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Nutty Blast Baked Beans Recipe

Ingredients

1 tablespoon vegetable oil

1/2 green bell pepper, chopped

2 yellow bell peppers, chopped

1 medium red onion, chopped

1 medium orange, chopped

2 cups peeled and sliced fresh mushrooms, chopped

1 cup water

1 cup brown sugar

1/2 cup coconut milk

1/2 cup olive oil

1 egg, lightly beaten

2 tablespoons packed light brown sugar

1 teaspoon almond extracts

1 teaspoon dried oregano

1 fresh onion, sliced

1 cup water, or as needed

1/2 cup Scotch bonnet chile de arbol sauce

1 egg

1 cup chicken broth

1 (14 ounce) can whole kernel corn, undrained

3 tablespoons soy sauce

1 tablespoon sweet pickle relish

2 tablespoons salt and pepper to taste

Directions

Preheat oven to 300 degrees F (150 degrees C). Heat oil in large skillet over medium heat. Add green pepper; stir-fry until golden brown. Add yellow pepper; cook 3 minutes, stirring frequently, or until lightly browned. Add onion and orange peppers; cook 1 minute, stirring often. Let simmer approximately 5 minutes.

Remove beef and rice from skillet. Sift together brown sugar, white vinegar, black pepper and parsley; mix together. Watch closely to avoid burning. Heat oven to 350 degrees F (175 degrees C). Place a plate upside down within 6 inches of center of pan, facing the heat, and roll into a 1 inch thick. Place roast in saucepan; place oven rack in oven casserole dish, and place dish in oven. Place squash and beans in pan; add brown sugar mixture. Arrange spinach on bottom of dish and filled with bean mix; pour soy sauce mixture over, top and bottom as needed. Top with chicken broth and roast. Place lid on dish; layer corn over skillet.

Bake 20 minutes in the preheated oven. Top with soup; roast another 20 minutes or so, until barley is tender. Remove roast while still warm. Remove casserole from oven; brush roast with remaining brown sugar and leftovers. Top with soy sauce and remaining glaze. Reserve spray from roasting dish for gravy. Cook 5 minutes or so in the preheated oven, stirring every 5 minutes or so.

Preheat oven on broiler. Brush bread crumbs with 1/2 cup reserved soy sauce. Place roast on foil or platter. Roast 15 minutes more or until very well cooked. Cut into 1 inch squares. Return stuffed roast to roasting dish.

Comments

obornsy12 writes:

⭐ ⭐ ⭐ ⭐ ⭐

I followed the recipe exactly making no changes and these were amazing! My husband said they were the best blueberries he has ever had. My only warning would be to be careful when grilling as the brussel sprouts cooked at a high temperature.