Plant-Based Baked Beans made with Basic Healthy Ingredients

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This healthy plant-based baked beans recipe is adapted from Healing Foods: Cooking for Celiacs, Colitis, Crohn’s and IBS by Sandra Ramacher. We originally shared this recipe when her book was out about fifteen years ago, but it has since been released in a second edition. So we’re giving this post an update!

Plant-Based Baked Beans Recipe made with Basic Healthy Ingredients - SCD, Whole Food, gluten-free, grain-free, nut-free, soy-free, dairy-free - vegan option

Plant-Based Baked Beans made with Basic Healthy Ingredients

Healing Foods is based on the Specific Carbohydrate Diet (SCD), which is lactose-free, but not dairy-free. Nonetheless, Sandra provides several dairy-free options, plant-based baked beans.

But even if you don’t follow the SCD diet, you might love the simple, better-for-you ingredients in this healthy baked beans recipe. It’s free of sauces, like Worcestershire, soy, and ketchup, contains simple foods, and is sweetened solely with honey (vegan option noted). And it’s top allergen free – yes it’s even made without gluten and soy!

Plant-Based Baked Beans Recipe made with Basic Healthy Ingredients - SCD, Whole Food, gluten-free, grain-free, nut-free, soy-free, dairy-free - vegan option

Special Diet Notes: Plant-Based Baked Beans

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, plant-based, optionally vegan, and vegetarian.

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:
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
  1. Drain and rinse the soaked beans under cold water.
  2. Cook the beans in boiling water for up to 2 hours, or until tender.
  3. 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).
  4. Preheat your oven to 300°F.
  5. Heat the oil in a small skillet over medium-low heat. Add the onions and garlic, and sauté until golden.
  6. 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.
  7. Cover the beans and bake for 3 ½ hours, checking in often to stir. Add water at any time, if needed.
  8. Uncover the beans and bake for another 30 minutes.
  9. Taste, and if desired, add salt to taste.
  10. 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.
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

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About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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