Baked Beans Vegetarian Style Recipes

HOME-STYLE VEGETARIAN BAKED BEANS

Steps:

• Heat olive oil in a large saucepan over medium heat. Add green bell peppers and green onions; cook and stir until slightly cooked, about 2 minutes. Stir in vegetarian baked beans, kidney beans, ketchup, red wine vinegar, brown sugar, chili powder, garlic powder, and liquid smoke flavoring.
• Reduce heat and let simmer, uncovered, until completely heated, about 15 minutes.

SLOW-COOKER VEGAN BAKED BEANS

Steps:

• Sort beans and rinse in cold water. Place beans in a large bowl; add enough water to cover by 2 in. Let stand, covered, overnight., Drain and rinse beans, discarding liquid. Transfer beans to a greased 3-qt. slow cooker. In a small bowl, combine remaining ingredients. Stir into slow cooker., Cook, covered, on low 9-10 hours or until beans are tender. Freeze option: Freeze cooled beans in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

VEGETARIAN BAKED BEANS WITH CANNED BEANS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat oil in a large skillet over medium-high heat. Add onion and jalapeno. Cook until onion is soft and translucent, about 5 minutes. Add garlic and cook for 1 minute. Add bourbon and simmer for 4 minutes. Turn heat off.
• Combine tomato paste, maple syrup, molasses, vinegar, soy sauce, mustard, and paprika in a large bowl; whisk until smooth. Add onion mixture and beans; gently stir to combine.
• Transfer to a baking dish. Cover and cook for 35 minutes. Uncover and cook for 15 more minutes. Remove from the oven and let sit for 5 minutes before serving.

VEGETARIAN BAKED BEANS

Steps:

• Preheat oven to 325 degrees.
• Place beans in a large pot and add enough water to cover; let soak overnight. Drain and return to pot; add enough water to cover and simmer over medium-high heat for 30 minutes. Drain and transfer to a large bowl; stir in molasses, maple syrup, mustard, and tomatoes. Set aside.
• Coat the bottom of a Dutch oven or a 9-by-13-inch high-sided baking dish with olive oil. Add onions and top with bean mixture. Add enough boiling water to cover bean mixture by 1 inch. Cover Dutch oven with lid or baking dish with parchment paper-lined aluminum foil. Transfer to oven and bake until beans are softened, about 1 1/2 hours, checking water level and adding more as necessary.
• Uncover beans and continue baking until thick and syrupy, about 45 minutes more. Season with salt and pepper and serve.

VEGETARIAN BAKED BEANS

Steps:

• Place navy beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
• Drain navy beans and put into a pot with 5 cups water.
• Bring water to a boil; reduce heat and simmer until beans are tender, about 1 hour.
• Preheat oven to 250 degrees F (120 degrees C).
• Combine beans, onion, brown sugar, molasses, vinegar, mustard, garlic, nutmeg, and cinnamon in a 2-quart casserole dish with a lid; season with pepper. Place lid on dish.
• Bake in the preheated oven, 5 to 7 hours, stirring halfway through and adding water if mixture is too dry. Remove lid and bake until mixture has reduced to desired thickness, about 1 hour more.

BAKED BEANS VEGETARIAN STYLE

Steps:

• Precook beans in boiling water for 2 minutes. Cover and let stand 1 hour. Then simmer for 1 hour until tender. Drain, reserving liquid. Mix beans with onion if using. Place beans in crock pot.
• Mix 1 1/2 cup reserved liquid, brown sugar, molasses, salt and mustard. Pour over beans and dot with butter. Cover and cook for 6-12 hours on low setting.
• Meat could be added as the beans are put in the crockpot, salt pork cut into chunks, or bacon as your personal preferences desire.
• The crockpot can be used on high to half cooking time, but the longer slower cooking time gives the beans a truly deep and rich flavour.