If you grew up in the Midwest, you’ve had these baked beans before. The best part? They aren’t even baked. This vegetarian baked beans recipe is made entirely on the stovetop in 25 minutes (or less). It has the saem classic cookout flavor, no oven required.
VEGETARIAN BAKED BEANS
Servings: 6
INGREDIENTS
2 (15-ounce) cans pinto beans, drained and rinsed
2 tablespoons olive oil
½ yellow onion, diced
2 cloves garlic, minced
⅓ cup dark brown sugar
⅓ cup ketchup
1½ tablespoons yellow mustard
2 tablespoons tomato paste
1 teaspoon Louisiana-style hot sauce
1 tablespoon apple cider vinegar
¼ cup water
½ teaspoon kosher salt
¼ teaspoon black pepper
INSTRUCTIONS
Heat olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes, until translucent.
Add the minced garlic and cook for 30 seconds, until fragrant.
Add the brown sugar, ketchup, yellow mustard, hot sauce, salt, and pepper. Stir and cook until just combined, about 1 minute.
Stir in the tomato paste and apple cider vinegar, then add the beans and water. Stir well to combine.
Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded.
Taste and adjust salt and black pepper, as needed. Remove from heat and serve warm.
Full recipe and notes at pestoandpotatoes.com/vegetarian-baked-beans
Dining and Cooking