I don’t make baked beans too much. To tell the truth, it’s not one of my favorite dishes. But a lot of people love them, especially on patriotic holidays, like President’s Day, and I always think something is much better homemade than out of a can. Here is a fairly simple, vegetarian baked beans recipe that I enjoy, although I have to confess that I haven’t made it very often and the seasonings might need some tweaking.
One nice thing about baked beans is that it is a versatile recipe. You can cook the beans ahead or make the whole recipe ahead and then reheat before serving. You can easily make them in the slow cooker just by extending the cooking time. Leftovers freeze well and, I am told, make an excellent breakfast served on toast (see the picture).
One note: It is better for this recipe to use dried beans than canned, as they will retain their texture during the long cooking time and not turn to mush. If you are unsure how to cook dried beans, here are some instructions.
Yields: 4 servings
Time to make: ~1 hour, not including the time to cook the beans
- 2 cups dried navy beans, cooked until just tender
- 2 cups tomato puree
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tbsp. brown sugar
- 2 tbsp. maple syrup
- 2 tsp. chili powder
- ½ tsp. liquid smoke
- 2 tsp. cider vinegar
- 2 tbsp. Dijon mustard
Preheat the oven to 350 degrees.
Combine all of the ingredients in a casserole dish and cover. Bake for 1 hour. Uncover for the last 20 minutes of cooking time.
Refrigerate up to 3 days or freeze.