Canadian Dishes

Top food blogs

Friday, 24 June 2016

Red Curry Molasses Baked Beans

By: Miriam Borys Busby

Serves:  10 people

2 tbsp. coconut oil
1/2 onion
1/2 zucchini 
1 cup diced celery
4 cloves garlic
1-2 tbsp. red curry paste
1/2 cup molasses
1/4 cup ketchup
2 cans beans in tomato sauce 
1 can black beans (14 oz.)
1 can bean medley (14 oz.)
1 can chick peas & flava bean mix
salt & pepper

Cut up all the vegetables into small diced.
Melt coconut oil in a large pot. Sauté vegetables until tender.
Add curry paste and stir. Add molasses and ketchup.
Add the beans in tomato sauce to the cooked vegetables. Don’t drain these beans.
Drain and rinse the other 3 types of beans (black, medley, chick pea and flava) and add beans to the pot. Discard the liquid from these beans.
Cook on medium heat and then simmer for 1/2 hour. 

Chef Miriam Borys Busby, B.Ed., MA.
'Cooking Uncovered'

No comments:

Post a Comment