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| 3 | cups | dried soybeans | |||
| 14 | cups | water | |||
| 1 | medium | onion, chopped | |||
| 1 | bulb | garlic, minced | |||
| 1-1/4 | cups | barbecue sauce | |||
| 3/4 | cups | brown sugar | |||
| 1/2 | cup | molasses | |||
| 2 | tablespoons | Dijon-style mustard | |||
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| In a large pot, combine soybeans and 6 cups water. Bring to a
boil over high heat, then reduce heat and simmer for 2 minutes. Remove from heat and
let stand for 1 hour. Some skins will have come loose from the beans, skim these
from the pot and discard. Drain beans, return to pan, and cover with remaining water. Bring to a boil over high heat, then reduce heat and simmer, covered, for about 3 hours, stirring occasionally. (Add more water as necessary.) In a 2-quart casserole, stir together onion, garlic, barbecue sauce, brown sugar, molasses, and mustard. Drain beans, add to casserole, and mix well. (Beans can be refrigerated at this point and baked later.) Preheat oven to 325 degrees. Cover beans and bake for 5 to 6 hours, stirring occasionally, until beans are tender. (Add more liquid if beans become dry; uncover during last 1/2 hour of baking if beans are too soupy). Makes 12 servings. Per serving: 266 cal (24% from fat), 13g PROT, 7g FAT, 36g CARB, 392mg SOD, 4g FIBER. (VEGAN) |
