These homemade baked beans offer a comforting, hearty experience perfect for casual gatherings or lazy weekend lunches. Unlike standard red kidney bean recipes, this version uses white pea beans for a slightly creamier texture that soaks up the savory-sweet sauce beautifully. The blend of molasses, ketchup, cider vinegar, and mustard powder creates a complex flavor profile that is both tangy and deeply savory. Slow baking allows the flavors to meld, resulting in a thick, glossy dish with tender beans. It pairs wonderfully with grilled meats, cornbread, or a simple green salad. This recipe is entirely plant-based, making it an excellent vegan main or side dish that delivers maximum flavor without the fuss.
My Super Baked Beans
Description
These homemade baked beans offer a comforting, hearty experience perfect for casual gatherings or lazy weekend lunches. Unlike standard red kidney bean recipes, this version uses white pea beans for a slightly creamier texture that soaks up the savory-sweet sauce beautifully. The blend of molasses, ketchup, cider vinegar, and mustard powder creates a complex flavor profile that is both tangy and deeply savory. Slow baking allows the flavors to meld, resulting in a thick, glossy dish with tender beans. It pairs wonderfully with grilled meats, cornbread, or a simple green salad. This recipe is entirely plant-based, making it an excellent vegan main or side dish that delivers maximum flavor without the fuss.Ingredients
Directions
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Sort through the white pea beans, remove any debris, and rinse them thoroughly under cold water.
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Place the beans in a large bowl, cover with plenty of cold water, and soak overnight (or for at least 8 hours).
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Drain the soaking water and transfer the beans to a large pot. Cover with fresh water and bring to a boil.
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Reduce heat and simmer the beans for 30 minutes to partially cook them.
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Drain the beans, reserving the cooking liquid (stock) for later use.
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Preheat your oven to 450F (230C).
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In a baking dish or bean crock, combine the partially cooked beans, chopped onion, salt, cider vinegar, mustard powder, molasses, brown sugar, ketchup, and pepper.
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Heat the reserved stock until hot, then pour enough over the bean mixture to just cover the beans. Stir well to combine.
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Bake uncovered in the oven for 4 hours.
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Remove the dish from the oven. Take out about 1 cup of beans and mash them thoroughly with a fork or potato masher.
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Return the mashed beans to the casserole and stir gently to thicken the sauce.
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Return the dish to the oven and continue baking for an additional 3 hours, or until the beans are tender and the sauce is thick and glossy.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 302.9kcal
- % Daily Value *
- Total Fat 1.2g2%
- Saturated Fat 0.3g2%
- Cholesterol 0.0mg0%
- Sodium 7820.0mg326%
- Total Carbohydrate 73.2g25%
- Dietary Fiber 6.8g28%
- Sugars 24.5g
- Protein 6.8g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
