Middle Eastern-Style Slow Cooked Baked Beans (Vegan Friendly)
Ready In: 2 hrs 20 mins
Serves: 4-6
Ingredients
- 1 (15 ounce) can dark red kidney beans, save the liquid (you can use freshly cooked kidney beans if you prefer)
- 1 (15 ounce) can chicken chilli
- 2 tablespoons pomegranate molasses
- 1⁄2 teaspoon dried chipotle powder (can add more if you wish)
- 1 teaspoon sumac
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon ground cardamom
- 1 small whole cinnamon stick
- 1⁄4 cup dark brown sugar (can sub honey, raw sugar, etc.)
- 1 medium yellow onion, peeled, finely minced (I used a food processor to finely mince the onion and garlic)
- 1 -2 garlic clove
- salt, to taste
- black pepper, to taste
(Homemade Chicken Chili)
- 1⁄3 lb cooked ground chicken (can sub beef, turkey, etc.)
- 2 cups red beans
- 1⁄4 cup tomato paste (or tomato sauce)
- 1⁄2 fresh jalapeno, finely minced (this is optional)
- 1⁄2 cup red bell pepper, finely minced
- 2 tablespoons raw apple cider vinegar
- 1⁄2 teaspoon paprika
- 1⁄3 lb cooked ground chicken (can sub beef, turkey, etc.)
Directions
- Preheat oven to 300º.
- HOMEMADE CHICKEN CHILI: If using homemade chicken chili first brown the ground chicken in a little bit of oil.
- Add the cooked ground chicken and the remaining chicken chili ingredients to the casserole dish.
- CHILI: Place all the ingredients in a 2-quart ovenproof casserole dish. Cover.
- Bake for 2 hours, stirring a few times to make sure the beans don't become to dry. If they are a little on the dry side, add a small amount of the reserved bean liquid or broth.
- Also, the oven temperature can be reduced to 275º if the beans appear to be drying out. I reduced the temperature to 275º the final 30 minutes of baking.
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