Recipe for Mexican Baked Beans Ala Beyond the Moon 
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Yield:
10
Ingredients:
Amount Ingredient
1 lb dried Great Northern beans
2 tbl canola oil
2 cup onions, chopped (2 large
onionsj
6 lrg garlic cloves, peeled and minced
1 med jalapeno peppers, minced (1 to 2)
1 cup red bell pepper, chopped (1 large pepper)
1 cup green bell pepper, chopped (1 large pepper)
2 tbl honey
2 tbl blackstrap molasses
2 tbl Dijon mustard 1 tb Worcestershire sauce)
1 tbl tamari
1 can tomato sauce, (28 ounces)
1 tsp salt
Instructions:
Instructions: Rinse and sort the beans, and soak them in 8 cups of water for 6 to 8 hours or overnight.

Drain the beans, and put them in a large pot with 8 cups of fresh water. Bring them to a boil, reduce the heat to a simmer, and cook, partially covered, until tender, about 1 hour, stirring occasionally. Drain the beans, and transfer them to a large baking dish.

Preheat the oven to 350 degrees.

Heat the oil in a skillet over medium heat. Saute the onions, garlic, jalapenos, and red and green peppers until tender, about 5 minutes.

Stir the cooked vegetables into the beans, along with the honey, molasses, mustard, Worcestershire sauce, tamari, tomato sauce, salt, and cumin.

Bake, uncovered, for about 1 hour, until most of the liquid is absorbed and the beans are bubbling around the edges. Serve hot.

Note:
This recipe is a variation on Boston baked beans.

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