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Baked Beans

Baked Beans

Tomato Sauce

Makes 4 cups.

Preparation

  1. In a large sauce pan, sauté onion and garlic with the seasonings in olive oil until they are lightly colored.

  2. Place tomatoes with the juice in a blender and blend until smooth.

  3. Add tomatoes, tomato paste, sugar and salt to the saucepan, and simmer uncovered for 30 minutes or more until desired consistency.

  4. Stir in cilantro and a clove of mince garlic.

Ingredients

  • 1 large onion, chopped

  • 2 cloves of garlic, minced

  • 4 tablespoons of olive oil

  • 1 teaspoon of basil, dried

  • ½ teaspoon of oregano, dried

  • ½ teaspoon of marjoram, dried

  • 2-28 oz. cans of whole tomatoes, undrained

  • ½ cup of tomato paste

  • ¼ cup florida crystal sugar or honey

  • 1 ½ teaspoon of salt

  • ½ bunch of Fresh cilantro, finely chopped

  • 1 clove of garlic, minced

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Ingredients

  • 4 cups pinto beans, cooked 2 cups red kidney beans, cooked or 1-16 oz. can, undrained
  • 1 medium onion, chopped
  • 6 tablespoons of olive oil
  • 1 cup of tomato sauce
  • ½ cup of ketchup
  • ¼ cup honey or sweetner

Preparation

  1. In a medium skillet, sauté onions in the olive oil until lightly colored.
  2. Combine pinto beans, kidney beans and onions together and mix well.
  3. Combine the remaining ingredients together; pour over beans and gently mix.
  4. Bake uncovered at 350° F for 1 hour.

Makes 10-12 servings.

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