There are few dishes that can be made that are as easy, delicious, nutritious, and frugal as baked beans. And with evenings getting cooler, they are the perfect comfort food.
Linda and I recently had a beautiful afternoon cooking together and adapted a recipe we found here to make a nice spicy, tomatoey baked bean.
In order to make them vegetarian we replaced the bacon with extra smokey chipotle peppers, and the chicken broth with veggie broth.
1 chipotle pepper roughly chopped, more to taste
2 tablespoons extra virgin olive oil
1 large yellow onion, chopped
1 can tomato paste
1/2 cup light brown sugar
2 tablespoons molasses
1 teaspoon dry mustard
1 tablespoon vinegar
6 cups cooked white beans, or 3 (15-ounce) cans white beans rinsed and drained
1 cup veggie stock
Salt and pepper to taste
Preheat oven to 325°F.
Cook onions in oil until translucent and soft, 5 to 7 minutes. Stir in tomato paste, sugar, molasses, chipotle pepper, mustard and vinegar until well combined and cook for 1 minute. Add beans, broth, salt and pepper and stir gently to combine.
Cover tightly with a lid or foil and bake for 1 hour. Remove lid, add more broth if needed to moisten beans and continue to bake, uncovered, until top is browned and bubbly, about 30 minutes more.
Beans are good for you and your food budget. High fibre, low on the food chain. Eat with a slice of bread or other grain for full protein benefit.