Easy Baked Beans with Mushrooms
USE MUSHROOMS RATHER THAN MEAT FOR A VEGETARIAN DISH. Or choose salt pork (or bacon) for more traditional baked beans. Both dishes are equally good.
- Mushrooms: Fresh button mushrooms do nicely; use canned mushrooms if desperate.
- Beans: The recipe calls for canned beans, but use prepared dry beans if you wish. Good choices are Great Northern, navy, and small white beans.
- Mustard: Dry mustard (first mixed with a small amount of cold water) is ideal. Use yellow prepared mustard as an alternative.
For pork-and-bean version:
- Brown 1/4 pound (4 oz) diced salt pork or bacon in skillet and add in Step 2 below.
Total time about 1 hour. Serves 5-6.
SHOPPING LIST:
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- Onion
- Mushrooms
- Tomato puree or tomato paste
- Brown sugar
- Dark molasses
- Worcestershire sauce
- Dry mustard
- Canned white beans
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Preparation
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1
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In a pot of at least 4-quart size, cook onions
gently until translucent (5-7 minutes)
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- 1 tablespoon butter or olive oil
- 1 medium onion, chopped
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2
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Add, stir, and cook gently—uncovered—until
mushrooms are tender (5-8 minutes)
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- 1/2 pound (8 oz) fresh mushrooms, chopped
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3
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Add, stir in, and simmer 8-10 minutes
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- 1/2 cup (4 oz) tomato puree
(or half as much tomato paste)
- 1/4 cup (2 oz) water
- 3 tablespoons brown sugar
- 2 tablespoons dark molasses
- 2 tsp Worcestershire sauce
- 1/2 teaspoon dry mustard,
first mixed with 1 tablespoon cold water
- 1/4 teaspoon ground black pepper
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4
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Stir in and simmer, covered, 30-45 minutes
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- 3 14-oz cans small white beans, drained & rinsed
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www.cybershingle.com/recipes/
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