Vegetarian Baked Beans

My grandma makes the tastiest baked beans… with bacon.

I think I make the tastiest baked beans and you won’t miss the bacon.

So easy to make. It’s ridiculous.

What you’ll need:

• 1 lb dry small white or black or pinto beans, soaked overnight and cooked thoroughly
• 3/4 cup (no salt added) ketchup
• 6 TBSP black strap molasses
• 1/2 large sweet vidalia onion, diced finely
• 2 TBSP organic palm shortening or cooking fat of choice
• 1 TBSP extra virgin olive oil
• 1 teaspoon yellow mustard
• 2 TBSP apple cider vinegar 
• Pink Himalayan salt to taste
• Black pepper to taste
• Casserole dish
• Frying pan

What you’ll do:

1. Preheat oven to 350 degrees F

2. In a nonstick frying pan, add palm shortening (or oil of choice) and heat on low. Add in diced onions and cook until soft.

3. In a large mixing bowl, add cooked beans and toss with onions and palm shortening.

4. Add in ketchup, yellow mustard, apple cider vinegar, black strap molasses, pink Himalayan salt, and black pepper; stir together well.

5. Coat casserole dish with olive oil; add in bean mixture; spread evenly with spoon.

6. Bake on 350 degrees F for 50-60 minutes or until browned and slightly crisped on top.

You can use canned beans if you prefer—about 3 average cans or so. I was in an ambitious mood when I started with dry beans. In hindsight I probably would have gone the canned route to save time and work.

Our well (water cooler) has run dry, need to go pick up refills. I have been putting off errands all week and now I have twice as many stops. Always fun! And why does it feel like Friday? It’s only Thursday. Then again, I have to keep reminding myself that it’s no longer February!

Tagged as: baked beans, beans, gluten-free, legumes, recipes, vegetarian, vegetarian baked beans