Stewed Legumes

Submitted by: Acadamy Canada Culinary Class - Downhome Magazine
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Difficulty: Easy
Prep Time: More than 15 Minutes
Total Time: More than 1 hour

2 cups ketchup
1/2 cup molasses
6 tbsp yellow mustard
1/2 cup butter
4 cups onions, chopped
2 small carrots, grated
2 tbsp fresh garlic, minced
2 cups celery, sliced thinly
2 (19 oz/540 ml) cans black beans, drained
2 (19 oz/540 ml) cans kidney beans, drained
2 (19 oz/540 ml) cans white beans, drained
2 (19 oz/540 ml) cans chickpeas, drained
1 1/2 cups brown sugar
1/2 cup malt vinegar
Salt and pepper
Whisk together the ketchup, molasses and mustard; set aside. In a large pan, melt butter over medium-high heat and saute the onion,
carrot and celery until the onion is translucent. Add garlic and cook another minute. Add beans and chickpeas, and saute until they start to sizzle. Add the brown sugar and toss to coat. Once the sugar starts to sizzle and caramelize, add the vinegar and swirl to deglaze. Add the ketchup mixture and once it comes to a boil, reduce heat and simmer gently for 20-30 minutes to let the mixture thicken. Season to taste. Yield: 12 servings

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