Skip to main content

Vegan Baked Beans

Vegan Baked Beans.  

When I was a kid, and oblivious to a lifestyle that didn't include dairy, eggs, and chunks of animal flesh, I absolutely loved Pork 'n' Beans from a can.  My mother was a 'modern' 50s mother-- she didn't waste time with baking bread or canning or such.  There were so many other things to do, more interesting than slaving over a hot stove.  We did have a large electric frying pan that contained some sort of 'goulash' every day at lunch time.  Usually the base item was hamburger (there really are 101 ways to serve hamburger).  

As a young adult university student, and later, as a young wife and mother in the 70s, I came across Diet for a Small Planet by Francis Moore Lappe.  I relished the lovely vegetarian recipes, mostly swimming in cheese or containing eggs-- ovo-lacto vegetarian.  But it was at that time that I let go of the old myths around needing to eat animal products to be healthy.  By and by, over the years, my husband and I committed to veganism for health and ethical reasons.  I am SO happy that I have never had to give up beans, although I guess there are a few "vegetarian"- type diets around that believe that the leptins in beans are a bad thing.  I don't belong to that group of veg-heads.  And I definitely DO NOT miss the little slimy piece of pork in my baked beans.
Bleak and dreary foggy January day-- with no view of the Comox Harbour-- when Baked Beans are really appreciated!

INGREDIENTS NEEDED FOR THIS VEGAN OVEN-BAKED BEAN RECIPE


  • 4 C. of Cooked White Beans-- Great Northern or Navy Beans-- or 2- 15 oz. cans of Beans
  • 1 Large Yellow Onion, chopped fine
  • 3 Cloves Garlic, chopped fine or minced
  • 3 C./711mil Tomato-Basil Pasta Sauce (I use the "Simple Organic" brand from Costco)
  • 1/4 C. Apple Cider Vinegar
  • 1/3 C. Maple Syrup
  • 2 T. Blackstrap Molasses
  • 1 T. Prepared Mustard, your choice
  • 1 tsp. Ground Cumin
  • 1 Large Bay Leaf
  • Pepper (to taste-- or about 1 teaspoon)
  • 1 T. Smoked Paprika
  • 1 C. Water
I could well have done these baked beans up in my Instant Pot in less than half the time, but the truth is that I wanted to use my mother's sweet old (1960s) Ellgreave "Saxony" design bean pot.  I LOVE my Instant Pot, but there is something very soothing about a pottery baking pot.  My mom was a big fan of legume dishes-- she would have welcomed these beans!

METHOD OF PREPARING:
  • Using a large wok or skillet, saute the onions until translucent and then briefly saute the garlic.
  • Add all other ingredients to the wok/skillet and bring to a boil, stirring.  
  • Turn down to low and put a lid on the wok/skillet.  
  • Let the mixture simmer for the next 3 hours, stirring and checking often so that the beans do not burn.  Add a little more water if the mixture is dry.
  • Preheat the oven to 300-350 degrees Farenheit/150-177 degrees Celsius
  • When the beans are soft and the sauce is rich and thick, transfer the pot to the oven.  I put mine in a cake pan to catch any possible overflow (and there was some).
  • Cook for 3 hours in the oven, checking occasionally to stir and see that there is no over-drying and burning.


Comments

Popular posts from this blog

Good Summer Morning Chia Pudding

Here is a fast and easy Chia Pudding that is perfect for breakfast (or as dessert, etc etc etc).  Chia pudd fans will know what I mean...  .                               . The Recipe is pretty simple.  You can vary it as you like, but this combination is a winner at our home and I think we will continue to use this as a standard for a simple breakfast pudding. I start by gathering together the ingredients and a wide-mouth Mason Jar with a lid. The ingredients are: 1/4 C. Chia Seed 1/4 C . Liquid Honey (or other sweetener of choice) 1/2 tspn. Vanilla Extract 2 C. Soy Milk (or other non-dairy milk) Strawberries and Blueberries (or other fruit/berry combinations ) as you like            THE METHOD Put all the above ingredients (in order) into a quart-size Mason Jar Whisk ingredients together until thoroughly mixed, paying attention to bottom sticky seeds Put lid on jar and place in fridge overnight (or at least 4 hours.) Scoop pudding into small bowls or small j

3 Quick Delicious Refreshing Carrot Salads

 These 3 carrot salads are all vegan, but not all familiar. It only goes to show that carrots have a life of their own in the Veggie World. When I go scouting for a delectable and easy-to-make vegan recipe, I like to think I vet the best on the Internet. I check out various social venues-- Instagram, Facebook, Twitter, Pinterest-- and google for the top-pagers as well. Then I read over the selection and toss the ones that sound a little too traditional or fussy.  1.  Viral TikTok Carrot Salad with Asian Flare (with Instagram's Stephanie Manzinali that.veganbabe) *that.veganbabe* demonstrates how to put this ribbon salad together in a flash. You will find other great salads that include carrots among her repertoire as well. Go HERE to the post. 2. Spicy Carrot Salad on Youtube with Everyday Gourmet  This looks very tangy and adventuresome for people who like a little zing in their summertime meals. Carrots are sweet, and some honey is also added to the recipe (I guess you could us

The Power of Flowers

Fragrant Flowers on our Morning Walk In my more youthful days of gardening I was all about organic food plants.  As I get older I have begun to enjoy planting and caring for flowers and herbs more. That is not to say that I do not have organic food gardening as a priority!  This year my husband has stepped into the gap in a big way (the 'gap' being my spending less time in the garden).  He has a 5-gallon pail of compost tea burbling away at all times, another pail of comfrey tea brewing under the grape arbor, and is experimenting with strewing agricultural lime in any patch of ground my eyes have fallen upon.   We have just put in  Saskatoon berry bushes, a few Sea Buckthorns, and 3 Sour Cherry trees (or bushes or whatever they will be) as well as the usual assortment of greens (kale, chard, collards, cilantro, parsley, romaine, etc.) and beans and a vast forest of little tomato plants, many donated by kind friends and neighbors.   We also have a square foot herb