Prep 15 mins
Cook 3 hrs
My inspiration for this recipe besides submitting it to RSC #9 was to make another vegetarian baked beans. I think I only found one vegetarian baked beans recipe on this site so I wanted to diversify by creating my own.
- 2 cups dried white beans (your own favourite kind)
- 6 cups water (for soaking beans)
- 2 tablespoons peanut butter
- 2 tablespoons brown sugar
- 1 1⁄2 cups fresh tomatoes, seeds taken out (about 3)
- 1⁄2 large white onion
- 1 1⁄2 tablespoons fennel seeds, crushed
- 1⁄3 cup molasses
- 1 tablespoon honey
- 1 1⁄2 teaspoons olive oil
- 4 1⁄2 cups water
- salt and pepper
- Soak the beans in 6 cups of water for 8 hours or overnight. Drain just before beginning to cook.
- Finely chop white onion and tomatoes, separately, in a food processor (Make sure the juice has been take out of the tomatoes).
- Saute onions in a large pot, with the olive oil until translucent, about 3 minutes. Add tomatoes and saute for 2 minutes longer, adding the salt and pepper in the process.
- Add crushed fennel seeds, and peanut butter and let blend until peanut butter melts. Add beans and brown sugar and stir thoroughly.
- Add 4 and a half cups of water, and bring it to a boil. Bring it to a simmer and slow cook for 3 hours, covered. Last hour of it can be uncovered to reduce water. Let it cool before serving.
First thing order of ingredients are always a pleasant thing on recipes being helpful to follow. I found this very very sweet! Would have enjoyed herbs, garlic a little kick from peppers be it sweet or and hot one. I did start this stove top but found the beans sticking to the bottom and needed to be stirred often so I put it into 325 degree oven for about 4 hours till nice and thick.
Very good. We reviewed this for Ready Steady Cook #9, and served it with creme fraiche and fresh bread. It took longer than three hours for the beans to cook, so I had to add some extra water near the end, but I expect that's down to the specific beans that I used. I boiled the beans vigorously with the lid off for ten minutes at the start of the recipe (as I have been told always to do with beans), and added the salt near the end of cooking instead of at the beginning (to prevent the skins from toughening). One problem with the recipe, though - not all of the listed ingredients are mentioned in the method. I assumed that the olive oil was to be used for softening the onions, and that the molasses and honey were to go in at the same time as the brown sugar. Other than that, the end result was good, and I will make it again. Thank you.
wow fennel! strong fennel and molassas flavour, but we loved it! This recipe deserves 5 stars but sorry I can only give 4 because you left two ingriedients out of the instructions and left the water out of the ingriedents list. I added the molasses and honey with the peanut butter and beans. Have to admit when I set it to simmer for 3 hours I was quite aprehensive, it looked so fluid!! I did take the lid off for the last hour and it did reduce some but not as much as I thought it should, but left it anyway because it is a contest recipe. I made it the night before we were going to eat it and to my surprize when I went to reheat it, it reheated much thicker than it had been! Wonderful flavours we enjoyed it very much served on thick toast and will be making it again, thanks for posting and good luck in the contest.