8 cups water
2 cups (1 lb) pinto beans
a dozen or more white button mushrooms, or 1 large portabello mushroom
3 large tomatoes (or 4 roma tomatoes)
1 stalk celery
1 large onion
3 tablespoons olive oil
2 tablespoons molasses
2 tablespoons margarine
1 tablespoon poppy seeds
1/2 teaspoon mustard powder
Soak pinto beans in twice as much warm water for at least 3 hours
(or cold water for at least 6 hours).
Drain beans, rinse them & drain again.
Add 3 1/2 cups water, cover & boil until the beans froth (between 10 and 15 minutes).
While beans are simmering:
- blanch and slice the tomatoes
- dice the onion
- slice the mushrooms
- slice the carrots
- chop the celery
Reduce heat, lift cover, stir, recover & simmer till tender (approximately 35 minutes).
Turn off the heat on the beans, cover them and set them aside.
Now you have approximately 6 cups of cooked beans.
Heat a large pan, skillet, or wok and add the olive oil for sauteing
Add the onion and stir, breaking up all the pieces and coating them with oil
Add the mushrooms, cover, allow to steam for 4 minutes, then uncover and stir
Add the carrots and stir
Add the celery and stir
Add the tomatoes, stir, and cover
Cook the vegetables until the onions are translucent and the tomatoes
have become sauce (at least 15 minutes).
Mix the beans and vegetables together in a baking dish with a cover.
Add remaining ingredients (molasses, margarine, poppy seeds, mustard)
Cover, and bake at 250 degrees for 20 to 25 minutes
Yields 2.5 quarts (10 cups), serves 9 to 11 as a main dish.
Okay to freeze and heat to serve later.
Beans and mushrooms is an unusual combination. It works well in this recipe provided the expectations are not for anything resembling chili.