I’ve been making this simple homemade baked beans recipe for years. It’s perfect for potlucks, barbeques, and for quick weeknight dinners. Bonus: it makes awesome leftovers that you could serve with grains or as a burrito. The original recipe is from my Grandma (for real!) and fuses sweet, salty and smokey flavors for a perfect homestyle meal.
Maple Baked Beans
1 (28-ounce) can fire roasted tomatoes
½ cup minced onion
2-4 cloves garlic, minced
2 Tablespoon cider vinegar
2 Tablespoons maple syrup
1 Tablespoon molasses
1 Tablespoon prepared Dijon mustard
1 teaspoon each oregano, cumin, ground ginger, and salt
1 teaspoon liquid smoke
½ teaspoon red chili flakes (more to taste!)
1 (15-ounce) can white beans, rinsed and drained
1 (15-ounce) can pinto beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
- Mix tomatoes, onions, garlic, vinegar, maple syrup, molasses, mustard, spices and smoke in a large bowl.
- Gently stir in beans. Pour mixture into a 9” x 13” pan.
- Cover with foil and bake at 350º for half an hour. Remove foil, stir, and bake 45 minutes more. Enjoy in wraps, with grains, or at your next barbeque!
Yield: 5-6 Servings
Some Notes: You can of course use fresh-cooked beans here, but with three different kinds it might get a bit daunting. You can also make this recipe using just one type of bean for a more monochrome, but equally delicious, result.
Mmm…baked beans are total comfort food for me! When I was a kid, we’d have baked beans, fried eggs, and toast for supper when money was tight. I make baked beans and tofu scramble a lot now, but I usually use canned veg baked beans. Bookmarking this for a rainy day when I have time to make them from scratch!