Published on August 18th, 2011 | by Andrea Bertoli1
Vegan Baked Beans Recipe
This easy dish is a hearty and earthy combination of mixed beans spiked with cumin, mustard, ginger, and honey. I got the recipe from my Grandma B, though I am not sure where she found it. I do remember a lovely dinner many years ago with homemade mac & cheese and these beans at her Arizona house. Hopefully it inspires happy memories in your family too!
Southwest Baked Beans
3 cups mixed beans (black beans and pintos above; cannellini is also pretty)
1 3/4 cup diced fire roasted tomatoes (I always use Muir Glen)
1/2 cup chopped onion
1 clove garlic, minced
2 Tbsp molasses
2 Tbsp cider vinegar
1 Tbsp honey
1 tsp each oregano, cumin, ground ginger, and mustard (use ground or prepared mustard, both work well)
1/2 tsp chili powder (more if you like a kick)
- Rinse and drain your beans, if using canned. If using homemade, drain well. Set aside.
- Mix all ingredients in a large bowl, then toss in the beans and stir gently. Pour into a 9 x 13 pan.
- Cover with foil and bake at 350 for half an hour. Remove foil, stir, and bake 20 minutes more.
Some notes: I’ve used both homemade and canned beans for these and they both work great. These beans are great served as is, alongside rice, coleslaw, cornbread, potatoes, what have you. They also make for delicious burrito fillings, which you will have all week for lunch because this meal keeps for many days in the fridge.