From The Oregonian, 8/23/05
Spicy Baked Beans With Molasses
Makes 6 or more servings
This recipe can be easily multiplied.
- 1 to 2 tablespoons olive oil
- 2 cups chopped onion
- 2 tablespoons grated fresh ginger
- 2 teaspoons salt (divided)
- 2 tablespoons minced garlic (divided)
- 2 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 teaspoon ground allspice
- Freshly ground black pepper
- 2 medium carrots, minced
- 2 medium stalks celery, minced
- 1 medium bell pepper, any color, diced
- 1/4 cup Dijon mustard
- 1/3 cup dark blackstrap molasses
- 3/4 cup dark rum (optional)
- 2 tablespoons fresh lemon juice
- 6 medium tomatoes, peeled, seeded and diced (see note)
- 6 cups any kind cooked beans (21/2 cups uncooked; see note)
- 1 to 2 tablespoons minced fresh dill
- 1 to 2 tablespoons minced fresh marjoram (optional)
- Optional toppings: shredded sharp cheddar cheese, salsa, minced parsley and/or cilantro, mango chutney and sour cream
Preheat oven to 350 degrees. Heat 1 tablespoon oil in a large, deep skillet or Dutch oven. Add onion, ginger and 1/2 teaspoon salt, and saute over medium heat for about 5 minutes, or until onion begins to soften, adding more oil if needed to prevent sticking.
Add half the garlic, the chili powder, cumin, allspice and a few enthusiastic grindings of black pepper. Saute for another few minutes, then stir in the carrots, celery and remaining salt. Cover and cook over medium heat for about 5 minutes longer, or until the vegetables are just beginning to become tender.
Stir in bell pepper, mustard, molasses, rum, if using, lemon juice, tomatoes and remaining garlic. Saute for another 5 minutes, then remove from the heat and stir in the beans, dill and marjoram, if desired.
Transfer to a 9-by-13-inch baking pan and cover tightly with foil. Bake undisturbed for 11/2 hours. Serve hot, plain or topped with any combination of the optional toppings. Note: To peel tomatoes, plunge into boiling water for 30 seconds to 1 minute. Remove immediately and plunge into cold water. Skins should slip off easily. Note: If using dried beans, soak for at least 4 hours, then drain and cook in plenty of unsalted water until tender. If you prefer canned beans, use three 15-ounce cans, drained and rinsed well.
