with permission from Recipes for Dairy-Free Living by Denise Jardine (Celestial Arts, 2001). Calories 412,Fat 8,Perfat 17,Cholesterol 10,Carbo 69,Protein 19 |