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Baked Soybeans with Chutney
1 c Soybeans; dried
1/3 c Chutney; minced
6 oz Tomato paste
1 1/2 ts Dry mustard
1 1/2 c Liquid from beans
20 sm Boiling onions; peeled
3 tb Molasses
Wash the dry beans carefully and soak overnight in salted water. Add
more water if necessary and cook for 3 to 4 hours, or until beans are
tender. Drain, reserving 1 1/2 cups of the cooking liquid.
Combine the chutney, tomato paste, and mustard, and mix well. Add the
beans, onions, molasses, and the cooking liquid, and simmer in a pot
until the sauce is slightly thickened. Pour it all into a casserole
or bean pot; cover and bake for 1 to 1-1/2 hours in a 325°F oven.
Makes 4 servings.
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