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Hot Boston BeansHot Boston Beans   

IngredientsIngredients  
  • 8 oz Haricot Beans, soaked overnight in cold water
  • 1 tbsp Vegetable Oil
  • 2 medium Onions, peeled and chopped
  • 4 tbsp Clear Honey
  • 3 tbsp + 1/2 tsp Soy Sauce and Tabasco Sauce
  • 3 tbsp Wine Vinegar
  • 1 tsp + 1/2-1 tsp English Mustard Powder and Ground Chilli
  • 1 tsp Paprika
  • 4 tbsp Tomato Puree
  • 3/4 pt Vegetable Stock, hot
  • 4 tbsp Orange Juice
  • 2 tsp Wholemeal Flour, plain
  • 2 tbsp Water
  • 2 Red Peppers, seeded and sliced


Difficulty:Average
Vegetarian:Yes
No of Servings:6
Preparation Time:40 (minutes)
Cooking Time:150 (minutes)
Hits:48
Rating:No votes
Date added;:09.Mar.2007
Author:Barbara
DescriptionDescription  Vegan
InstructionsInstructions  If your beans were not tinned, rinse them and put them into a pan with sufficient water to cover. Bring to the boil and simmer for 30 minutes. Drain and tip into a casserole. Heat the oil in a large pan and gently fry the onions until golden. Stir in the honey, soy sauce, Tabasco sauce, vinegar, mustard, chilli, paprika and tomato puree. Pour in the hot stock and orange juice and bring to the boil. Pour over the beans, cover the casserole and cook in the centre of the oven (150ºC, 300ºF, Gas Mark 2) for 1½ hours. Blend the flour with the water and stir into the beans. Add the red peppers. Cover and return to the oven for 1 hour until the sauce is rich and thick and the beans are tender.
NotesNotes  Instead of haricot beans you can use 2 tins red kidney beans, 2 tins chickpeas and 1 tin of any beans.

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