Vegetarian Baked Beans in Tomato Sauce recipe

All Recipes Best Recipe Side Dish Beans and Peas Baked Bean Recipes

Ingredients

1 (16 ounce) package dry kidney beans
2 teaspoons salt, divided
3 ½ (6 ounce) cans tomato paste
¼ cup brown sugar
2 tablespoons vinegar
1 tablespoon cornmeal
1 teaspoon ground cumin
½ teaspoon hot paprika
½ teaspoon ground ginger

Nutrition Info

224.5 calories
carbohydrate: 44.8 g
cholesterol: : -
fat: 0.8 g
fiber: 9.3 g
protein: 12.7 g
saturatedFat: 0.1 g
servingSize: -
sodium: 937.2 mg
sugar: 13.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place kidney beans in a large saucepan. Cover with water and soak for 8 hours, or overnight.

  2. Drain water from kidney beans. Pour in fresh water to cover by 1-inch, add 1 teaspoon salt.

  3. Cook beans over low heat for 2 hours. Remove from heat, drain excess water from pan until it just covers beans.

  4. Stir in tomato paste, brown sugar, vinegar, cornmeal, remaining 1 teaspoon salt, cumin, hot paprika, and ginger to beans. Mix well.

  5. Cook bean mixture over low heat for 2 hours. Stir to loosen any beans on the bottom of the pan. Continue to cook over low heat until bean mixture has reduced and thickened, about 2 hours more.

Recipe Yield

10 servings

Recipe Note

Why buy baked beans when they are so easy to make yourself. Vegetarian baked beans with a tangy tomato sauce are a British staple. Can be served hot or cold.

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