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Tart and Tangy Baked Beans

Sweet and tangy baked beans from scratch from The New Moosewood Cookbook.
Course Side Dish
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes

Ingredients

  • 11/2 cups dry pinto beans soaked over night(alternatively you can use 2 cans of pinto beans rinsed well)
  • 2 cup chopped onion
  • 1 tablespoon oil
  • 3/4 - 1 teaspoon salt
  • 1 tablespoon chili powder or more to taste - I always add more
  • 1 heaped tsp cumin
  • 1 teaspoon mustard
  • 4 large cloves garlic
  • 1/4 cup apple cider vinegar
  • 2-3 tablespoons molasses
  • 1/2 teaspoon liquid smoke optional
  • Black pepper and crushed red pepper to taste
  • 4 cups diced tomatoes
  • 2 cups grated cheese optional

Instructions

  • Cook beans in water while preparing the other ingredients.  Fill pot up with water till 2" above the beans and simmer till tender. Saute the onions in oil for a few minutes, then add the salt, chili powder, cumin, and dry mustard.  Continue to cook over medium heat for 6-8 minutes.  Add garlic and cook for 5 more minutes.
  • Saute the onions in oil for a few minutes, then add the salt, chili powder, cumin, and dry mustard.  Continue to cook over medium heat for 6-8 minutes.  Add garlic and cook for 5 more minutes. 
  • Add the vinegar, molasses and tomatoes and mix well.  I like to blend the tomatoes so there are not so many big chunks, but that's completely up to you.  Add in the cooked and drained beans and mix. 
  • Preheat the oven to 350 degrees.  Pour the mixture into a 8x8 dish. and cover with tin foil.  Bake for 60 minutes then remove the foil and cook for another 10-20 minutes if you would like it thicker. 
  • If you want you can then top with the grated cheese and bake till melted.  Serve with warm cornbread or even over brown rice with a veggie on the side.