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Summer baked borlotti beans

Name: Summer baked borlotti beans
Total time: 2 h 30 min
Yield: 8
Cuisine: Italian
Ingredients: 300g dry borlotti beans OR; 3 tins borlotti beans, rinsed well and drained; 4 tbsp blackstrap molasses; 3 tbsp vegan worcester sauce; 2 tbsp mustard; 2 tbsp tomato paste; 1 tbsp apple cider vinegar; 4 tomatoes, chopped; 2 onions, chopped; 1 red bell pepper, chopped; 6 garlic cloves, crushed

For a shortcut you can use canned beans instead of soaking and cooking dried beans. If using canned beans though, be sure to rinse them well and drain them thoroughly before using.

Posted by: kim
On: 17/08/2010

Cuisine

Italian

Time

> 2 hrs

Skill Level

Confident

Serves

Courses etc.

Main Courses

You will need

Ingredient	Add
300g dry borlotti beans OR		More products
3 tins borlotti beans, rinsed well and drained	Awaiting stock	More products
4 tbsp blackstrap molasses		More products
3 tbsp vegan worcester sauce		More products
2 tbsp mustard	Awaiting stock	More products
2 tbsp tomato paste		More products
1 tbsp apple cider vinegar		More products
4 tomatoes, chopped	Awaiting stock	More products
2 onions, chopped		More products
1 red bell pepper, chopped		More products
6 garlic cloves, crushed		More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Sort through beans to remove any debris. Rinse beans and place them in a large bowl. Cover with cold water by a few inches and soak for 8 hours or overnight. Once soaked, drain beans, place in a large pot, and cover again with a few inches of water. Bring to a boil, lower heat and simmer until they are tender but not mushy, around 1 hour. Alternatively, cook the beans in a pressure cooker. Drain well.
Preheat oven to 180 degrees C.
In a large bowl, whisk together molasses, Worcestershire, mustard, tomato paste and vinegar. Add tomatoes, onion, bell pepper, garlic and beans and toss to coat.
Spoon into a large oven casserole and bake until the vegetables are very tender, about 1 hour.