Vegetarian Chipotle Baked Bean Recipe

Chipotle peppers are the secret ingredient in our baked bean recipe. We put the leftover peppers in a jar and refrigerate (we also use them in our Pea Soup recipe).

I never did like the meat in conventional baked beans, even when I ate meat. However, the flavour pork adds needs to be replaced. In our house, we do that with canned chipotle peppers and smoked paprika.

Chipotles are smoked jalapeños, so you get a smoky flavour from a plant based source. Be warned though - along with the smoky you also get the fiery heat. Cut back on the peppers if you prefer a milder dish. 

This vegetarian baked bean recipe uses Navy (Pea) Beans, the variety with the most fibre, which your colon will love (the colon requires about 25 to 35 grams of fiber per day to be healthy). It's hearty and healthy food. And they taste great.

Canned beans are convenient but often high in added sugars, fat, salt, additives, and BPA contaminants from the plastic-lined cans. Your healthiest option is to make them from scratch so you can control the ingredients, make a baked bean to your personal taste, and save money.

Vegetarian Chipotle Baked Beans

• 2 cups (454 g) Navy (Pea) Beans
• 5 cups (1.18 L) cold water
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1½ tsp. (7 ml) salt
• 2 tsp. (10 ml) cider vinegar
• 1 tbsp. (15 ml) Bragg Seasoning (or use soy sauce)
• 1 tbsp. (15 ml) brown sugar
• 1 tbsp. (15ml) prepared mustard
• ¼ cup (60 ml) molasses
• 1 can (398 ml) tomato sauce
• 3 medium to large chipotle peppers, cut into small pieces (you can also add a bit of the sauce)
• 1/2 tsp (2.5 ml) smoked paprika  
• Pinch black pepper

Sort and rinse beans. SOAK BEANS OVERNIGHT in cold water. Drain. 

Add 5 cups cold water, cover, heat to boiling, then simmer until nearly tender. Drain and save the liquid (we use it to make a delicious vegetarian gravy).

Brown onion and garlic in oil, then place on bottom of casserole dish. 

Add remaining ingredients in with the beans, stirring gently to combine, then pour entire mixture into casserole dish. I prepare the chipotles by putting them into a small bowl and cutting them with a pair of kitchen scissors.

Add enough water to cover mixture. Cover with lid and bake in oven at 350°F for an hour, or until beans are tender.

When beans are tender, remove 1 cup of beans, mash, then stir back into pot carefully. Cover and bake another 30 minutes. Add water as needed to keep beans covered. 

Ten minutes before serving, remove cover to darken up the beans. Season to taste. 

What we don't eat immediately, we put in 500 ml canning jars and put in the freezer for a quick, easy addition to meals later. We often have them on a bed of rice with steamed carrots on the side.