Ayurvedic Recipe

Baked Beans
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  1. 2 cups organic pinto beans, cooked
  2. 1 tablespoon and 2 teaspoons of grapeseed oil
  3. 2 organic onions, diced
  4. 1/2 block of firm tofu
  5. 1/4 cup mirin
  6. 1/4 cup shoyu
  7. 1/4 teaspoon unrefined sea salt
  8. 3 tablespoons stone-ground organic mustard, or to taste
  9. 1/2 cup organic barley malt, or to taste
  1. sliced tomatoes
  2. chopped green onions
  3. chives
  1. Preheat oven to 350 degrees F.
  2. Cut tofu into 1/2 inch slices.
  3. Bake for 10 minutes, turn pieces over and bake an additional 10 minutes.
  4. Marinate mirin, shoyu, and 1/4 cup water. Set aside.
  5. In a large heavy-bottomed fry pan, heat the oil over medium heat. When hot, add onions and a pinch of salt and sauté until translucent (this is called glazing the onions).
  6. Remove tofu from marinade and cut into 1/8 inch pieces.
  7. In cast iron or heavy bottomed Dutch oven, add beans, tofu and onion mixture, salt, mustard, and barley malt. Mix well. Adjust seasonings to taste.
  8. Bake at 350 degrees F for one hour.
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