Ingredients
Scale
- 2 cups Randall Pinto Beans, drained and rinsed
- 2 onions
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 bay leaf
- Salt
- 3 to 4 cups broth (vegetable broth)
- 1/2 cup tomato paste
- 1 tablespoon hot mustard
- 1 teaspoon MSG
- pinch cayenne pepper
- 1/2 cup molasses
- 1 1/2 teaspoon powdered ginger
- 2 tablespoons Worcestershire sauce
- 3 tablespoons wine vinegar
- 4 carrots
- 3 tablespoons butter
- 3 crisp green apples
- Fresh ground black pepper
Instructions
- Add Randall Beans, 1 peeled onion, the garlic, olive oil, bay leaf, and some salt in pot with water and simmer 30 minutes. Drain the beans.
- Make a sauce of 1 cup of the broth, the tomato paste, 1 chopped onion, the mustard, MSG, cayenne, molasses, ginger, yeast, Worcestershire sauce, and vinegar. Mix the Randall Beans thoroughly with the sauce.
- Peel the carrots and cut them into large pieces. Cook the carrot pieces in butter in a tightly covered skillet. Peel and core the apples and slices them in rings.
- In a bean pot or heavy casserole, make a layer of beans, salt and pepper them, then a layer of carrots and apples, another layer of beans, and so on, until the ingredients are used up. Pour enough broth over it to just reach the top of the beans. Cover tightly and bake for 7 to 8 hours at 300 degrees. Every 2 or 3 hours check to see if the beans are drying out, adding more broth as necessary.