vegetarian baked beans

ingredients:

beans, sauce, fenugreek

sauce:

carrots, orange juice, onions, garlic, homemade ketchup,
chopped nuts, turmeric, fresh ground black pepper, herbs

homemade ketchup:

salsa, molasses or birch syrup, lemon juice, homemade curry powder

salsa:

Kirkland ( Costco ) organic salsa,
SimplyNature ( Aldi ) organic marinara or tomato basil sauce,
garlic, tomato powder, dried basil, dried oregano, cayenne

homemade curry powder:

ginger, cinnamon, clove, chili, onion, nigella, garlic, cumin, cayenne,
turmeric, mustard, black pepper

chopped nuts:

equal ( by wgt ) mix: almonds, hazelnuts, pistachios, walnuts

rx:

1 # dried beans, soaked 24 hrs in 8 c water with 1/4 tsp baking soda

could use any bean, e.g., lentil, lupin, navy, etc.

drain & rinse;

add to 6 c boiling distilled water with 1/4 tsp baking soda;
return to boil;
skim foam and floaters;
cover and bake in 350F oven 2 hr

for lentils reduce oven time to 1 hr

sauce:

puree:
1/2 c chopped carrots 
+ orange juice just to cover them

add:
1/2 c chopped onions,
1/2 c homemade ketchup,
1 bulb peeled garlic,
1/4 c chopped nuts,
turmeric and fresh ground black pepper,
fresh or dried herbs ( basil, oregano, sage, fennel, mint, etc )

chop finely ( not puree ) in vitamix;

on removal of beans from oven, add:
1/8 c ground fenugreek

stir well: the fenugreek thickens the liquid;

add:
1 1/2 c sauce

stir well;

transfer to bean pot;
cook in bean pot about 6 hr, stirring well every few hours

add:
rest of sauce

note: the product of this recipe, when cool, is similar in consistency
to hummus with beans, and may be spread on bread, etc