Summer Baked Beans

Ingredients:

• 1 2/3 cup (3/4 pound) dried pinto beans
• 1/4 cup blackstrap molasses
• 3 tablespoons vegan Worcestershire sauce
• 2 tablespoons German mustard
• 2 tablespoons tomato paste
• 1 tablespoon apple cider vinegar
• 4 medium tomatoes, finely chopped
• 1 large onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, finely chopped

Directions: 

1. Sort through beans to remove any debris.
2. Rinse beans and place in a large bowl.
3. Cover with cold water by a few inches and soak 8 hours or overnight.
4. Drain beans, place in a large pot, and cover again with a few inches of water.
5. Bring to a boil, lower heat and simmer until tender but not mushy, 1 to 1 1/2 hours.
6. Drain well.
7. Preheat oven to 350°F.
8. In a large bowl, whisk together molasses, Worcestershire, mustard, tomato paste and vinegar.
9. Add tomatoes, onion, bell pepper, garlic and beans and toss to coat.
10. Spoon into a 2-quart baking dish. Bake until bubbling and vegetables are very tender, about 1 1/4 hours.