Adapted from Happy Herbivore by Lindsay S. Nixon
I first discovered baked beans in the vegan corner of my university’s dining commons. I had never tasted anything quite like it but fell in love immediately. It wasn’t a very common thing they served so whenever they did have it I would binge on it. These baked beans are different from the ones in my university but I love the addition of the apple flavor. I could eat this anytime but I’m sure it’d make a great meal for a cold autumn or winter night.
Yields 3 servings as main course or 6 servings as side dish
- 1 small onion, diced
- ¼ cup tomato purée
- 2 tablespoons molasses
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- ½ cup unsweetened applesauce, divided
- 1 teaspoon chili powder
- 1 15-ounce can white beans, drained and rinsed
- 1 15-ounce can kidney beans, drained and rinsed
- Cayenne, to taste
- Smoked paprika, to taste
- Line a large pot with a thin layer of water and sauté the onion over high heat until it is translucent and most of the water has evaporated.
- Stir in the tomato sauce, molasses, maple syrup, Dijon and ¼ cup applesauce. Stir to combine. Then add the chili powder and beans. Stir well, cover and bring to a boil. Immediately reduce heat to low. Simmer for 10-20 minutes until warm and white beans have taken on a brown coloring.
- Add the remaining ¼ cup of applesauce and stir to combine.
- Taste and add additional maple syrup, chili powder and cayenne pepper to taste.
- Add a few dashes of smoked paprika and serve warm.
Comments: This recipe actually uses liquid smoke, which you add along with the tomato sauce, molasses, maple syrup, Dijon and applesauce but I didn’t have any. I’m not quite sure how it changes the taste either. It’s not a difficult recipe and it hardly takes any time at all; other baked bean recipes said you had to cook them for over 3 hours, something I found a bit too much. They go great with a whole wheat English muffin and/or roasted potatoes or sweet potatoes.