| Ingredient | ULF # | Portion |
|---|---|---|
| Bush's Vegetarian Baked Beans | 182019 | 1 #10 can |
| Colavita Olive Oil | 267667 | 1/4 cup |
| White Onion, diced | 138719 | 4 cups |
| Carrots, sliced | 127118 | 3 cups |
| Jalapenos, minced | 129742 | 1/2 cup |
| Tricar Red Bell Peppers, large dice | 129724 | 3 cups |
| ULF Garlic, minced | 298675 | 1/4 cup |
| Dei Fratelli Crushed Tomatoes | 231507 | 56 oz. |
| Minor's Vegetable Base | 294237 | 48 fl. oz. |
| Sweet Harvest Foods Honey | 353516 | 2/3 cup |
| Diamond Crystal Kosher Salt | 308710 | 1 Tbsp. |
| Chili powder | 298307 | 1/3 cup |
| Cumin, ground | 298562 | 1/4 cup |
| Thyme | 133116 | 1/2 tsp |
| Cayenne Pepper, ground | 299503 | 1/2 tsp. |
| Cinnamon, ground | 298422 | 1/2 tsp. |
| Corn Flour | NM0128561 | 3/4 cup |
In a large stock pan over medium heat, add oil. Once oil is hot, add onion, carrot, jalapeño and bell pepper. Allow to sauté for 10 to 12 minutes. Add garlic and sauté an additional 2 to 3 minutes. Add tomatoes, beans, and stock. Bring to a boil. Add honey, spices and corn flour. Mix well to combine. Return to a boil, reduce heat and allow to simmer for 25 to 30 minutes. Reserve warm.
Serves: 25 – 10 oz portions
Prep time: 25 minutes | Cook time: 45 minutes
