Vegetarian Baked Beans in Tomato Sauce

Ingredients

• (16 ounce) packagedry kidney beans
• teaspoon ssalt, divided
• 1/2(6 ounce) can stomato paste
• 1/4 cup brown sugar
• tablespoon svinegar
• tablespoon cornmeal
• teaspoon ground cumin
• 1/2 teaspoon hot paprika
• 1/2 teaspoon ground ginger

Instructions

1. Place kidney beans in a large saucepan. Cover with water and soak for 8 hours, or overnight.
2. Drain water from kidney beans. Pour in fresh water to cover by 1 inch; add 1 teaspoon salt.
3. Cook beans over low heat for 2 hours. Remove from heat; drain excess water from pan until it just covers beans.
4. Stir in tomato paste, brown sugar, vinegar, cornmeal, remaining 1 teaspoon salt, cumin, hot paprika, and ginger to beans. Mix well.
5. Cook bean mixture over low heat for 2 hours. Stir to loosen any beans on the bottom of the pan. Continue to cook over low heat until bean mixture has reduced and thickened, about 2 hours more.