Summer Baked Beans
From fluffy24 15 years ago
- 3 hours to make
- Serves 8
Delicious and high in fiber. For a shortcut, use 4 1/2 cups no-salt-added canned beans instead of soaking and boiling dried beans; be sure to rinse and drain canned beans thoroughly before using.
Ingredients
- 1 2/3 cups (3/4 pound) dried cranberry (borlotti) or pinto beans shopping list
- 1/4 cup blackstrap molasses shopping list
- 3 tablespoons vegan worcestershire sauce shopping list
- 2 tablespoons German mustard shopping list
- 2 tablespoons tomato paste shopping list
- 1 tablespoon apple cider vinegar shopping list
- 4 medium tomatoes, finely chopped shopping list
- 1 large onion, diced shopping list
- 1 green bell pepper, diced shopping list
- 3 cloves garlic, finely chopped shopping list
How to make it
- Sort through beans to remove any debris. Rinse beans and place in a large bowl. Cover with cold water by a few inches and soak 8 hours or overnight. Drain beans, place in a large pot, and cover again with a few inches of water. Bring to a boil, lower heat and simmer until tender but not mushy, 1 to 1 1/2 hours. Drain well.
- Preheat oven to 350°F. In a large bowl, whisk together molasses, Worcestershire, mustard, tomato paste and vinegar. Add tomatoes, onion, bell pepper, garlic and beans and toss to coat. Spoon into a 2-quart baking dish. Bake until bubbling and vegetables are very tender, about 1 1/4 hours.
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