Vegetarian Baked Beans
There is nothing like home-made baked beans. This is a meat free recipe which allows the tangy flavours of the beans to really come through.
Ingredients
Serves: 10
- 500g dry butter beans
- 6 cups (1500ml) water
- 2 tablespoons olive oil
- 2 cups diced sweet onions
- 1 clove garlic, crushed
- 1 litre pasta sauce
- 1/4 cup (50g) firmly packed brown sugar
- 1/4 cup (60ml) molasses (or golden syrup)
- 2 tablespoons cider vinegar (or malt vinegar)
- 3 bay leaves
- 1 teaspoon dry mustard
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
Directions
Preparation:15min ›
Cook:5hours ›
Ready in:5hours15min
- Place beans and water in a large saucepan and bring to a boil. Reduce heat to medium and continue cooking 1 hour stirring occasionally until beans are tender. Drain and transfer to a large casserole dish.
- Preheat oven to 150 degrees C.
- Heat the olive oil in a frypan over medium heat. Stir in the onions and cook until tender. Mix in garlic and cook until golden brown.
- Mix onions and garlic into casserole dish with the beans. Stir in the pasta sauce. Mix in brown sugar, molasses, vinegar, bay leaves, mustard, pepper, nutmeg and cinnamon.
- Cover and bake 3 1/2 hours in the preheated oven stirring frequently and adding water if necessary. Remove cover and continue baking 30 minutes.
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Reviews and Ratings
Global Ratings:
(41)
Reviews in English (30)
This was easy to make, even though it took a while! I took a short cut and cooked this on the stove, as I always have when making baked beans. I love this vegetarian version! - 19 May 2013
I loved the taste of these!! I soaked the beans in water over night and the next day I threw all the ingredients into a slow cooker and let it go all day long. It turned out awesome! I will definitely make these again. - 26 Nov 2006 (Review from Allrecipes USA and Canada)
I like it that there is no cured meat in this bean dish, and I thought it was okay. I wasn't sure about the cinnamon flavor with the beans and tomato sauce. I think I will try it again without it next time. Thanks for posting this recipe. - 23 Aug 2005 (Review from Allrecipes USA and Canada)
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