Title: Baked Beans with Fruit and Chutney
Categories: Vegetarian, Beans, Condiments, Fruit
Yield: 8 Servings
2 c Dried navy beans; washed and
-soaked overnight in
1 1/2 qt Water
2 qt Additional water
1 1/2 ts Dry mustard or
1 tb-Dijon mustard
1 Onion; chopped fine
1/2 c Chutney
Freshly ground pepper
2 Apples; sliced
3 Peaches; peeled and sliced
1/2 c Dried apricots
1/4 c Brown rice syrup
1/4 c Molasses
Drain the beans and combine with the 2 quarts water in a stockpot
or dutch oven. Bring to a boil, reduce the heat, cover, and simmer
1 hour, until the beans are tender but not mushy. Drain, reserving
1 1/2 cups of the cooking liquid.
In a small bowl, dissolve the mustard in the bean liquid and
combine with the finely chopped onion, chutney, and salt and
pepper to taste. Stir this into the beans.
Preheat the oven to 325 F. Pour half of the bean mixture into a 2
or 3 quart lidded casserole or baking dish. Top with half of the
sliced apples, peaches, and apricots, then pour in the rest of the
bean mixture and top with the rest of the fruit. Combine the rice
syrup and the molasses and pour evenly over the top. Cover and
bake for 1 hour, then remove the cover and bake for another 30
minutes. Serve steaming hot.
Adapted from: Vegetarian Feast, by Martha Rose Shulman
