Nope, not me! I really, really, really did not like baked beans – well, not until now!
My man K has always loved baked beans (from the can) over toast. I truly did not like to make this meal for him, believing it lacked nutrition with too much salt and sugar. However, this version, which I found online, has satisfied my need for a tasty, nutritious meal suitable for breakfast, lunch or dinner.
We do encourage you, Dear Ones, to set to task upon the following recipe; we know you will not be disappointed.
I can’t take credit for this recipe, however, I have manipulated the original recipe somewhat; and this version is scrumptious!
Homemade Baked Beans – Serves 4 – 6 depending upon how hungry you are!
- 2 medium brown onions finely chopped
- 6 garlic cloves finely chopped
- 3 tbsp tomato paste
- 1 cup red wine – that you enjoy. Its flavour really shines through!
- 28 oz / 800 grams (2 cans) white beans – Northern, Navy, or Cannellini
- 28 oz / 800 grams (2 cans) crushed tomatoes
- 1/2 cup water
- 1 tsp ground white pepper
- 2 bay leaves
- 1 tbsp Tamari or Soy Sauce
- 2 tbsp maple syrup
- In a large pan add a few tablespoons of water to which you’ll add the chopped onion and garlic. Slowly sauté for 10 to 15 minutes, until sweet and translucent. Refresh with more water, as needed, to ensure the mixture remains moist while cooking.
- Add the tomato paste and cook for 2 minutes.
- Add the red wine and continue simmering, reducing the mixture by 1/2.
- Drain and rinse the beans.
- Add the remaining ingredients, including the drained beans.
- Bring to boil, then cover and simmer for 1 hour, stirring occasionally.
- The bean mixture should be relatively thick so it can be piled onto bread (or a potato or sweet potato) without the sauce running all over the plate. So if it is too runny, remove the lid and continue to simmer until it thickens.
- Adjust seasonings to suit.
2020 Carolyn Page & The Collective Consciousness
ABC of Spirit Talk
I love baked beans! And homemade baked beans are the very very best.
I couldn’t agree more, Rebecca. This recipe has become such a favourite – and it freezes so well. Yum!
We love baked beans too, Carolyn, in fact Granny has made them with sauerkraut and cocunut milk this evening, while I only had my own dinner…MOL..your receipe looks delicious too. Maybe she’s going to try it😸Pawkisses for a Happy Meal🐾😽💞
I’m absolutely certain that your meal, Binky, was delicious.
😻 🐾 😻
And I am absolutely sure that Granny enjoyed her baked beans! I know she won’t be disappointed with this recipe.
And now you’ve whetted my appetite again talking about sauerkraut. I luv sauerkraut. And now I’m thinking of sauerkraut with my next baked beans…. drool….. yum….
😘 🐾 😘 🐾 😘 🐾
Sounds yummy, Carolyn. I’m going to try this recipe. Thanks for sharing. Barbara
Barbara I can’t recommend this enough; it’s so good.
And it makes a brilliant ‘go get it’ meal from the freezer – if you know what I mean. I always make enough for at least 2 meals.
Becoming vegan has been the greatest thing I’ve done for ages…. ha hah… 🙂
This recipe I love, Luke… 👍
It’s a big ‘thumbs up’ for me too!
Thank you, you’re great👍🏻😚
I never would have thought of homemaking baked beans so it’s interesting to see how you would go about doing it. I’m sorry to have to say this but… I hate baked beans! The smell, the look…nope, not for me 😂xx
Caz, I agree with you totally. The ‘regular’ cans of baked beans I found the most boring things to cook, let alone eat!!! 💀
However, I was inspired to make this recipe for my man because he loves them, and I wanted to give him something worth eating.. 😎
To my great surprise they smell and taste wonderfully; especially piled onto a sweet potato. That’s got to be my fave! Yum!
i like it on the side of a Mexican food plate
Hahah…. I’ll have to give that a try! I haven’t really ever ventured into Mexican foods, as such. We have a Mexican restaurant close by. I’ve always been interested, but now I believe it’s time to be more than ‘just interested’… hahah
Maybe a future recipe post!! 😉 😉
Love baked beans!
I love chick peas, too!
Chick pea/tomato stew, chick pea soup and hummus!!
I’m drooling at the thought; I love anything Chick pea.
So odd these days; I absolutely am in love with whole plant foods. I relish all my meals these days. In fact, Resa, I have to consciously slow down when eating. I find I am enjoying the food so much I have a tendency to ‘shovel’ it in… Hahah…
And this recipe is truly fabulous!
By the way: Great to hear from you!!!
Yeah, great to be back in touch.
Great to be eating plants with you!
They are delicious and nutritious! In fact, I’m going to have some now! Great post Carolyn!
You said it – they really are extremely nutritious and ever so yummy. They’ve definitely become a favourite! 🙂
Baked beans over toast? Never heard of that. My dad used to love baked beans and bologna. The only baked beans I like is B & M. Not much of a cooking kind of gal, but I bet my daughter would love this recipe. I will send it on to her.
Cheryl, I wasn’t a baked bean eater at all until I found this recipe. Now I have it quite often., In fact, we had it last night over potato mash. It was so yummy!
I do have a little secret for the mash. I make up a vegan cheese:
3/4 cup cashews
3 tablespoons Nutritional Yeast
1 teaspoon Garlic Powder
These are blended and pulsed into a powder. You can use them on pizzas or anywhere you use regular cheese.
I put one tablespoon into the mashed potato. Boy, does it taste good. Maybe your daughter might like this recipe as well..