Vegetarian Baked Beans? (876 views)
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Post by erin elizabeth on Jan 24, 2019 12:34:25 GMT -5
Anyone have a vegetarian baked bean recipe that they love? I have some that I love, but they have meat and I suppose I could adapt one, but I kinda wanted to see if anyone had one. One that is actually baked, please, although I don't so much care whether it uses canned or dried beans.
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Post by Catbatty on Jan 24, 2019 18:35:48 GMT -5
Good idea. I want to find a good one, too.  I've never made baked beans. This recipe (below) is not tested by me, but the author has a good reputation so I thought I'd share it. * Exported from MasterCook * Vegetarian Maple Baked BeansRecipe By :Robin Robertson Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 1 medium yellow onion -- minced 3 cloves garlic -- minced 1 (14.5-ounce) can crushed tomatoes 1/2 cup pure maple syrup 2 tablespoons blackstrap molasses 1 tablespoon soy sauce 1 1/2 teaspoons dry mustard 1/4 teaspoon ground cayenne Salt Freshly ground black pepper 3 cups cooked Great Northern beans OR 2 (15.5-ounce) cans Great Northern beans -- drained and rinsed Preheat oven to 350°F. Lightly oil a 2-quart casserole and set aside. In a large saucepan, heat the oil over medium heat. Add the onion and garlic. Cover and cook until softened, about 5 minutes. Stir in the tomatoes, maple syrup, molasses, soy sauce, mustard, and cayenne and bring to a boil. Reduce heat to low and simmer, uncovered, until slightly reduced, about 10 minutes. Season with salt and pepper to taste. Place the beans in the prepared casserole. Add the sauce, stirring to combine and coat the beans. Cover and bake until hot and bubbly, about 30 minutes. Serve immediately. Makes 4 servings Source: "One Thousand Vegan Recipes" Copyright: "Robin Robertson 2009 ISBN 978-0-470-08502-8" |
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Post by Catbatty on Jan 24, 2019 18:42:04 GMT -5
Here is a another I haven't tried and again, the author has a good reputation. PS: I know, Erin, that you really want TNT (tried n true) recipes, but I couldn't help myself...I hope other members can find you a winner. If not, perhaps one of these will inspire you (or others).  I'm excited to see what all turns up. It's time to make some baked beans!!!  * Exported from MasterCook * Vegetarian Baked BeansRecipe By :Ivy Manning Serving Size : 10 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Great Northern beans -- (2 cups) 2 tablespoons olive oil 2 cups chopped onion 1 tablespoon chopped garlic 5 cups cold water 1 teaspoon smoked Spanish paprika (pimentón de la Vera) 1 teaspoon paprika 1/2 teaspoon dried thyme 1 1/2 teaspoons salt -- plus more to taste 1 bay leaf 1 (15-ounce) can no-salt-added tomato purée 3 tablespoons molasses 2 tablespoons firmly packed brown sugar 1/4 teaspoon freshly ground black pepper 2 tablespoon red wine vinegar Pick over the beans and soak them overnight in cold water to cover by several inches. Drain and rinse well. In a large Dutch oven or oven-safe pot, heat the oil over medium-high heat. Add the onions and sauté over medium heat until they begin to brown, 4 minutes. Add the garlic and cook for 30 seconds. Add the beans, water, smoked paprika, paprika, thyme, salt and bay leaf and bring to a boil. Reduce heat to a gentle simmer, cover, and cook until the beans are just tender, 45 minutes to 1 hour. Preheat oven to 350 degrees. Add the tomato purée, molasses, brown sugar and pepper and return to a simmer. Transfer the pot to the oven and bake uncovered, stirring occasionally, until the beans are very tender and the sauce has thickened to the consistency of ketchup, about 1 hour and 15 minutes. Stir in the vinegar, remove the bay leaf, season to taste with salt and serve. Source: "The Oregonian | July 6, 2010" Yield: "8 cups" - - - - - - - - - - - - - - - - - - - |
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Post by Catbatty on Jan 24, 2019 18:57:06 GMT -5
I found a CROCKPOT recipe (I know you want BAKED). A gal I was in a vegetarian recipe group with posted it from her own TNT recipes. Uses 2 cans pinto beans and crushed pineapple. Holler if you want it.
Catbatty
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Post by erin elizabeth on Jan 25, 2019 15:32:14 GMT -5
Catbatty, thanks! That first one sounds a lot like one of my meat ones and the second one sounds good, too. Pintos and pineapple, not so much  When I make one of them, I will holler back at ya. Printing and saving to my to-try folder because I did a complete menu change. Now I am making this: Tilapia with Balsamic Butter, Thyme Mashed Potatoes and Sugar Snap Peas. |
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peachesncream
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Post by peachesncream on Feb 4, 2019 16:34:49 GMT -5
I have used this one. It's good for when vegetarians are guests, and kids like them, too. I like that it doesn't call for bacon, because sometimes I'm not in the mood for bacon. I first made this recipe sometime last year, and reviewed it. I didn't give it a great review because I thought it was sort of plain, and I have many other baked bean recipes. Then, during the holidays, I needed a quick and easy bean dish for an open house where some guests were vegetarians. I remembered this recipe and made it. The beans were a hit at the party! Everyone liked them, including the vegetarians. I think the flavors are just right. (I even left out the chopped onion - I was in a hurry lol.) www.geniuskitchen.com/recipe/quick-easy-baked-beans-55030I did add a couple dashes of hot sauce (Tabasco). Another note, in the past I've made the mistake of overbaking beans. That can result in dried out beans. So now, I watch them. I take them out (or cover them and turn the oven to low) as soon as they reach the right consistency. |
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Post by erin elizabeth on Jul 6, 2020 11:44:12 GMT -5
I finally made the Vegetarian Maple Baked Beans posted by Catbatty above--now they are a T&T for me! Definitely easy and delicious. I would not hesitate to make again. Thanks!
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Post by Catbatty on Jul 6, 2020 13:13:59 GMT -5
ERIN: Your review of that first recipe makes me so happy! Thanks for returning with the news! WINNER! PEACHES: The recipe you shared looks PERFECT for me! We often keep those same ingredients on hand.  I will make it! (And am putting it into my Mastercook.) THANKS! Oh, and thanks also for the reminder about over-baking baked beans. Yes, I've done that, too.  |
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Post by wallycat on Jul 6, 2020 14:46:52 GMT -5
I posted one from the blue-zones (long lived people) that was super easy and as close to the canned stuff without the gloppy stuff. I'll see if I can find it again. I made it stovetop but I'm sure in the oven is fine. off to search....
Here is my original post: I made this last night to serve poached eggs over and really liked it. It was not as gloppy nor as sickeningly sweet as, say, a can of Bush's baked beans. I know tastes vary but for us, this was so simple and easy and hit the spot.
Of course, I made changes...I cooked the beans the night before and left some of the bean water; added dried minced onions and garlic powder. Let it sit overnight. Next day, I added just enough water to "loosen" things plus 1/2 of a diced onion. I also added some Pete's hot sauce to taste and instead of grated ginger (DH is not a fan), I used a pinch of dried ginger.
I would not say this would serve 4-6 if used as a main dish (like I did for our poached eggs).
From Blue Zones newsletter:
Brenda's Maple Ginger Red Beans
1 c. dried small red beans (or same amount of canned small red beans, not kidney beans)
1/2 c. vegetable broth
2 T. maple syrup
2 T. grated fresh ginger
1 T. soy sauce
1/2 t. salt
If using dried beans, soak dried beans in a large bowl of water at room temperature for at least 8 hours (up to 12 hours). Drain and rinse. Put the beans and 3 c. water in a large pot. Cover and bring to a boil over high heat. Reduce the heat to low and simmer until tender, about 1 hour. Drain.
Return the beans to the pot over medium heat. (If using canned beans, drain and rinse beans and place in the pot.) Stir in the broth, maple syrup, ginger, soy sauce, and salt. Bring to a simmer and cook, stirring frequently, for a couple of minutes longer until slightly thickened before serving.
(When adding broth, can also add some diced carrots, onions and celery, about 1/2 c. of each, sauteed until tender in a little olive oil.)
Serves 4-6.
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Post by emma on Jul 6, 2020 16:12:13 GMT -5
:max_bytes(150000):strip_icc():format(webp)/GettyImages-168277352-5867c6bd3df78ce2c3cca413.jpg) Don't laugh. This my widely-approved non-recipe for BBQ or picnic baked beans. You use a a "little" of this, a "glug* of that, a "spoonful", a spooful. a "cup"..............you get the idea. It will seem very liquidy in the beginning,but thickens while it gently burbbles in the oven. The important thing is long baking at a low temperature. The "secret ingredient" is the liquid smoke. Bean Pot Baked Beans ~ pork & beans, canned, undrained (or home cooked navy or Great Northern beans) maple syrup chili sauce, or catsup prepared mustard BBQ sauce onion, chopped liquid smoke Bake 300-325 degrees, in a bean pot, several hours, stirring occasionally, until bubbly and thickened. It's not *exactly* the same every time - but it is mighty close. (If you make them, write down the amounts you used, so you will know what you might need, or want, to change later).  |
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Post by emma on Jul 6, 2020 16:30:45 GMT -5
Don't laugh. This my widely-approved non-recipe for BBQ or picnic baked beans. You use a a "little" of this, a "glug* of that, a "spoonful" , a "cup"..............you get the idea. It will seem very luiquidy in the beginning but thickens while it gently burbbles in the oven. The important thing is long baking at a low temperature. The "secret ingredient" is the liquid smoke. Bean Pot Baked Beans ~ pork & beans, canned, undrained (or home cooked navy or Great Northern beans) maple syrup chili sauce, or catsup prepared mustard BBQ sauce onion, chopped liquid smoke Bake 300-325 degrees, in a bean pot, several hours, stirring occasionally, until bubbly and thickened. It's not *exactly* the same every time - but it is mighty close. (If you make them, write down the amounts you used, so you will know what you might need, or want, to change later). |
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I've never made baked beans. This recipe (below) is not tested by me, but the author has a good reputation so I thought I'd share it.
I'm excited to see what all turns up. It's time to make some baked beans!!! 
When I make one of them, I will holler back at ya. Printing and saving to my to-try folder because I did a complete menu change. Now I am making this: 
I will make it! (And am putting it into my Mastercook.) THANKS! Oh, and thanks also for the reminder about over-baking baked beans. Yes, I've done that, too. 
