Baked Beans

Baked Beans

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Baked Beans

4 cups pinto beans, cooked 2 cups red kidney beans, cooked or 1-16 oz. can, undrained

1 medium onion, chopped

6 tablespoons of olive oil

1 cup of tomato sauce

½ cup of ketchup

¼ cup Florida crystal sugar or honey

 

In a medium skillet, sauté onions in the olive oil until lightly colored. Combine pinto beans, kidney beans and onions together and mix well. Combine the remaining ingredients together; pour over beans and gently mix. Bake uncovered at 350° F for 1 hour. Makes 10-12 servings.

 

Tomato Sauce

1 large onion, chopped

2 cloves of garlic, minced

4 tablespoons of olive oil

1 teaspoon of basil, dried

½ teaspoon of oregano, dried

½ teaspoon of marjoram, dried

2-28 oz. cans of whole tomatoes, undrained

½ cup of tomato paste

¼ cup florida crystal sugar or honey

1 ½ teaspoon of salt

½ bunch of Fresh cilantro, finely chopped

1 clove of garlic, minced

 

In a large sauce pan, sauté onion and garlic with the seasonings in olive oil until they are lightly colored. Place tomatoes with the juice in a blender and blend until smooth. Add tomatoes, tomato paste, sugar and salt to the saucepan, and simmer uncovered for 30 minutes or more until desired consistency. Stir in cilantro and a clove of mince garlic. Makes 4 cups.