a different kind of coffee break with Gerry and Ray Coffey
Disease-Free Living Through Fitness and Nutrition
GUILT-FREE GOURMET by Gerry & Ray:
Recipes for those who wish to avoid salt/sugar/oils/flesh foods
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Southwest Baked Beans
From: Paula J. Larson
2 cans (15 oz. each) red kidney beans
1 can (15 oz.) black beans
1 can (15 oz.) white bean (any kind)
1 can (28 oz.) Italian plum tomatoes, drained and chopped
1 cup chopped yellow onion
2 large cloves of garlic, chopped
1/4 cup of medjool dates, blended with enough water to make a syrup
1/4 cup apple cider vinegar
2 tbsp. honey-type sweetener such as maple syrup or more blended dates
2 tsp. dried oregano
2 tsp. mustard
2 tsp. ground cumin
1 1/2 tsp. ground ginger
Pinch of crushed red pepper flakes to taste
1. Preheat overn to 350*
2. Rinse and drain beans in a colander.
Place in an oven proof casserrole dish.
3. Add remaining ingredients, folding together gently so beans don't break up.
4. Baked covered for 45 minutes. remove cover , stir and bake, uncovered 30 minutes or more until hot and bubbly.
Serves 8 to 10
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