Yield: 1 Servings
|2 cups||Dry white beans|
|1||Red bell pepper|
|2 cups||Hot water|
|2 tablespoons||(heaping) beef bullion granules|
|¼ cup||Dark molasses|
|1 tablespoon||(heaping) "spicy brown" style prepared mustard|
|1 tablespoon||Worcester sauce|
|1 teaspoon||(heaping) sweet paprika|
Heat oven to 300F. Lightly oil the inside of a 2-qt. pot. Sort and wash beans, drain. Shred pepper and onion in food processor, or mince fine.
In a medium mixing bowl, pour hot water and dissolve beef bullion granules, then whisk in molasses. Whisk in catsup, mustard, salt, paprika, and Worcester sauce. Stir in pepper and onion, then beans.
Pour into pot and bake covered for approximately 6 hours. Check once each hour, and stir. If needed, add more liquid such as a 6-oz. can of V-8 type tomato-based juice.
Add hot pepper elements to this recipe, as desired.
Posted to CHILE-HEADS DIGEST by Alex Silbajoris <72163.1353@...> on Feb 8, 1998