Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Canola oil |
| 3 mediums | Onions; chopped |
| 1 | 15 oz can stewed tomatoes; crushed w/fork |
| 3 tablespoons | Tomato paste |
| 2 cups | Water |
| 1 tablespoon | Molasses |
| ½ cup | Dark brown sugar; packed |
| 2 tablespoons | Soy sauce |
| ½ teaspoon | Allspice |
| 1 teaspoon | Salt |
| ¼ cup | Vinegar |
| 4 cups | Cooked soybeans |
| Freshly ground pepper; to taste |
Heat oil in large non-aluminum saucepan or soup kettle. Add onions; saute over low heat until soft. Add tomatoes, tomato paste, water, molasses, sugar, soy sauce, allspice, salt and vinegar. Simmer 5 minutes.
Add soybeans; bring to a simmer, cover and cook until sauce has thickened and beans are very tender, about 1-½ hours. If mixture looks dry, add up to 1 cup additional water and cook another 10-15 minutes. Add pepper and adjust seasonings.
Note: Alternatively, combine all ingredients in a covered casserole, bake 2 hours at 350 degrees. Uncover; bake 30 minutes more. Per serving 9g fat, 13g protein. |
NOTES : Makes 8 servings
Recipe by: Vegetarian Times, April 1996 Converted by MM_Buster v2.0l.