Baked Bean Cassarole
INGREDIENTS:
3 tb Olive oil
2 md Onions, chopped
5 ts Chili powder
1 1/2 ts Powdered mustard
2 15 oz. cans stewed tomatoes
2 15 oz. cans white beans,
-drained
1/4 c Molasses
1/2 ts Salt
1/4 ts Black pepper
3 tb Olive oil
2 md Onions, chopped
5 ts Chili powder
1 1/2 ts Powdered mustard
2 15 oz. cans stewed tomatoes
2 15 oz. cans white beans,
-drained
1/4 c Molasses
1/2 ts Salt
1/4 ts Black pepper
In a large saucepan, heat oil. Add onions and cook over medium-high heat, stirring, until softened, about 3 minutes. Add chili powder and mustard and cook, stirring, 1 minute.
Add tomatoes and their juice, beans, molasses, and 4 cups water. Bring to a boil over high heat, reduce heat to medium, and cook uncovered 8 minutes.
Break up large chunks of tomatoes and mash about one-third of beans with the back of a spoon to thicken soup. Season with salt and pepper.
Add tomatoes and their juice, beans, molasses, and 4 cups water. Bring to a boil over high heat, reduce heat to medium, and cook uncovered 8 minutes.
Break up large chunks of tomatoes and mash about one-third of beans with the back of a spoon to thicken soup. Season with salt and pepper.