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My Super Baked Beans

My Super Baked Beans recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 302.9
Dietary: Gluten-free, Vegan, Vegetarian
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
  • 1 pound White pea beans
  • 1 Onion, chopped finely
  • 1 1/2 teaspoon Salt
  • 2 teaspoon Cider vinegar
  • 1/2 teaspoon Mustard powder
  • 1/4 cup Molasses
  • 1 tablespoon Brown sugar
  • 1/2 cup Ketchup
  • 1 Pepper
  • 1 Stock
Directions
  1. 1
    Sort through the white pea beans, remove any debris, and rinse them thoroughly under cold water.
  2. 2
    Place the beans in a large bowl, cover with plenty of cold water, and soak overnight (or for at least 8 hours).
  3. 3
    Drain the soaking water and transfer the beans to a large pot. Cover with fresh water and bring to a boil.
  4. 4
    Reduce heat and simmer the beans for 30 minutes to partially cook them.
  5. 5
    Drain the beans, reserving the cooking liquid (stock) for later use.
  6. 6
    Preheat your oven to 450F (230C).
  7. 7
    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.
  8. 8
    Heat the reserved stock until hot, then pour enough over the bean mixture to just cover the beans. Stir well to combine.
  9. 9
    Bake uncovered in the oven for 4 hours.
  10. 10
    Remove the dish from the oven. Take out about 1 cup of beans and mash them thoroughly with a fork or potato masher.
  11. 11
    Return the mashed beans to the casserole and stir gently to thicken the sauce.
  12. 12
    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.

Keywords: baked beans, white pea beans, slow cooked, vegan, molasses, ketchup sauce, comfort food, plant based, homemade, savory sweet, bean casserole, bbq side, tangy, hearty, meal prep
Read it online: https://www.chefs-mate.com/recipe/my-super-baked-beans/