Sweet and tangy baked beans from scratch from The New Moosewood Cookbook. Delicious!
These beans may not be the prettiest things, but they are super tasty. If you want a boring, bland recipe this is not it. These do take some time and if you choose to use dry beans you’ll need to soak them overnight, but they are well worth the wait, and the leftovers are even better. I believe the original recipe had apples in it, but that didn’t sound very good to me so I’ve left them out. If it sounds good to you try adding 2 medium sized apples in. I find adding a little splash of liquid smoke is all it takes to get my husband to try things like this. Give it a try, you might like it. I have these pictured with some cheesy toast, but in reality we enjoyed them so much more with plain cornbread. I’ll post that recipe soon as well.
Tart and Tangy Baked Beans
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.
Comments & Reviews
Noreen says
I made these over the weekend and was surprised by how easy and delicious they were. Outside of the heat and serve variety, I had never made baked beans before but I’ve always loved them. I also saw it as a good opportunity to try the blackstrap molasses I’ve been hearing so much about. Thanks again for another great recipe that I can add to my rotation!
Kendall says
Just found your blog from your comment on How Sweet, and I think I’m gonna love having this in my feed reader! Great stuff 🙂
Charissa says
I’m trying to get more beans into my diet…such a great vegan source of protein! Recipe looks wonderful!
Lauren @ Healthy Food For Living says
I came over via Finding Vegan, and realized that I have the cookbook this recipe is from! I have to do a better job of browsing through the plethora of cookbooks I have ;). Mollie Katzen is wonderful, and these baked beans look delicious.
fooddoodles says
Yes, I love so many of her recipes 🙂
Katerina says
Yum! I love adding miso to make vegetarian baked beans, it is a real depth of flavour.
fooddoodles says
I’ve never tried that before. I’ll have to next time I make it 🙂
IHeartVegetables says
I love beans and I love spicy recipes. These look like they’d be really good! I’d probably add a splash or two of hot sauce 😉
fooddoodles says
Mmm, yes that would be awesome! Even adding a tiny pinch of cayenne in with the other spices would be really yummy 🙂
Eftychia says
I like beans and these look very tasty!