Jain-Style Baked Beans With Tangy Sauce Recipe

About this recipe

A wholesome and flavorful baked bean dish tailored for Jain dietary preferences. This tangy and slightly sweet recipe is perfect for a satisfying dinner solution.

Ingredients

• 350G Meridian Organic Molasses
• 400G Italianavera Chopped Tomatoes, 400G
• 400G Dunns River Red Kidney Beans
• 560G Yorkshire Provender Rustic Vegetable Broth With Lentils Kale & Quinoa
• 130 g Essential Organic Italian Tomato Puree Double Concentrate 130G
• - Sunita Lemon Juice Organic
• 85G Oriental Hot Mustard Powder, 85G
• 70G Mill & Mortar Citrus Salt Flakes, 70G
• 3 X 200 Ml Santal No Sugar Pear

Instructions

1. 1. Preheat your oven to 250°F (120°C).
2. 2. In a large pot, bring 1 cup of pear juice and 1 cup of vegetable broth to a boil.
3. 3. Add 3/4 cup of red kidney beans to the boiling liquid and cook until almost tender, about 1 to 1.5 hours. Drain the beans, reserving the cooking liquid.
4. 4. In a mixing bowl, combine 1/4 cup tomato puree, 1 tablespoon molasses, 1/4 teaspoon mustard powder, 1/4 teaspoon salt, and 1/4 teaspoon lemon juice. Mix well to create the sauce.
5. 5. Transfer the drained beans to a baking dish and pour the sauce over them. Stir to coat the beans evenly.
6. 6. Cover the baking dish and bake in the preheated oven for 2 to 3 hours. Check occasionally, and if the beans appear dry, add some of the reserved cooking liquid.
7. 7. During the last 30 minutes of baking, uncover the dish and add 1/4 cup of diced tomatoes. Stir gently and continue baking uncovered.
8. 8. Remove from the oven and let cool slightly before serving. Enjoy your Jain-style baked beans as a hearty dinner option.