Are you craving a comforting, flavorful, and satisfying meal that's also good for you? Look no further! These vegetarian baked beans are the perfect answer. This easy recipe delivers a delicious, homemade taste without the fuss, making it ideal for a quick weeknight dinner or a delightful weekend addition to your meal plan. Forget those canned versions – let's dive into creating a truly healthy and flavorful dish from scratch! This recipe is packed with protein and fiber, making it a perfect addition to any healthy meal plan.
Ingredients:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for a little heat)
- 1 (28-ounce) can crushed tomatoes
- 2 cups vegetable broth
- 1 cup brown sugar
- 1/2 cup molasses
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can pinto beans, rinsed and drained
- Salt and black pepper to taste
Instructions:
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Sauté the vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir in the garlic, thyme, smoked paprika, and cayenne pepper (if using) and cook for another minute until fragrant.
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Combine the ingredients: Add the crushed tomatoes, vegetable broth, brown sugar, molasses, apple cider vinegar, and Dijon mustard to the pot. Stir well to combine.
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Simmer the beans: Add the kidney beans, black beans, and pinto beans to the pot. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, or up to 2 hours for a richer flavor. The longer they simmer, the more the flavors meld together.
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Season and serve: Season the baked beans with salt and pepper to taste. Serve warm, perhaps with crusty bread for dipping. This recipe makes for excellent leftovers, too! The flavor actually improves after a day or two in the refrigerator.
Tips for the Best Vegetarian Baked Beans:
- Don't be afraid to experiment with spices: Feel free to adjust the spices to your liking. A dash of Worcestershire sauce or a pinch of cumin can add depth of flavor.
- For a thicker consistency: If you prefer your baked beans a bit thicker, you can simmer them uncovered for the last 15-20 minutes of cooking.
- Add some smoky flavor: A few drops of liquid smoke can enhance the smoky notes of the paprika.
Variations:
- Spicy Baked Beans: Increase the cayenne pepper or add a chopped jalapeño pepper for extra heat.
- Sweet and Savory Baked Beans: Reduce the brown sugar slightly and add a tablespoon of maple syrup for a balanced sweet and savory profile.
- Hearty Baked Beans: Add other vegetables like bell peppers, corn, or zucchini for extra texture and nutrients.
Nutritional Information (per serving, approximate):
- Calories: Approximately 250-300
- Protein: Approximately 10-12 grams
- Fiber: Approximately 10-12 grams
This recipe for vegetarian baked beans provides a delicious and healthy meal option, perfect for busy weeknights or relaxed weekends. The ease of preparation, combined with the rich and satisfying flavors, makes it a staple recipe for both beginners and experienced cooks alike. Enjoy!