Maple Baked Beans {Vegan}
If you’ve ever looked at my recipe page, you’ll notice that I eat a lot of beans. Back in my vegan days, I actually relied on them as a source of protein. Long before I was making black bean burgers and lentil loaf, my favorite bean dish was my mom’s baked beans. Truthfully, that was probably the only form of beans I ate until I was 15.
Anyway, my mom makes her signature baked beans every year for our Fourth of July celebration (accompanied by the usual hamburgers and watermelon, of course). Their maple-brown sugar flavor always brings me back for seconds. And sometimes thirds.
Now that summer is in full swing, I’ve been craving those baked beans, so I made a lower-sugar version to tide me over until July 4th
Maple Baked Beans {Vegan}
Serves 4
Ingredients
- olive oil cooking spray
- 1 small Vidalia onion, diced
- 1-15 oz can white beans, drained and rinsed*
- 1-8 oz can tomato sauce
- 1 teaspoon whole grain mustard
- 1 teaspoon Dijon mustard
- 2 tablespoons pure maple syrup
- 1 teaspoon Liquid Smoke
Method
1. Pre-heat oven to 325 degrees F.
2. Coat a large skillet liberally with non-stick cooking spray. Place over medium heat and add onion. Allow to cook for 3-5 minutes, stirring occasionally.
3. Once onion is cooked, add beans. Stir and allow to cook for 1 minutes more before adding tomato sauce, mustards, syrup, and Liquid Smoke. Stir well.
4. Transfer the bean mixture to a lightly greased casserole. Bake for 45 minutes.
5. Allow beans to cool for a few minutes after removing them from the oven. Serve.
Note
*I used great northern beans, but cannellini or navy beans would work just fine too.
Nutrition per 1/4th recipe (~2/3 cup): 150 Calories, 1.1g fat, 0g saturated fat, 0mg cholesterol, 508mg sodium, 28.5g carbohydrate, 6.5g fiber, 9.4g sugars, 7.1g protein
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