Vegetarian Baked Beans
The Oregonian
Published July 6, 2010
Makes about 8 cups of beans (8 to 10 servings)
Ingredients
•1 pound Great Northern beans (2 cups)
•2 cups chopped onion
•1 tablespoon chopped garlic
•5 cups cold water
•1 teaspoon smoked Spanish paprika (pimentón de la Vera)
•1 teaspoon paprika
•1/2 teaspoon dried thyme
•1 1/2 teaspoons salt, plus more to taste
•1 bay leaf
•1 15-ounce can no-salt-added tomato purée
•3 tablespoons molasses
•1/4 teaspoon freshly ground black pepper
•2 tablespoon red wine vinegar
Instructions
Pick over the beans and soak them overnight in cold water to cover by several inches. Drain and rinse well. OR pick over the beans and put into a pan, bring to a boil, and let sit for 1 hour.
In a large Dutch oven or oven-safe pot, add the onions and the garlic and cook for 30 seconds. Add the beans, water, smoked paprika, paprika, thyme, salt and bay leaf and bring to a boil. Reduce heat to a gentle simmer, cover, and cook until the beans are just tender, 45 minutes to 1 hour.
Preheat oven to 350 degrees. Add the tomato purée, molasses, and pepper and return to a simmer. Transfer the pot to the oven and bake uncovered, stirring occasionally, until the beans are very tender and the sauce has thickened to the consistency of ketchup, about 1 hour and 15 minutes. Stir in the vinegar, remove the bay leaf, season to taste with salt and serve.
Published July 6, 2010
Makes about 8 cups of beans (8 to 10 servings)
Ingredients
•1 pound Great Northern beans (2 cups)
•2 cups chopped onion
•1 tablespoon chopped garlic
•5 cups cold water
•1 teaspoon smoked Spanish paprika (pimentón de la Vera)
•1 teaspoon paprika
•1/2 teaspoon dried thyme
•1 1/2 teaspoons salt, plus more to taste
•1 bay leaf
•1 15-ounce can no-salt-added tomato purée
•3 tablespoons molasses
•1/4 teaspoon freshly ground black pepper
•2 tablespoon red wine vinegar
Instructions
Pick over the beans and soak them overnight in cold water to cover by several inches. Drain and rinse well. OR pick over the beans and put into a pan, bring to a boil, and let sit for 1 hour.
In a large Dutch oven or oven-safe pot, add the onions and the garlic and cook for 30 seconds. Add the beans, water, smoked paprika, paprika, thyme, salt and bay leaf and bring to a boil. Reduce heat to a gentle simmer, cover, and cook until the beans are just tender, 45 minutes to 1 hour.
Preheat oven to 350 degrees. Add the tomato purée, molasses, and pepper and return to a simmer. Transfer the pot to the oven and bake uncovered, stirring occasionally, until the beans are very tender and the sauce has thickened to the consistency of ketchup, about 1 hour and 15 minutes. Stir in the vinegar, remove the bay leaf, season to taste with salt and serve.
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