Here’s an easy way to make baked beans. This can be made with canned beans or your own beans already cooked from dried beans. It can be made with or without added bacon, so it’s vegan without the bacon. Below is a video demonstration of making the beans. The recipe is below the video.
Easy Baked Beans
Makes 4 Main Dish or 6 Side Servings
2 (15 oz) cans great northern beans (or beans of choice), rinsed and drained
OR 3 to 3-1/2 cups cooked beans of your choice
1 (6 oz) can tomato paste
1-1/2 cups vegetable broth
1 tsp dry mustard powder (or 1 Tbsp prepared mustard)
1 Tbsp dried onion granules (or ¼ cup chopped fresh onion)
2 Tbsp molasses
¼ tsp salt
1/8 tsp paprika
½ to 1 tsp extra virgin olive oil, optional
Preheat oven to 350°F.
Place the tomato paste, broth and seasonings (not the oil) in a bowl and stir to combine well. Stir in the beans. Coat an oven-safe casserole dish with the oil, if desired. (This step is not mandatory, but helps to keep the bean mixture from sticking to the dish.) Pour the bean mixture into the prepared casserole dish.
Cover the dish and place it on the middle rack in a preheated 350F oven. Bake for about 45 minutes. Remove from the oven and check to see if the beans are too juicy for you (see note below). If so, remove the lid and allow it to bake for 15 to 20 minutes, or more, if desired, until the sauce is moderately thickened. If the amount of sauce is to your liking, leave the lid on the casserole and continue baking another 10 to 15 minutes. Remove from oven and serve.
Note: A little sauce/juice in with the beans is needed. The beans will continue to soak it up and the sauce will thicken some as it cools, so don’t bake them until the liquid is all soaked up or the beans will end up being too dry.
Suggestion: If you want the smoky, meaty flavor typical of baked beans, feel free to add some cooked chopped bacon to the mix before baking.