Baked Beans with Green Tomato Chutney

These are fresh and flavorful, not at all like mushy canned beans.

As summer “officially” ends today, Labor Day, I’m preparing an end of summer supper of good old hot dogs, potato chips, watermelon and baked beans. Although I don’t make my own hot dogs, I do try—more and more—to prepare what I can from scratch, and so today I am making homemade, not-from-a-can, baked beans. Right now they are in the oven. Baking. Our home has already been filled with the great smell of pinto beans cooking (each of the children, in turn, has asked what smells so good), and soon I imagine the aroma of sweet and savory beans will call them all to the table.

This recipe uses my green tomato chutney (click here for the recipe), but if you don’t have this, you may substitute a different chutney (probably best purchased at an Asian or Indian grocery store). Alternatively, substitute a chopped, tart apple.

Baked Beans with Green Tomato Chutney

  • 2 c. dried pinto beans
  • 4 c. water
  • 1/2 c. chopped onion
  • 1 c. chutney
  • 1/2 c. brown sugar
  • 1 Tbs. molasses
  • 1-1/2 tsp. dry mustard
  • 1/4-1/2 tsp cayenne
  • 1/2 tsp. (or to taste) salt

Cook the pinto beans in about 4 cups water for 1-1/2 hours or until just tender. Reserve 1 cup of the liquid, and then drain the beans. In a large bowl stir together all of the ingredients, including the 1 cup liquid. Taste, and adjust cayenne and salt to taste. Pour into a lightly oiled baking dish. Bake at 325 degrees, covered, for 1-1/2 hours; uncover and continue baking for 30 mins.

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