Recipe: <!-- -->Summer Baked Beans<!-- -->
For a shortcut, use 4 1/2 cups no-salt-added canned beans instead of soaking and boiling dried beans; be sure to rinse and drain canned beans thoroughly before using.
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Ingredients
- 1 2/3 cups (3/4 pound) dried cranberry (borlotti) or pinto beans
- 1/4 cup blackstrap molasses
- 3 tablespoons vegan Worcestershire sauce
- 2 tablespoons German mustard
- 2 tablespoons tomato paste
- 1 tablespoon apple cider vinegar
- 4 medium tomatoes, finely chopped
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, finely chopped
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