Vegetarian Baked Beans
From chuckieb 15 years ago
- 2 1/2 hrs. to make
- Serves 6
This is an amazing Baked Beans recipe. It comes from Mollie Katzen's "New Moosewood Cookbook", the very best Vegetarian cookbook in my kitchen. It makes a lot but freezes beautifully so I always make up a batch and freeze it in individual servings to pull out for a quick, nutritious lunch. Read more I didn't include the soaking time for the beans in the 'time to make'. See less
Ingredients
- 3 cups Romano beans, soaked overnight shopping list
- 4 cups chopped onions shopping list
- 2 tbsp. olive oil shopping list
- 1 tsp. salt shopping list
- 1 tbsp. chili powder shopping list
- 2 tsp. cumin shopping list
- 1 1/2 tsp. dry mustard shopping list
- 6-8 cloves garlic, minced shopping list
- 6 tbsp. white cooking wine shopping list
- 8 tbsp. cider vinegar shopping list
- 4 tbsp. molasses shopping list
- 1 cup grated cheese (optional) shopping list
- lots of fresh ground pepper shopping list
- 1 medium-sized tart apple, cut into small chunks shopping list
- 4 medium-sized ripe tomatoes, chopped shopping list
How to make it
- Place the presoaked beans in a big pot and cover them with plenty of water. Bring to a boil and then simmer, partially covered, until tender 1 1/4 - 1 1/2 hours. Drain off any water when the beans are done. (Can keep the bean broth for soup stock...it freezes well too!)
- Begin cooking the onions in olive oil in a large fry pan. Add salt, chili powder, cumin, and mustard and sauté over medium heat for about 8-10 minutes. Add garlic, and sauté for another 5 minutes or so. Add this sauté to the cooked beans, along with all remaining ingredients.
- Preheat oven to 350F. Mix the beans well. Cover and bake for 1 hour. Enjoy!
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