SPECIALS ∞ Baked beans w/ kale ¤ November ¤ https://decemberleaf.livejournal.com/358270.html
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November
Bright Island:
¤ Baked beans w/ kale ¤
1 pound dry beans such as
Rancho Gordo cranberry beans
http://www.ranchogordo.com
1 14-ounce can unsalted diced tomatoes
1 7-ounce bottle unsalted tomato paste
1 onion (quartered)
4 cloves garlic, chopped (optional)
8 (Medjool) dates (cut) (optional)
4 cups water or less
2 tablespoons white wine vinegar
1 tablespoon Bragg Liquid Aminos
1 teaspoon onion powder
1/2 teaspoon cumin
1 onion (chopped)
4 to 6 cups chopped kale (roughly one bunch)
§ Soak the beans overnight or for at least 6 to 8 hours. Drain the beans and put them into a bean pot or large cooking pot.
§ Spoon 1 14-ounce can of diced tomatoes into a small blender. Add 1 7-ounce bottle of tomato paste. Quarter and add 1 onion. Cut and add 4 cloves of garlic. If you wish, cut and add 8 dates (optional).
§ Measure 4 cups of water in a 4-cup measuring cup. Add a little of it to the blender and purée the tomatoes, tomato paste, onions, garlic, and dates until the mixture is almost smooth. (Do this in 2 batches if you need to.)
§ Add the tomato, onion, garlic and date mixture to the beans, then stir in most of the remainder of the 4 cups of water. (Maybe you won't want to add all of it; or save some to add later if you need it.)
§ Add and stir in 2 tablespoons of white wine vinegar, 1 tablespoon of Bragg Liquid Aminos, 1 teaspoon of onion powder, and 1/2 teaspoon of cumin.
§ Coarsely chop and add 1 onion.
§ Cut and add 4 to 6 cups of kale (roughly one bunch).
§ Stir and cover the beans and bake them at 350°F for 3 hours or more, until the beans are soft.
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Baked beans w/ kale (November) -Adapted from Jill Dalton, Whole Food Plant Based Vegan Baked Beans with Kale (+ 8-minute video), https://plantbasedcookingshow.com/2016/04/26/whole-food-plant-based-vegan-baked-beans. https://decemberleaf.livejournal.com/358270.html.
____________
November
Bright Island:
¤ Baked beans w/ kale ¤
1 pound dry beans such as
Rancho Gordo cranberry beans
http://www.ranchogordo.com
1 14-ounce can unsalted diced tomatoes
1 7-ounce bottle unsalted tomato paste
1 onion (quartered)
4 cloves garlic, chopped (optional)
8 (Medjool) dates (cut) (optional)
4 cups water or less
2 tablespoons white wine vinegar
1 tablespoon Bragg Liquid Aminos
1 teaspoon onion powder
1/2 teaspoon cumin
1 onion (chopped)
4 to 6 cups chopped kale (roughly one bunch)
§ Soak the beans overnight or for at least 6 to 8 hours. Drain the beans and put them into a bean pot or large cooking pot.
§ Spoon 1 14-ounce can of diced tomatoes into a small blender. Add 1 7-ounce bottle of tomato paste. Quarter and add 1 onion. Cut and add 4 cloves of garlic. If you wish, cut and add 8 dates (optional).
§ Measure 4 cups of water in a 4-cup measuring cup. Add a little of it to the blender and purée the tomatoes, tomato paste, onions, garlic, and dates until the mixture is almost smooth. (Do this in 2 batches if you need to.)
§ Add the tomato, onion, garlic and date mixture to the beans, then stir in most of the remainder of the 4 cups of water. (Maybe you won't want to add all of it; or save some to add later if you need it.)
§ Add and stir in 2 tablespoons of white wine vinegar, 1 tablespoon of Bragg Liquid Aminos, 1 teaspoon of onion powder, and 1/2 teaspoon of cumin.
§ Coarsely chop and add 1 onion.
§ Cut and add 4 to 6 cups of kale (roughly one bunch).
§ Stir and cover the beans and bake them at 350°F for 3 hours or more, until the beans are soft.
____________
Baked beans w/ kale (November) -Adapted from Jill Dalton, Whole Food Plant Based Vegan Baked Beans with Kale (+ 8-minute video), https://plantbasedcookingshow.com/2016/04/26/whole-food-plant-based-vegan-baked-beans. https://decemberleaf.livejournal.com/358270.html.
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