Healthy Plant-Based Baked Beans
Prep time
Cook time
Total time
This recipe is adapted from Healing Foods - Cooking for Celiacs, Colitis, Crohn's and IBS by Sandra Ramacher.
Author: Sandra Ramacher
Recipe type: Side
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups dried navy beans, soaked in water overnight (see Bean Note below)
- 2 tablespoons olive oil
- 2 cups chopped onion
- 1 garlic clove, minced
- 2 ¾ cups tomato puree (a little less than a 28-ounce can)
- ½ cup honey (see Vegan Note below)
- 2 tablespoons apple cider vinegar
- 3 bay leaves
- ½ teaspoon ground cumin
- ½ teaspoon ground turmeric
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- ¼ teaspoon fresh ground black pepper
- Sea salt, to taste (optional)
Instructions
- Drain and rinse the soaked beans under cold water.
- Cook the beans in boiling water for up to 2 hours, or until tender.
- Drain the beans and pour them into a large casserole dish with a lid (you can use foil if you don't have a lid).
- Preheat your oven to 300°F.
- Heat the oil in a small skillet over medium-low heat. Add the onions and garlic, and sauté until golden.
- Add the cooked onions and garlic, tomato puree, honey, vinegar, bay leaves, cumin, turmeric, nutmeg, cinnamon, and pepper to the beans. Stir until the ingredients are evenly distributed.
- Cover the beans and bake for 3 ½ hours, checking in often to stir. Add water at any time, if needed.
- Uncover the beans and bake for another 30 minutes.
- Taste, and if desired, add salt to taste.
- Refrigerate the beans in an airtight jar for up to one week.
Notes
Bean Note: 2 cups is roughly a 1-pound bag of dried beans. You can substitute another bean, or a combination of beans, if desired.
Vegan Note: You can substitute maple syrup or agave nectar for strict vegan needs, but please note that these are not suitable sweeteners for the SCD diet.
Onion & Garlic - If you don't tolerate these ingredients well, you can optionally omit them or substitute ½ teaspoon onion powder and ⅛ teaspoon garlic powder. The powders are often better tolerated.
Vegan Note: You can substitute maple syrup or agave nectar for strict vegan needs, but please note that these are not suitable sweeteners for the SCD diet.
Onion & Garlic - If you don't tolerate these ingredients well, you can optionally omit them or substitute ½ teaspoon onion powder and ⅛ teaspoon garlic powder. The powders are often better tolerated.
Nutrition Information
Serving size: 1/12 recipe Calories: 211 Fat: 3.1g Saturated fat: .4g Carbohydrates: 39.9g Sugar: 16.5g Sodium: 20mg Fiber: 10.1g Protein: 9g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/plant-based-baked-beans