I adore baked beans – sweet ones – so I had to figure out a way to make them taste good without the added inflammatory and caloric additions of sweetener. These came out spectacularly savory and delicious. Organic products aid in gaining the extra flavor that the sweet usually masks. If you still want a touch of sweetness, check out the note at the bottom.
I used a 2-qt casserole and ended up with splatter in the oven. You might want to use a large dish to avoid that.
Without further ado – here’s the recipe!
SAVORY BAKED BEANS
- 4 cans mostly drained organic pinto beans
- 1 15-oz can organic tomato sauce
- 1/2 tsp hickory smoke seasoning
- 3/8 tsp organic dry mustard
- 1 tsp salt
- 2 tsp organic garlic powder
- 2 tsp organic onion powder
- 2 T. nutritional yeast flakes
- 2 c. chopped organic onion
- 3 lg organic garlic cloves, minced
- 1/4 c water, as needed (see picture at bottom for how soupy it should look before baking)
Mix all in a large covered (this can be foil) casserole dish, adding water if things look fairly dry. Bake at 375 degrees for 75-90 minutes, or until onions are soft enough for your tastes. To speed the baking process up some, you could saute the onions in the 1/4 c of water first.
Note: if you want sweet baked beans, add 1-4 T. maple syrup, or, perhaps, 1 T. molasses and 1-3 T. maple syrup.