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Baked Beans

3/4 cup dry soybeans
1 cup dry pinto beans
1 cup chopped onion
10 Tablespoons apple juice
(or 1/2 cup dark beer plus 2 Tablespoons apple juice)
1/3 cup catsup
1 Tablespoon dry mustard
1 teaspoon cumin
1/2 cup black strap molasses

Soak beans overnight in separate containers; soybeans fare better
if soaked in the refrigerator. Drain soybeans, cover with fresh
water, and simmer for 1-1/2 hours. Add drained pinto beans and
additional water and continue simmering for 45 minutes or until
beans are tender but not mushy; add additional water if necessary.
Combine with remaining ingredients in a covered baking dish. Bake
1 hour at 350 degrees. (If time allows, bake 2-3 hours at 250
degrees to enhance flavor.) On a chilly day, serve with hot brown
bread and steamed cabbage. In picnic weather, serve with tofu dogs
and vegetable salad. Leftovers are great over toasted wheat bread.
Makes 8 servings.

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