IMADE VEGETARIAN BAKED BEANS WITH MARTHA STEWART, my ex-boss, on her television show in 2011, one of the more out-of-body experiences of the relatively quiet current life I began when I dropped out of the corporate world in 2007. After that show, a lot of people wrote in to ask for the recipe, and the source of the heirloom beans I use. Their wish was my command (although it had to wait till I made another batch so I could take some photos first); my answers became this blog post.
The way I cook is all about big potsful of things, and freezing or canning for later: cook once, eat multiple times. For the price of 1 pound of dry beans and a few simple ingredients, the yield is enough for six or eight portions, most of which are frozen in small containers for later use.
This easy recipe takes very little active prep, but lots of waiting on each end for soaking and then baking. We gardeners are patient types, no?
vegetarian baked beans
- ingredients:
1 pound dry beans (I like a Cranberry type, but a creamier-textured Navy-style small white bean is the traditional choice and cooks faster; in this batch I used ‘Yellow Eye’) - 2 quartered medium onions
- 1/4 cup+ molasses (I use Wholesome Sweeteners organic style, very rich)
- 1/4 cup+ maple syrup — I like Dark Amber for robust flavor
- 4 Tbsp. grainy mustard
- 4-6 Italian-style paste tomatoes, roughly cut up—alternatively use other tomatoes, canned tomatoes, or even some red sauce
- boiling water, enough to cover an inch or so above solids in pot
- small amount of olive oil
Steps:
Soak the beans overnight; discard the water. Add fresh water and simmer beans briefly (maybe 30 minutes) to just barely tender while preheating oven to 350ish. The “right” temperature really varies with the size of pot you are using; you want the beans to bubble in the oven.
Put water on to boil.
Coat an oven-proof covered pot, such as a Dutch oven or large Pyrex casserole or ceramic bean pot, with a splash of olive oil. Lay the quartered onions in the bottom. (Note on selecting a pot: There must be enough headroom to put in all ingredients above, plus at least 1 inch of boiling water, plus clearance to prevent overflows.)
Drain beans; dress them with the other ingredients above (sweeteners and mustard and tomatoes). Pour over the onions.
Pour boiling water over the mixture until it’s an inch or so above the solids.
Cover and bake until done, between two hours and forever. Many recipes say to leave baked beans uncovered while cooking; doing so, with certain large beans, I have had it take six hours or more. I cover the casserole, and periodically check to see if water is receding. If so, I taste a bean; if not nearly ready, I add more boiling water, often a couple of times.
Once the beans reach an almost-ready tenderness, uncover and turn up heat to 375F the last hour (give or take) to reduce the liquid to a thick, dark brown syrup, turning the ingredients a couple of times to mix everything up.
If the flavor isn’t sweet enough, or tomato-ey enough, or wants salt, add it during this last phase. Or balance the maple-to-molasses ratio to suit your taste. This is a flexible process, not delicate chemistry. You can even make the beans soupier, with more sauce than I like, by not cooking down so long.
Again: The freshness of the beans you start with, how well you soak/cook them first, and the vessel you cook in really make the timing and temperature combination vary. Experiment.
baked-bean tips and tricks
- Don’t want to pre-cook the beans? Soak them for 24 hours, changing water several times, and plan to bake them longer, perhaps all day.
- No good tomatoes in winter? I avoid needing to use canned by freezing a few bags of whole paste types at harvest time (above) for just this kind of recipe.
- Like them spicy? Add a few dashes of hot sauce to the dressing.
- Like them with meat? Instead of some or all of the onion, place chunks of thick-cut bacon in the bottom of the pan.
- Want more? Double the recipe, and use a larger pot.
- Like leftovers? I portion the baked beans out, then freeze for later meals.
what beans to use
want to grow your own?
GROW A variety of bean adapted to shelling, and let the pods dry on the plant. If rain is forecast late in the growing cycle, pull whole plants, roots and all, and dry them indoors, such as hanging on a line in the garage.
- Growing dry beans, with organic bean farmer Theresa Podoll
more:
- Rancho Gordo heirloom beans (sold by the pound, dried, for culinary use)
Categoriesentrees Featured side dishes vegetables
FAQs
Maple syrup, molasses, ketchup, vinegar, mustard—basically throw every sweet, salty, tangy condiment you've got at those canned baked beans and you know they're going to taste delicious. Upgrade #4: Heat. Despite our nostalgic camping trip experiences, baked beans are best warmed through.
How to fancy up canned beans? ›
You can add crushed whole seeds (coriander, cumin, fennel, mustard, etc.), woodsy herbs (thyme, oregano, rosemary, sage), red pepper flakes, crushed garlic cloves, and of course salt and pepper.
How do you cook fresh heirloom beans? ›
Preparing heirloom beans couldn't be simpler. Because they're so fresh, there's no need to soak them, so you can skip straight to cooking them. All you need to do is place them in a pan, with enough water or broth to cover them, bring to the boil for 5 to 10 minutes, then simmer until tender.
What can I add to baked beans to make them taste better? ›
Change it up!
- Add a variety of beans! Swap one of the cans of baked beans for a can of (drained) kidney beans or navy beans. ...
- Add peppers! Add some diced green pepper or red bell pepper for a little more color and flavor.
- Turn up the heat! Add a pinch of cayenne pepper and some crushed red pepper for a little kick!
Firstly, lets kick off with how to upgrade your current beans on toast game. One idea is to add marmite (trust me, it's lovely if you like marmite). You can also spice up you're your baked beans by adding a teaspoon of your favourite spice, for example smoked paprika, cumin or chilli powder if your feeling adventurous.
How to make canned beans taste like restaurant? ›
I like to sprinkle in some taco seasoning, but you could add whatever spices you like — garlic powder, cumin, and chili powder are all good calls. Then, you mash the beans up directly in the pan and add just a little bit of vinegar at the end to really make the beans sing.
How do you make beans taste meaty? ›
Traditional seasoning meats such as salt pork, bacon, and ham are what provide that savory, meaty flavor in a pot of simmering beans.
How do you prepare beans from a can? ›
Canned beans are technically already cooked, but you may choose to warm them up for hot dishes or just as a standalone side.
- Drain the beans. ...
- Heat oil in a saucepan. ...
- Add beans to saucepan and simmer. ...
- Season to taste. ...
- Remove from heat.
Soak: in plenty of cold water. Beans will absorb many times their weight in water so aim for more than less. 5+ cups of water for 1 lb of beans is about right. Soak for at least 4 hours but I recommend overnight up to 12 hours.
Do heirloom beans taste better? ›
Heirloom varieties tend to have deeper, more complex flavors. Their bite and texture feels more satisfying. They come in all shapes and sizes and gorgeous hues that make each taste feel somehow more special. They're also likely fresher and cook faster.
Heirloom Beans are Fresher
Beans on the shelf at your local market can be as old as 10 years, and are often at least 5 years old. Fresher beans means their cooking time is less and the cooked beans are more nutritious.
What happens if you don't rinse beans before cooking? ›
Canned beans are packed in a solution of water, salt, and starch. That solution can leave a glossy film on the beans, interfering with not only mouthfeel (slimy beans are a little off-putting), but also the ability of the beans to cling to other ingredients in the dish and absorb those flavors.
How can I make cheap baked beans taste better? ›
A few ideas:
- Rinse the beans.
- Spice (cumin, paprika, chili powder, garlic powder, onion powder) and warm them up.
- Mix with other ingredients (add vegetables, cooked rice, pasta, or use them as a filling for wraps or tacos)
- Mix with your own sauce (onion+bell pepper+carrot+canned tomatoes)
Onion: a diced onion adds savory spice to the baked bean mixture. Brown sugar: brown sugar adds sweetness and depth of flavor thanks to the molasses inside. Steak sauce and yellow mustard: steak sauce and mustard add savory flavor and tang to balance out the sweetness of the pineapple and brown sugar.
What can I add to baked beans to prevent gas? ›
The one tried and true method she taught me to reduce the gassy effect of beans, is this: add a tiny amount of baking soda to the pot half an hour or so before you're ready to serve them to “release” the gasses from them. Be set to stir down the violent reaction. This works no matter how you've seasoned them.
Can I eat Bush's baked beans right out of the can? ›
Canned foods are cooked as part of processing. They may taste better heated or otherwise prepared, but they are perfectly safe straight from the can.
What to pair with Bush's baked beans? ›
Here are some side dishes that pair well with baked beans and sausages:
- Grilled or roasted vegetables (e.g. corn, zucchini, bell peppers)
- Coleslaw or potato salad.
- Cornbread or garlic bread.
- Grilled or roasted potatoes.
- Baked macaroni and cheese.
- Green salad with a tangy dressing.
- Grilled or steamed corn on the cob.
But the saponins in beans are harmless, so while that foam might be a bit shocking when you spot it, just keep rinsing until it is all gone and carry on with your recipe. It's all natural. Ready for an easy dinner that starts with a can of beans?
