Homestyle Baked Beans2012-04-27
- 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.
Photo by Alfonso Revilla
- 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
Prepare for awesomeness.
Preheat your oven to 350 degrees. In a saucepan, fry the onion and garlic until both are somewhat translucent and soft.
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.
Let simmer for about 10 minutes, then add the beans and simmer for an additional 10 minutes.
Put the mixture into a casserole dish and bake for 15 minutes.
Let stand for about 5 minutes before serving, and garnish it with sliced green onion or parsley. Allow it to cool for further thickening.
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