Vegetarian Baked Beans
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 143.8
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 615.5 mg
- Total Carbs: 25.3 g
- Dietary Fiber: 6.0 g
- Protein: 6.6 g
View full nutritional breakdown of Vegetarian Baked Beans calories by ingredient
Introduction
The liquid smoke and smoked paprika are the secret ingredients that give these meatless baked beans the same smokiness as ones weighed down by slabs of bacon! Don't skip them or your baked beans will just be Ho-Hum. The liquid smoke and smoked paprika are the secret ingredients that give these meatless baked beans the same smokiness as ones weighed down by slabs of bacon! Don't skip them or your baked beans will just be Ho-Hum.Number of Servings: 8
Ingredients
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1 bag dried great northern beans, cooked according to package instructions and with 2 tbsp dry BBQ rub, 2 bay leaves, tbsp black pepper corns and 3 cloves garlic smashed (only beans and 1 tbsp BBQ rub are included in calorie count as other items are discarded). Drain them, but reserve 1 cup cooking liquid.
1 medium onion, diced
3 cloves garlic minced
1 stalk celery minced
1 cup organic canned diced tomatoes
2 tbsp low sugar ketchup
4 tbsp Dijon whole grain mustard
1.5 tbsp pure maple syrup
1.5 tbsp dark agave syrup
2 tbsp dry pork BBQ rub (look for one that's lower in sugar)
2 tsp hickory liquid smoke
1 tsp garlic powder
1 tsp smoked paprika
1 tbsp dried onion flakes
Salt and pepper
Tips
Bean cooking time is not included in the recipe. You can use canned beans, about 2 cans. I like to soak my beans on the counter over night in the pot I cook them in. In the morning I rinse them and cook them over low heat for a couple of hours.
Directions
Preheat oven to 325 degrees.
In a non stick dutch oven over medium high heat cook onion and celery until translucent, adding a splash of water or stock if it sticks. Add garlic and sauté 30 second to one minute longer, until it becomes fragrant... But don't burn it.
Add beans and the rest of the ingredients and mix thoroughly. Once the mixture is lightly boiling check the consistency, you want it to be slightly soupy as it will thicken in the oven. If it isn't soupy enough, add a little of the reserved cooking liquid. Cover with the lid and bake for 45 minutes. If beans are too soupy after 45 minutes, uncover and cook 15 minutes longer.
Serving Size: Makes 8 one cup servings
In a non stick dutch oven over medium high heat cook onion and celery until translucent, adding a splash of water or stock if it sticks. Add garlic and sauté 30 second to one minute longer, until it becomes fragrant... But don't burn it.
Add beans and the rest of the ingredients and mix thoroughly. Once the mixture is lightly boiling check the consistency, you want it to be slightly soupy as it will thicken in the oven. If it isn't soupy enough, add a little of the reserved cooking liquid. Cover with the lid and bake for 45 minutes. If beans are too soupy after 45 minutes, uncover and cook 15 minutes longer.
Serving Size: Makes 8 one cup servings