Beans are so simple, so easy to overlook. For years, they have gotten a bad rap because of, well, you know. But in truth, beans are a wonderful addition to a healthy diet. They are a great source of plant protein, very high in fiber and filling. They can be added to salads, soups, and mashed into wraps and dips.
Baked beans are a perennial favorite come picnic time, but steer clear of the stuff in the cans! High in sugar, high fructose corn syrup and who-knows-what-else, canned baked beans are a far cry from what real baked beans should taste like. Instead, make up a batch of these wonderful, fragrant beans. The molasses adds iron and B vitamins, and quite honestly, these beans are good enough to pack for a light lunch. Have a nice green salad on the side, and you will be the envy of your coworkers! Plus, if you use canned beans this is a very quick recipe to make. Please try to buy organic beans, and I recommend looking for BPA-free cans as well.
In a heavy Dutch oven, saute 1 chopped onion in a bit of oil or organic butter. Remove from heat and add 3 cans of pinto, white or Roman beans, 1/2 cup blackstrap molasses, 1/2 cup organic ketchup, 1 tbs. course-ground mustard and 2 tsp. Organic Worcestershire sauce. Mix well, and bake in a preheated oven at 350 degrees for 30-45 minutes, stirring after 20 minutes or so. Bake this early in the day before the summer heat hits, and your kitchen will smell heavenly. Enjoy!