Baked Beans
Baked Beans
We got lots of England love in all our family on my husband’s side, so baked beans are a staple (often with hot dogs I am sorry to say) for special breakfasts or a hearty warm snack. This is a vegetarian version sweetened with honey - my oldest son begrudgingly accepts them (they should be waaayyyy sweeter), but the other family members loved them with pulled pork. The sweetness is up to you - our vote was split on whether they were too sweet or just right (my oldest was the anomaly!). This is a great way to use left over beans. I always soak and prepare beans and often freeze them - so when I want to make recipes like this, it doesn’t feel so time intensive.
Prep Time: 30 minutes Cook time: 60 minutes
Ingredients:
1 medium onion, finely chopped
1 carrot, peeled and finely chopped
2 TBSP avocado oil
½ tsp sea salt
½ cup strained tomatoes
1 tsp oregano
1 tsp garlic powder - make sure there are no aded starches or additives
1 TBSP apple cider vinegar
1-2 TBSP honey - or to taste
4 cups cooked navy beans (we soak for 24 hours and then pressure cook)
2 - 2 ½ cups water
Directions:
Heat the avocado oil in a large sauce or dutch oven and sauté the onions and carrot with sea salt for about 8-10 minutes over low heat.
Add the tomatoes, garlic powder, oregano, apple cider vinegar and honey and sauté for 5-7 minutes. The goal here is to fry the sauce to lose the raw taste of the tomatoes - it should turn darker in color. You can add splashes of water if it is becoming to dry or starting to burn.
Add the beans and water and simmer on low covered or partially uncovered, for about 45 minutes to an hour. Check often and add water as needed.
Taste for salt and honey!