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Baked Sorghum “Beans”

https://www.sorghumcheckoff.com/recipes/summertime-baked-sorghum-beans/

Prep Time

30 Minutes

Make Time

2 Hours 30 Minutes

Sorghum Form

Sweet, smoky and tangy sorghum baked “beans”—perfectly hearty for your summer BBQ or cookout side dish!

Ingredients

  • 1 1⁄4 cups whole grain sorghum, rinsed
  • 5 cups water, more for soaking, or no salt added vegetable broth
  • 1 tbsp olive oil
  • 1⁄2 large onion, finely chopped
  • 1 bell pepper, chopped, red or green
  • 3 cloves garlic, minced
  • 1-15 oz can crushed tomatoes
  • 1⁄3 cup sorghum syrup
  • 1⁄4 cup brown sugar
  • 1⁄4 cup apple cider vinegar
  • 2 tbsp Dijon mustard
  • 1 tbsp smoked paprika
  • 1 tbsp Worcestershire sauce, or vegan alternative
  • 1 tsp chili powder
  • 1 tsp salt, more to taste
  • 1⁄2 tsp black pepper

Instructions

  1. Place the sorghum in bowl and add enough water to cover. Place in the refrigerator
    and allow to soak overnight.
  2. Remove the soaking sorghum from the refrigerator and drain the soaking water.
  3. In a large pot, combine sorghum and 5 cups water or no salt added vegetable broth.
    Bring to a boil, then reduce heat and simmer for 1 1⁄2 hours, or until very tender.
    Drain any excess liquid.
  4. In a large skillet, heat olive oil over medium heat. Add onion and bell pepper
    sautéing until softened, about 5 minutes. Add the garlic and cook until fragrant,
    about 3 minutes longer.
  5. Add the cooked sorghum to the skillet along with crushed tomatoes, sorghum syrup,
    brown sugar, apple cider vinegar, Dijon mustard, smoked paprika, Worcestershire
    sauce and chili powder. Stir to combine.
  6. Let the mixture simmer on low heat for about 30 minutes, stirring occasionally.
  7. Add the salt and pepper, adjusting to taste.
  8. Serve warm as a side dish at your summer barbecue or cookout.

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