WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Sunday, June 23, 2013

Baked Beans(tomato- free, corn-free, soy-free, vegan)

(VEGAN- if you omit the honey)

Some foods just are going to be a challenge to replace, baked beans being one of them. No tomatoes, no prepared mustard, only Braggs Apple cider vinegar and no pork - somehow though these came together just delicious! I do miss a bit of bacon, but I have to say, using fresh ground mustard seeds and Abby's No-Tomato ketchup(roasted red pepper base) really elevated these and made them a little more grown up. Still plenty sweet though! :-) If you can have bacon throw some in, it will only make them even better!

1 pound dry navy beans
2 quarts water(Crystal Geyser's works for many)
1 large yellow onion, diced
1 green pepper diced
3 bay leaf
1/2 teaspoon ground black pepper
1/4 cup grade B(A is fine, b is just stronger) pure maple syrup(even 100 pure can be corn contaminated-investigate what they use for defoamers)
1/2 cup light brown sugar, lightly packed(domino's)
1/2 cup No-tomato ketchup(search my blog for the recipe)
2 Tablespoons Braggs Apple cider vinegar
1 Tablespoon lemon juice
1 tablespoon blackstrap molasses(Plantation brand has worked for us)
1 tablespoon of honey
1 tablespoon grated fresh ginger(or to taste)
1/2 Tablespoon fresh ground mustard seeds(bought whole seeds at the Indie/Paki Store- cheap and so far no reactions)
1 teaspoon salt
1/2 teaspoon of ground red pepper(more if you like it sweet and spicy)

Soak beans overnight(you could used canned if you have some you are safe with). Rinse.

Put the beans in large pot with 2 quarts water, the onion, bay leaf,green pepper and ground pepper. Bring to a boil, then lower the heat and simmer for about 1 1/2 hours, or until tender. Drain the beans,but reserve the cooking liquid. Remove bay leaves and toss them away.

Preheat the oven to 275 degree.

In a small saucepan, whisk together(everything else) the maple syrup, brown sugar,no- tomato ketchup, blackstrap,mustard seed,red pepper, ginger, salt, and 1 1/2 cups of the cooking liquid. Bring to a simmer and cook over medium heat for a few minutes to make sure sugar is blended well.

Transfer the beans to a medium casserole. Pour sauce over beans a give a quick stir.(they will be soupy!) Place the lid on top(or cover tightly with tinfoil) and bake for aprox. 3-4 hours. Check occasionally; if the beans are too dry, add 1/2 cup more of the cooking liquid(or water). If you like, you can remove the lid for the last 30 minutes to thicken the sauce. For the most part the longer and slower you cook these, the better. These reheat very well.


Anonymous said...

I just found this...and since beans are a big part in our life...we cook em in bone broth...yummy I always like to do the best I can. So this may make em better.


Diane said...

Awesome idea and link! TY for sharing that! Anyway I can add flavor and nutrition is a win/win for us! :-)

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