- Serves: 10 to 12
- Ingredient Notes: Vegetarian, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Tree nut-free
Ingredients
- 3/4 cup ketchup
- 2 teaspoons honey
- 2 teaspoons maple syrup
- 2 teaspoons olive oil
- 6 tablespoons tamari
- 1 tablespoon minced fresh ginger
- 2 teaspoons minced garlic
- 2 teaspoons Dijon mustard
- 1/2 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 1/4 yellow onion, chopped
- 1/4 bunch celery, chopped
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can cannellini beans, rinsed and drained (see note)
Directions
Whisk together ketchup, honey, maple syrup, oil, tamari, ginger, garlic and mustard.
Preheat oven to 350° F.
Mix together sauce, vegetables and beans. Pour into a casserole pan and bake, covered, for 1 hour, stirring several times.
If beans are not saucy enough, add a bit of water. It is very important that the beans do not dry out.
Special notes:
The PCC Deli prefers to start with dried cannellini beans for this recipe.
Find instructions for cooking beans ».
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