Have you ever looked at a scoop of baked beans, only to see a sea of sad identical morsels? Usually baked bean recipes murder the point of baked beans: to showcase how good these little guys actually are. Not only in flavor, but in nutrients. Sure, they get a bum wrap because of all the tooting, but beans are a vital source of protein for most vegans and can be a lot more versatile than you think.
So enjoy Cuisine Vegan’s baked bean recipe, and show off the power and taste of beans!
Ingredients
- 2 large cans of vegetarian baked beans (Busch or other)
- 1 can kidney beans, mostly drained
- 1 can of butter beans, mostly drained
- 1 can of black beans, mostly drained
- 1 tbsp olive oil
- 3/4 large onion
- 1 tsp garlic powder
- 1/2 tsp dry mustard
- 3/4 cup of brown sugar
- 1/4 cup ketchup
- 1/2 cup cider vinegar
Serves: 15-20 people
Cooking instructions
- Turn oven on and set temperature to 350°F or 177°C
- Chop onion and satay in olive oil until onions become translucent.
- Mix beans and the rest of ingredients in a large bowl.
- Add onions then transfer to a large baking dish.
- Bake for 350 for 1 hr and 10 mins.
Note: These beans can also be cooked in a crock-pot. Depending on the strength of your crock-pot, follow directions 1-3 then transfer to your crock-pot. Cook on high heat for 2-3 hours.