Vegan Baked Beans
Some form of Baked Beans are a staple food the world over. Our vegan Baked Beans bring the full nutritional powerhouse of added cabbage and mushrooms to delight your sense and feed your gut biome. The rich smoky tomato sauce and soft fiber rich beans will have you coming back for more.
Ingredients
- 1 pounddry beans (rancho gordo)
- 4 cupswater
- 1onion
- 2 cupsred cabbage (diced)
- 8 ozmushrooms (diced)
- 14 oztomatoes (diced)
- 6 oztomato paste
- ¼ cupdeglet dates
- ¼ cupmolasses
- 1 tablespoongrainy mustard
- 2 cupsvegetable broth (low sodium)
- 1 teaspoonsmoked paprika
- 1 tablespoontamari
- ½ teaspooncracked pepper
Directions
- 1
Soak beans in water overnight.
- 2
Cook the soaked beans that have been rinsed and drained in 4 cups of water until almost soft (about 30 minutes or so)
- 3
Sauté onions, cabbage and mushrooms until onions are soft.
- 4
Blend the tomatoes, tomato paste, mustard, dates, molasses and broth.
- 5
Pour the blended mixture into the beans along with the remaining ingredients in the Dutch oven and stir.
- 6
Cover and bake at 350°F for 1 -1 1/2 hours or until beans are completely soft.
- 7
If you like the sauce to be thicker, remove the lid and bake for another 30 minutes.