Recipe#83

Title: Baked Beans

From: Irwin.H.Walkenfeld@att.com 
 Newsgroups: rec.food.recipes 
 Subject: Vegetarian Baked Beans 
 Message-ID: CszsKz.2pr@cbnewsj.cb.att.com 
 Date: Sun, 17 Jul 1994 16:18:10 -0400 (EDT) 

1 cup dried kidney beans 
 1/2 cup dried cannelini beans
 1/2 cup dried Great Northern beans
 2 sprigs fresh thyme
 4 T olive oil
 1 large onion, chopped
 1 carrot, chopped
 1 jalapeno pepper, seeded and chopped
 2 cloves garlic, minced
 1 T cumin seeds, toasted
 1/2 cup  crushed canned tomatoes
 4 ripe plum tomatoes
 1/4 cup maple syrup
 1/4 cup light brown sugar
 1 bay leaf
 grated rind of 1 orange
 1/2 T crushed peppercorn
 1/4 cup chopped fresh cilantro
 2 cups water or vegetable stock
 1/4 cup cider vinegar
 salt
 Place beans in a bowl. Cover with cold water by 2 inches, add thyme.
 and let soak overnight, at least 4 hours.
 Heat a heavy 2- to 3-quart casserole.  Add olive oil.  Sautee onion
 and carrot for about 10 minutes, until onions are translucent and
 carrot soft.  Add pepper, garlic and cumin seeds and cook a few
 minutes longer.
 Preheat oven to 300 degrees.  Drain beans, and add to the casserole,
 together with tomatoes, maple syrup, brown sugar, bay, orange rind,
 peppercorn, cilantro and water.  Cover, and bring to a slow simmer.
 Place casserole in oven, and cook for 1 hour.
 Add cider vinegar and salt.  Cook 1 hour longer, until liquid has
 been absorbed, but the beans are still moist.  Adjust seasoning -
 salt and pepper, and up to 2 more T vinegar.  Garnish with additional
 cilantro.