Baked beans. They sound kinda old fashioned, don’t they? They definitely remind me of growing up and although they weren’t really a staple at my house, they always made an appearance at family gatherings. The baked beans I remember though, came straight out of a can, onto the stove and on to our plates.
This simple recipe skips the sugar typically found in traditional baked beans and relies only on molasses to sweeten it naturally instead. It only takes a minute to throw together and when it comes out of the oven it’s a delicious, sweet and savoury flavour sensation!
I’d recommend enjoying this as a healthy dip, added to burritos or scooped on top of a big, fresh salad. We ate them first as a dip for a Sunday afternoon snack and I used the leftovers in salads for the next few days.Print
Easy Vegan Baked Beans
These vegan baked beans only take a minute to throw together and when they comes out of the oven they’re a delicious, sweet and savoury flavour sensation!
- Prep Time: 5 mins
- Cook Time: 45 mins
- Total Time: 50 minutes
- Yield: 4-6
- Category: Snack, Side
- Cuisine: Vegan
- 2 – 19 oz cans pinto or black beans, well rinsed
- 1 cup vegetable stock
- 1 – 6 oz can tomato paste
- 2 tbsp molasses
- 1 white onion, finely diced
- 3 cloves garlic, minced
- 4 tbsp tamari or soy sauce
- 1 tsp cumin
- 1 tsp dry mustard
- Pre-heat oven to 350 degrees.
- Add all ingredients to a large baking dish and mix well.
- Bake uncovered for 45 minutes.
- Enjoy on their own, as a healthy chip dip or add to burritos or salad.
I’ve been feeling a little bad that I’m still cooking with canned beans when I could be using dried and cooking them myself. Canned beans are just such a convenient source of protein in a plant-based diet. I can quickly throw them on a salad, into soup, stew or chili, mash them, blend them and even use them in desserts. Oh, and HUMMUS! I can’t forget hummus!
This article provides a good comparison between canned and dried beans. Nutritionally, they’re quite similar however canned beans contain added salt so are much, much high in sodium than their dried counterparts. I try to rinse canned beans really well which helps to get rid of some of the sodium, but not all of it. This article notes that canned beans also cost about three times more than dried beans, but do keep in mind dried beans do take hours to cook. So it’s cost or convenience I guess but we’re still talking in cents because beans are really inexpensive to begin with. I always cook my own lentils so maybe it’s about time I made the switch with beans.
What do you think? Do you cook with dried beans or canned?
I also don’t know much about sprouting beans?? Can anyone fill me in on that?