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Categories:
vegetable oil onion apple carrots tomato paste broth apple cider vinegar mustard powder oregano cumin brown sugar salt beans scallion sour cream
Viewed: 21 - Published at: 9 years agoIngredients
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 1 apple, peeled, cored and grated (I like Granny Smiths)
- 2 medium carrots, peeled and grated
- 3 tablespoons tomato paste
- 1 1/4 cups broth (or water)
- 2 tablespoons apple cider vinegar
- 1 tablespoon dried mustard powder
- 1/2 teaspoon oregano
- 1 teaspoon cumin
- 2 tablespoons dark brown sugar
- salt and pepper
- 3 cups cooked beans, of your choice
- Garnish
- scallion
- sour cream
Method
- Preheat oven to 350 degrees.
- *In non-stick pan heat the oil and saute the onions, apples and carrots for 5 minutes until softened.
- Mix together the tomato paste with the stock (or water).
- Add all the other ingredients except for the beans and garnishes to the pan with the onions, apples and carrots.
- Stir well, cover and simmer for 5 minutes.
- Add the beans and transfer the mixture into an ovenproof casserole. Cover and bake at 350 degrees. for 35-40 minutes. Do not allow to dry out. Add more stock to beans if necessary.
- Garnish with swirls of sour cream and thinly sliced scallions if desired.
- *NOTE: I usually prepare this bean casserole a day in advance; up to the point before baking to allow the ingredients to marry.
