Harlequin beans
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Olive oil |
| 3 | larges | Onion; thinly sliced |
| 3 | Garlic cloves; minced | |
| 1 3/16 | cup | Packed brown sugar |
| ¼ | cup | Molasses |
| ¼ | cup | Cider vinegar |
| 1 | tablespoon | Dry mustard |
| ¼ | teaspoon | Liquid smoke |
| 1 | can | Kidney beans with liquid |
| 1 | can | Baked beans |
| 10 | ounces | Frozen lima beans; (in Israel I use broad beans) defrosted |
Directions
Modified from recipe in 365 WAYS TO COOK VEGETARIAN by Kitty Morse Preheat oven to 375.
Brown onions in oil, until light brown. Stir in garlic. Remove from heat.
In nonreactive saucepan heat together brown sugar, molasses, cider vinegar and mustard. Cook, stirring until sugar is dssolved, 4-5 minutes. All liquid smoke.
Combine everything. Bake in greased pan for 1 hour.
I find this way too much as a side dish for the usual Shabbos meal which has 6-12 guests. So I divide into two pans and freeze 1 for another time.
This keeps well on the blech.
Posted to JEWISH-FOOD digest by "Riva Bickel" <rivab@...> on Jan 17, 1999, converted by MM_Buster v2.0l.