Tag Archives: baked beans

Vegan Stovetop ‘Baked’ Beans

Beans, beans, the magical fruit. The more you eat, the more… beneficial fibre you are furnishing your body with. Yeah.

Shout out to my sister who, very sweetly, requested that I post a new salad recipe, as it is apparently quite hot in Toronto right now.

Sorry, but it’s pretty darn chilly here and I couldn’t face a cold supper. I spied a can of Trader Joe’s Organic Baked Beans in my cupboard and they looked appealing to someone who decided to join Bike to Work Week and has been schlepping in the rain 14 kilometres a day (that would be me; I had to brag about it somehow). They’re super tasty and animal product-free, but they contain mustard, which is a no-no for certain people in the house (not I, I adore mustard).

So, all that to say that although it may be Summer in some parts of the world, it sure isn’t in Vancouver, and sometimes a gal just wants some beans on wheat-free toast on an almost-June evening.

This recipe was inspired by and adapted from Katie’s Easy GF, Vegan Baked Beans at Nourishing Flourishing. Thanks, Katie! I didn’t want to dirty another dish, so I didn’t bake them. Tangy, bursting with flavour, and not too sweet, these beans were a lovely and simply dinner served with toast and a simple salad.

Looks like chili, but it’s mostly just beans.

Ingredients: 

2 tbsp olive oil

1 large white onion, diced

4 smallish cloves garlic, minced

1 19 oz. can pinto beans, drained and rinsed (can use different beans; I used what I had on hand)

1 19 oz. can white kidney beans, drained and rinsed

4 tbsp ketchup (I used organic)

1 1/2 tbsp molasses

3/4 cup water

1/2 tsp garlic powder

1/2 tsp onion powder

1 tsp prepared horseradish (not the mayo-y kind)

1 tsp apple cider vinegar

1/2 tbsp Bragg’s (or tamari)

salt

pepper

Directions:

Heat oil in a pan over medium-low.

Add onions and sprinkle with a little salt. Cook for 10 minutes, stirring occasionally. If they start to stick, add a splash of water and carry on.

Add garlic and stir until fragrant, around 2 minutes.

Add beans and sprinkle a little more salt. Cook for a couple minutes.

Add all other ingredients, including 1/2 a teaspoon of salt.

Cover, reduce heat to low, and simmer for 30 minutes.

Add pepper and taste for salt.

Serve with hot buttered toast, or whatever you like.

Serves approximately 3 as a main.

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Filed under Dinner, Salads and Sides