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Homestyle Baked Beans

2012-04-27
  • Servings : 2 to 4
  • Prep Time : 5m
  • Cook Time : 40m
  • Ready In : 50m

Feeling like a bit of comfort food on a cold night, we wanted to try something we’d never made before.  On a lonely, forgotten page in an otherwise trusted, gourmet veggie cookbook, we found our inspiration: baked beans.  How obvious!

Fans of the canned variety you’d find anywhere, we were excited to reclaim some of our traditional childhood fare and tweak the common, around-the-house ingredients (we used both conventional and organic) into a meal side that we could also enjoy as a stand-alone snack.  In no time, we had a killer dish that blows anything store-bought out of the water. Bring it to a hip potluck or your grandma’s Bridge game, and the result will be the same: success.

Equipment recommendations:

Photo by Alfonso Revilla

Ingredients

  • 1 (15-ounce) can tomato puree
  • 2 (15-ounce) cans white beans
  • 2 garlic cloves
  • 1 medium white onion, diced
  • 3 tablespoons brown sugar
  • 2 tablespoons molasses
  • 1.5 tablespoons white wine vinegar
  • 1 tablespoon olive oil or any cooking oil
  • 1 tablespoon chili powder
  • 1 teaspoon soy sauce
  • Salt and pepper to taste
  • For a spicy kick: 1/8 teaspoon or more cayenne

Method

Step 1

Prepare for awesomeness.

Step 2

Preheat your oven to 350 degrees. In a saucepan, fry the onion and garlic until both are somewhat translucent and soft.

Step 3

Add in the chili powder and cayenne (if you are using it) and cook for a few minutes. Add the tomato puree, brown sugar, molasses, white wine vinegar, and soy sauce and bring to a low boil. Once boiling, add salt and black pepper to taste.

Step 4

Let simmer for about 10 minutes, then add the beans and simmer for an additional 10 minutes.

Step 5

Put the mixture into a casserole dish and bake for 15 minutes.

Step 6

Let stand for about 5 minutes before serving, and garnish it with sliced green onion or parsley. Allow it to cool for further thickening.

"Oh, what a feeling. When you're dancing on the ceiling. And plant-based." -Lionel Richie

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