Prep 10 mins
Cook 1 hr
Adapted from How it all Vegan. This is really easy to throw together, provided you have the beans ready to go (or use canned). Even if you have to boil some up, dry navy beans and soy beans are pretty quick if you've soaked them for 6 hours or so. This is a less sweet version of baked beans with only a little molasses, more tomato-ey. It's satisfying and simple. If accompanied by a salad and some hearty bread it would probably be enough for 4 people. For larger portions though, I'd say more like 2 or 3, with some leftovers. The original recipe only called for 1 1/2 cups broth, I adjusted to 2 1/2, found it was too dry otherwise, but then I really like sauce so you may choose to cut that back down. I also added 1 tbsp of brown sugar, found it was just lacking a little something without it. The last adjustment was to the cooking time - originally calling for 40 mins at 350, that wasn't near enough time to even cook the onions, so I upped to 375 for an hour. (Note, prep/Cook time does not include soaking or boiling of the beans).
- 2 cups cooked navy beans (sub pinto or others if you like)
- 2 1⁄2 cups vegetable broth
- 1 teaspoon molasses
- 1 tablespoon brown sugar
- 6 ounces tomato paste
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 4 tablespoons Braggs liquid aminos
- 1 tablespoon dry mustard
- 1 teaspoon cumin
- 1⁄2 teaspoon paprika
- grated cheese (vegan or otherwise) (optional) or parsley (to garnish) (optional)
- Preheat your oven. Place your cooked beans into an oven-proof baking dish.
- In a pyrex type measuring cup, measure out your vegetable broth. To that, add the rest of the 9 ingredients and mix well.
- Pour the sauce mixture over the beans in the baking dish and mix well to combine.
- Bake uncovered for an hour. Check after about 40 minutes to make sure they're not drying up too much or burning.
I used a variety of beans, whatever I had in the pantry - pinto and kidney beans. They had a very tomato taste, wish it was a little less. They were also very saucy beans, but all in all this is a nice recipe. Made for ZWT8.
This really satisfied my craving for baked beans. I really liked the fact that they weren't too sweet. I also really loved the abundant tomato taste! I used a 24 oz. jar of great northern beans (drained and rinsed) and they seemed to work really well. I ended up baking mine for almost an hour and a half, to bake off a little more of the liquid. I think next time I'll use 2 cups veggie broth. The only other tweak I'll make, as a personal preference, is to reduce the amount of Braggs liquid aminos - maybe in half. Thank you for posting this lovely, healthy baked bean recipe!
Delicious and different than the usual sweetish baked beans, we enjoyed this for dinner tonight, and look forward to it for lunches this week! Made with canned organic northern beans DH brought home today - I've been wanting to make this one for a while! We'll probaby use 2 cups of broth next time, although I'm sitting on the fence about that because it's perfect for mopping up with some delicious hearty flax bread like the loaf I made today! Recipenapped for Veggie Swap #32.