Baked Soybeans With Chutney Anna Thomas

Directions

1. Wash the dry beans carefully and soak overnight in salted water. Add in more water if necessary and cook for 3 to 4 hrs, or possibly till beans are tender.
2. Drain, reserving 1 1/2 c. of the cooking liquid.
3. Combine the chutney, tomato paste, and mustard, and mix well. Add in the beans, onions, molasses, and the cooking liquid, and simmer in a pot till the sauce is slightly thickened. Pour it all into a casserole or possibly bean pot; cover and bake for 1 to 1-1/2 hrs in a 325 F oven.
4. Serve warm.
5. Makes 4 servings.
6. NOTE: "The chutney gives a spicy flavor which is quite strong; if you prefer rather sweet baked beans, add in a little more molasses." Anna Thomas recommends mango chutney for the best flavor.