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<p>I was introduced to<strong> Baked Beans</strong> recently. It is definitely one of the dishes you need to try. You will enjoy this wonderful dish for it’s rich & satisfying flavor. After having Baked Beans at a restaurant, I decided it was time to give it a try at home. I looked for recipes and many suggested using Canned Beans. However, I had some <strong>Dried Red Beans</strong> in my pantry which I normally use for making <a href="http://recipes.malayali.me/veg-recipes/erissery"><strong>Erissery</strong></a>. I decided to use it for my Baked Beans. I soaked it overnight and made <strong>Stove Top Baked Beans</strong> for breakfast.</p>
<div id="attachment_5799" class="wp-caption aligncenter" readability="1"><img class="size-full wp-image-5799 " title="IMG_7581" src="http://recipes.malayali.me/wp-content/uploads/2011/06/IMG_7581.jpg" alt="Baked Beans" width="545" height="484" /><p class="wp-caption-text">Baked Beans</p></div>
<p>Bacon, Ground Beef or Pork is often added to Baked Beans. However, I skipped all meat and kept my baked beans vegetarian. Hubby loved these beans and asked me if I actually made it from scratch.</p>
<p><span><strong>Ingredients</strong></span></p>
<ol><li>Red Beans (soaked overnight) – 1.5 cups</li>
<li>Diced Onions – 1 medium</li>
<li>Diced Green Peppers/Capsicum – 1 medium</li>
<li>Red Chilly Powder – 1 tsp (Alter according to your spice tolerance)</li>
<li>Spicy Brown Mustard – 1 tbsp</li>
<li>Brown Sugar – 4 tbsp (Alter according to your desired level of sweetness)</li>
<li>Ketchup – 4 tbsp</li>
<li>Vinegar – 2 tsp</li>
<li>Black Pepper Powder – 1/2 tsp</li>
<li>Bay Leaf – 2 big ones</li>
<li>Garlic – 4 cloves</li>
<li>Olive Oil – 2 tbsp</li>
<li>Salt – to taste</li>
<li>Water – as needed</li>
</ol><p><span><strong>Preparation Method</strong></span></p>
<ol><li>Rinse and drain the soaked beans. Pressure cook the beans in 3-4 cups of water along with bay leaves, garlic and salt to taste. You need to pressure cook the beans for around 20 minutes (5 to 6 whistles) on medium heat so that it becomes tender.</li>
<li>Allow the pressure to subside. Open the pan, drain the beans and reserve the liquid. Discard the bay leaves.</li>
<li>Meanwhile, heat olive oil in a pan and saute onions until translucent.</li>
<li>Add the bell peppers and saute for a few minutes.</li>
<li>Reduce heat and add red chilly powder and little salt. Saute for a minute.</li>
<li>Add the cooked beans to the pan along with 1/2 cup of reserved liquid.</li>
<li>Next add mustard, ketchup, brown sugar, black pepper powder and vinegar. Mix everything together and simmer the beans for 15-20 minutes until thick and mushy.</li>
<li>Stir the beans while it gets cooked so that it doesn’t stick to the pan. If the beans appear dry, add more of the reserved liquid and simmer it for a few more minutes.</li>
</ol>
<!-- AddThis Button Begin -->
<p>I was introduced to<strong> Baked Beans</strong> recently. It is definitely one of the dishes you need to try. You will enjoy this wonderful dish for it’s rich & satisfying flavor. After having Baked Beans at a restaurant, I decided it was time to give it a try at home. I looked for recipes and many suggested using Canned Beans. However, I had some <strong>Dried Red Beans</strong> in my pantry which I normally use for making <a href="http://recipes.malayali.me/veg-recipes/erissery"><strong>Erissery</strong></a>. I decided to use it for my Baked Beans. I soaked it overnight and made <strong>Stove Top Baked Beans</strong> for breakfast.</p>
<div id="attachment_5799" class="wp-caption aligncenter" readability="1"><img class="size-full wp-image-5799 " title="IMG_7581" src="http://recipes.malayali.me/wp-content/uploads/2011/06/IMG_7581.jpg" alt="Baked Beans" width="545" height="484" /><p class="wp-caption-text">Baked Beans</p></div>
<p>Bacon, Ground Beef or Pork is often added to Baked Beans. However, I skipped all meat and kept my baked beans vegetarian. Hubby loved these beans and asked me if I actually made it from scratch.</p>
<p><span><strong>Ingredients</strong></span></p>
<ol><li>Red Beans (soaked overnight) – 1.5 cups</li>
<li>Diced Onions – 1 medium</li>
<li>Diced Green Peppers/Capsicum – 1 medium</li>
<li>Red Chilly Powder – 1 tsp (Alter according to your spice tolerance)</li>
<li>Spicy Brown Mustard – 1 tbsp</li>
<li>Brown Sugar – 4 tbsp (Alter according to your desired level of sweetness)</li>
<li>Ketchup – 4 tbsp</li>
<li>Vinegar – 2 tsp</li>
<li>Black Pepper Powder – 1/2 tsp</li>
<li>Bay Leaf – 2 big ones</li>
<li>Garlic – 4 cloves</li>
<li>Olive Oil – 2 tbsp</li>
<li>Salt – to taste</li>
<li>Water – as needed</li>
</ol><p><span><strong>Preparation Method</strong></span></p>
<ol><li>Rinse and drain the soaked beans. Pressure cook the beans in 3-4 cups of water along with bay leaves, garlic and salt to taste. You need to pressure cook the beans for around 20 minutes (5 to 6 whistles) on medium heat so that it becomes tender.</li>
<li>Allow the pressure to subside. Open the pan, drain the beans and reserve the liquid. Discard the bay leaves.</li>
<li>Meanwhile, heat olive oil in a pan and saute onions until translucent.</li>
<li>Add the bell peppers and saute for a few minutes.</li>
<li>Reduce heat and add red chilly powder and little salt. Saute for a minute.</li>
<li>Add the cooked beans to the pan along with 1/2 cup of reserved liquid.</li>
<li>Next add mustard, ketchup, brown sugar, black pepper powder and vinegar. Mix everything together and simmer the beans for 15-20 minutes until thick and mushy.</li>
<li>Stir the beans while it gets cooked so that it doesn’t stick to the pan. If the beans appear dry, add more of the reserved liquid and simmer it for a few more minutes.</li>
</ol>
