BBQ Beans and Greens
June 30, 2018
Rice Pudding
July 14, 2018


This is a remarkably tasty, complex dish loaded with nutrients and exceptionally easy to make

  • 2 Cups dried pinto or navy beans
  • 1 Cup cooking liquid from the beans
  • 1 Onion - finely chopped
  • ½ cup Chutney (any good store brand)
  • 1 ½ tsp Dry Mustard
  • ½ cup Honey
  • Salt
  • Fresh-Ground Pepper
  • Optional: ½ cup plain whole-milk yogurt

  • Wash the two cups of dried beans thoroughly, and put them in a large cooking pot with 1 quart of cold water. Bring to a boil, turn the heat down to low, cover, and let the beans and water simmer for 2 hours. Drain off the liquid, but reserve one cup of it for later use.

    Dissolve the dry mustard with the reserved bean liquid in small bowl. Add the finely chopped onion, the chutney, and salt and pepper to taste.

    Stir the mustard mixture into the beans. Pour the beans into a casserole or baking dish and pour the honey over the top. Cover and bake at 325 for 1 ½ hours. Remove the cover and bake another ½ hour.

    Serve hot out of the casserole with a good whole-wheat bread and a beautiful green salad. This recipe will comfortably serve 4-6 people.

    If you wish to add the yogurt, stir it into the beans just before they are removed from the oven. You will likely find that the yogurt highlights the spicy flavor of the chutney, and gives an underlying smoothness to the sauce.

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