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Purple Chef

Recipes

Grilled Cheese Sandwiches

Pear Apple Chutney

Citrus Marinated Chicken

Sharon's Sunday Baked Beans

Spicy Mexican-Style Hors D'Oeuvre

Roasted Pepper & Marmalade Vinaigrette

Fennel and Citrus Salad

Seared Salmon With Apple Chutney

Coconut Shrimp With Mango Chutney

Marma-Lava Treats

Apple Chutney and Goat Cheese Tortillas

Pork Tenderloin With Apple Chutney

Chicken and Vegetable Curry

Purple Chef™ Quesadillas

Purple Chef™Rangoons

Purple Chef™ Brown Bread

 

Purple Chef Apple Chutney

Sharon's Sunday Baked Beans

An old fashioned dinner, made special with Purple Chef™ Apple Chutney.

Ingredients:

8 cups of navy beans.
2 cups of chopped onion
12 cloves of garlic, sliced
2.5 cups of molasses
2 cups of dark rum
1.5 cups of ketchup
2 T. dry mustard
2 T. salt
1 tsp pepper
5 bay leaves
1.5 c. brown sugar
1 can of tomato paste
Purple Chef™ Apple Chutney.

Soak overnight, changing the water several times. (Start around 6 PM so you don't have to stay up all night.)

In the morning, drain the beans and put in a large pot. Cover with enough water, bring to a boil, cover, then simmer for 1.5 hours. Keep checking for water and add if necessary. Drain.

While the beans are simmering prepare the other ingredients.

Mix the drained beans with the remaining ingredients. Place in a deep baking dish such as one for lasagna, cover with boiling water, and seal with aluminum foil.

Bake at 300 degrees for 6-8 hours until rich and the water is absorbed. Check during baking to be certain the bean mixture has not dried out. You may need to add more water, as each oven is different.

Serve with lots of Purple Chef™ Apple Chutney and a fruited green salad. A perfect Sunday night dinner.


 

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