Easy Baked Beans Recipe | Vegetarian Times Skip to main content

Easy Baked Beans

Baked beans were meant to be doctored up to suit a cook’s taste, so feel free to make these with more or less sugar, a spicier salsa or mustard, and add-ins such as soy sausage or soy hot dogs.

Ingredients: 

Ingredients: 

Ingredient Line: 
1½ cups dried red kidney beans
Ingredient Line: 
2 medium onions, thinly sliced (3 cups)
Ingredient Line: 
1 8-oz. jar medium salsa
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⅓ cup dark brown sugar
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3 Tbs. yellow mustard

Instructions: 

1. Soak beans in 6 cups water overnight. Drain; reserve soaking liquid.
2. Coat Dutch oven with cooking spray, and heat over low heat. Add onions, cover, and cook 15 minutes, or until browned. Stir in 1 cup soaking liquid. Simmer 5 minutes, scraping up onion bits stuck to pot.
3. Stir in remaining ingredients and 5 cups water. Cover, and cook 1½ hours. Uncover; simmer 1 hour more, or until sauce has thickened.

Nutrition Information: 

Calories: 
166
Protein: 
8 g
Total Fat: 
0.5 g
Saturated Fat: 
0 g
Carbohydrates: 
g
Cholesterol: 
mg
Sodium: 
566 mg
Fiber: 
9 g
Sugar: 
12 g
Yield: 
Serves 8

Comments on this Recipe

I already had precooked my kidney beans. So after adding all the ingredients I only cooked it for about 45 minutes or so (I was hungry) and decreased the water to about 2.5 cups total. I also added soy chorizo for a spicy-sweet taste. Yum!!

This is fact not fiction and it always surprises me to see anyone recommend eating the liquid used to soak or cook beans. Unless you want to eat the part of the bean that causes the most gas throw out all water associated with soaking or cooking beans. The same with can beans. NEVER eat the liquid as it causes the most gastric discomfort.