Moroccan Spiced Baked Beans: Sandi's Recipe of the Week - November 28

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Sandi's "Recipe Of The Week"
November 28 - December 4, 2009

"Moroccan Spiced Baked Beans"

Moroccan Spiced Baked Beans

Recipe Source:
November 2000 Issue
Homemaker's Magazine

Serving Size: Makes 10 servings

Amount	Ingredient
2 1/2 cups	dried northern, navy or black eyed pea beans
3 strips	bacon, diced
2 teaspoons	vegetable oil
1	onion, diced
1 each	large green and red pepper
3 cloves	garlic, minced
1	jalapeno pepper, seeded and chopped or 1 tsp jalapeno sauce
2 tablespoons	brown sugar
1 tablespoon	cumin
1 teaspoon	salt
1 teaspoon each	ground cardamom, coriander seed and cinnamon
2 cans (28 oz ea)	chopped tomatoes
1 cup	water
1 tablespoon	Dijon mustard
1/4 cup	chopped fresh coriander

Preparation Instructions:
Rinse beans well and place in a large bowl. Cover with 8 cups cold water and let stand overnight. Drain and rinse well. Alternatively, place rinsed beans in a large saucepan with 8 cups water. Bring to a boil and reduce heat. Simmer for 5 minutes. Remove from heat and let stand for 1 hour. Drain and rinse well.
Preheat oven to 275 degrees. Set a Dutch oven or other oven safe pan with a tight fitting lid over medium heat. Add the oil and the bacon and cook, stirring often, for 10 minutes or until bacon is crisp. Pour off all except 1 tablespoon fat. Add the onion and cook for five minutes until softened. Meanwhile, quarter and seed the peppers. Remove the seeds and white ribs and chop finely. Add peppers, garlic, jalapeno, brown sugar, cumin, salt, cardamom, coriander and cinnamon.
Remove from heat and stir in tomatoes, all of their juices, water, mustard and reserved beans. Cover tightly and place in preheated oven. Bake for 7 hours.

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