How to Make Vegetarian Baked Beans in Tomato Sauce - A Step-by-Step Guide

Nothing says comfort food quite like a warm and hearty bowl of baked beans. And if you're looking for a vegetarian twist on this classic dish, then you're in the right place. In this recipe, we'll show you how to make delicious Vegetarian Baked Beans in a rich and tangy tomato sauce that will leave you feeling satisfied and content.

These Vegetarian Baked Beans are not only easy to make, but they're also packed with savory flavors and wholesome ingredients. Whether you're a dedicated ...

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Ingredients

  • 1 (16 ounce) package dry kidney beans
  • 2 teaspoons salt, divided
  • 3 ½ (6 ounce) cans tomato paste
  • ¼ cup brown sugar
  • 2 tablespoons vinegar
  • 1 tablespoon cornmeal
  • 1 teaspoon ground cumin
  • ½ teaspoon hot paprika
  • ½ teaspoon ground ginger

Information

  • Prep Time: 10 mins
  • Cook Time: 6 hrs
  • Additional Time: 8 hrs
  • Total Time: 14 hrs 10 mins
  • Servings: 10
  • Yield: 10 servings

  • Place kidney beans in a large saucepan. Cover with water and soak for 8 hours, or overnight.
  • Drain water from kidney beans. Pour in fresh water to cover by 1-inch; add 1 teaspoon salt.
  • Cook beans over low heat for 2 hours. Remove from heat; drain excess water from pan until it just covers beans.
  • Stir in tomato paste, brown sugar, vinegar, cornmeal, remaining 1 teaspoon salt, cumin, hot paprika, and ginger to beans. Mix well.
  • Cook bean mixture over low heat for 2 hours. Stir to loosen any beans on the bottom of the pan. Continue to cook over low heat until bean mixture has reduced and thickened, about 2 hours more.
  • Nutrition

    225 cal.

    • Total Fat: 1g
    • Saturated Fat: 0g
    • Sodium: 937mg
    • Total Carbohydrate: 45g
    • Dietary Fiber: 9g
    • Total Sugars: 14g
    • Protein: 13g
    • Vitamin C: 15mg
    • Calcium: 65mg
    • Iron: 5mg
    • Potassium: 1219mg