Savory Baked Beans (with sweet option in notes)

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 extraSavory Baked Beans 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.  You can also use some applesauce along with the maple syrup to sweeten it more healthfully.  You can’t even tell after it is baked!  It got the thumbs-up from my fussiest eater.Savory Baked Beans uncooked

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Sweet and Savory Walnut-Olive Spread

The weather suddenly decided it’s summer ~ and it’s too hot to cook.  (Hey, going from chilly to very warm in a short time makes me whine about cooking!)  I thought maybe cold sandwiches would work for a change from salads of varying types.  I didn’t want anything typical, boring, or mundane, though, since my crew isn’t marvelously thrilled by sandwiches to begin with ~ except my son-in-law, bless his easy-to-cook-for heart!

Considering the fact that many vegan-spread recipes I already had on hand contained beans and/or bread crumbs (which I needed to avoid this time for allergy-sake), I went searching.  I started looking online (what a marvelous resource!) and found this recipe.  But I didn’t have any limes or fresh parsley.  Rats.  (I did have lemons…does that count?)  I decided to make it anyway and use the lemons to replace the lime juice.  They’re similar, right?

Well…it was kinda plain, even with the lemon juice.  I didn’t want to throw it out ~ and serving it “as is” was tantamount to doing the same thing ~ just a few days later when nobody touches as leftovers.  I started throwing things in that might “fix” it.  Some of them might seem a bit unorthodox, but what emerged was pretty tasty!

This is a thick spread.  It would work well on celery, crackers, or bread ~ or in a lettuce wrap!  My favorite way was on celery.

Stay tuned…there will be 2 more sandwich spreads coming in the next couple of days!

Sweet and Savory Walnut-Olive Spread

  • 1 c. walnuts, soaked 2-4 hours (if for only 2 hours, change the water once or twice to speed the process up a bit)
  • 2/3 c. pitted black olives
  • 1 carrot, finely grated
  • 2 T. minced sweet onion
  • 1 T. dried cranberries
  • 2 T. nutritional yeast
  • 2 T. almond butter
  • 1/4 tsp. dillweed
  • 1 T. fresh lemon juice
  • 1 tsp. maple syrup (opt., but it really gives a deep note of flavor)

Place all ingredients in a food processor and process until everything is well combined.  Scrape the sides often to keep things moving, as it’s very thick.  Don’t process so long that the walnuts become walnut butter, but long enough to make the cranberries turn into little pieces or flecks.