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Baked Pinto Beans In Dijon Mustard Sauce

For someone not a big fan of baked beans, I surely do like to create recipes for them! This one is quite different with a spicy mustard sauce that nicely compliments the creamy richness of the beans to create a most satisfying vegan main course. 


1 piece kombu
1 cup pinto beans -- soaked for 1 hour
1 red onion - diced
3 stalks celery - diced
1 cup fresh corn kernels
1/4 cup Dijon mustard
1/4 cup tahini
2 tablespoons brown rice syrup
1 tablespoon barley malt
1 teaspoon umeboshi vinegar
2 teaspoons barley miso
1 zucchini - diced
1 yellow squash - diced
2 plum tomatoes - diced

Place kombu in a heavy pot and add beans and water. Bring to boil over medium heat and boil, uncovered, 10 minutes. Reduce heat, cover and cook over low until beans are tender about 45 -60 minutes. Drain beans and reserve 1 cup of the liquid. 

Preheat oven to 350 degrees. Lightly oil a deep casserole. 

Combine beans, onions, celery and corn in bowl. Whisk together the sauce ingredients with the reserved bean liquid. Stir into the beans. Add the squash and tomatoes and spoon the mixture evenly into the oiled casserole dish. Cover and bake the beans for 1 1/2 hours. Uncover and bake for 15 minutes longer. Serve. 


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