Sweet and Smoky Baked Beans by Dr. Fuhrman

By Carynz

Ingredients

• 1 large onion, chopped
• 4 cloves garlic, chopped
• 1 cup low sodium or no-salt-added tomato sauce
• 1 apple, cored and quartered
• 1/4 cup raisins, soaked in hot water to cover for 30 minutes
• 1 tablespoon apple cider vinegar
• 2 tablespoons prepared mustard
• 1 teaspoon Bragg Liquid Aminos
• 1 teaspoon chipotle chili powder
• 3 cups cooked red kidney beans or 2 cans low sodium or no-salt-added, drained

Details

Servings 1
Adapted from mail.google.com

Preparation

Step 1

Preheat oven to 350 degrees F.

Heat 2-3 tablespoons water in a saute pan and saute onions and garlic until tender, about 5 minutes. Add small amounts of additional water as needed to prevent burning.

Blend tomato sauce, apple, raisins and soaking water, vinegar, mustard, Bragg Liquid Aminos and chipotle chili powder in a high powered blender until smooth.

In a large casserole dish, combine the kidney beans, blended mixture and sauteed onions. Cover and bake for 50 minutes.