From the authors: 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 fares and tweak the common, around-the-house ingredients 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.
Preparing your own homestyle baked beans at home means a bit more work than just opening a can, but I can assure you it also means more flavor. This doesn’t mean you should give up the convenience of using canned beans when you need to, but whenever you have the time and ambition, we recommend making your own. Freshly cooked baked beans are so good! Plus you can add as much spice as you’d like and omit things like sugar or salt if you prefer.
Canned Beans vs Cooked From Scratch?
In this recipe, we use canned beans. They are so convenient and affordable and reduce the cooking time significantly, but if you would like to save more money, you can always go the extra mile and buy dry beans to cook from scratch. You can get them at the bulk section of your favorite grocery store and cook them in a pressure cooker or in a traditional pot. You can cook up a large batch and use the rest for other meals later on in the week.
For a spicy kick: 1/8 teaspoon or more cayenneoptional
115-ounce or 425 grams can of tomato puree
3tablespoonsof brown sugar
1 ½tablespoonsof white wine vinegar
1teaspoonof soy sauce
215-ounce or 425 grams cans of white beans, drained and rinsed
Salt and pepperto taste
Prepare for awesomeness.
Preheat your oven to 350 degrees F (180 degrees C). In a saucepan over medium-high heat, heat the oil and 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.