What’s In a Name
When I first contemplated names for my business back in 2014, Beantown Kitchen was the clear front-runner.
I’m based in Boston and Beantown is our city’s nickname. And I spend most of my working hours in the kitchen.
Additionally, I LOVE all kinds of legumes: beans, lentils and peas. Chickpeas, black beans, lentils, split peas, kidney beans, edamame. You name it? I’m a fan. So Beantown Kitchen was a natural fit and the business was born.
Why do I love beans so much? To begin with they are nutrition powerhouses. They are high in the minerals iron, zinc and choline. They’re relatively low in saturated fat, a rich source of protein and packed with dietary fiber- benefitting our overall health.
There are so many more things to love about beans. Where do I begin?
They are tasty and filling and add bulk to a dish. They turn a simple salad, soup, or a sandwich into a satisfying meal.
They are versatile and the star of a variety of world cuisines – from Mexican to Thai, from Ethiopian to Italian.
Boston’s Famous Beans
Here in Boston we’re famous for our baked beans. It is believed this economical, sweet dish, was first enjoyed by the Native Americans with maple syrup. The beans were later adapted by the colonists with molasses, sadly obtained through the exploitation of enslaved people in the Caribbean and then shipped to Boston.
Vegan Boston Baked Beans
Despite living in Beantown for decades, I’d never developed my own vegan Boston Baked Bean recipe. Until now. So glad I finally did.
They are sweet and filling. Smoky and umami rich. Warming and delicious.
These beans will be on our regular, comfort-food rotation.
Boston Vegan Baked Beans and Rice Bowl
The beans are perfect with a side of brown rice and some veggies. We enjoy ours with a sauteed garlicky kale, diced tomatoes and grilled zucchini, Serve them with a wedge of lemon and garnished with some chopped chives or scallions.
Want to try? You will find the simple-to-prepare recipe below.
Are You a Bean Fan?
You might love some of these other health-promoting bean-based recipes.
Ginger Miso Soup with Bok Choy and Tofu
If you make the dish, let me know how you enjoy the recipe. Please rate and comment.
Boston Vegan Baked Beans
For the Onions
- 1¼ cup diced onion
- 2 tbsp olive oil or water
For the Sauce
- ½ cup ketchup
- ¼ cup soy sauce
- 2 tbsp apple cider vinegar
- 1 cup vegetable broth
- 1 tsp liquid smoke
- ¼ cup molasses
- 1 tsp ground ginger
- ¼ tsp ground clove
For the Beans
- 4½ cups cooked navy beans, pinto beans or great northern beans this is equivalent to three 15 oz. cans
- Preheat the oven to 400°F.
For the Onions
- In a medium sized pan, heat the water or oil over medium high heat. Sautee the onions for 3-4 minutes until softened and beginning to brown.
For the Sauce, Beans and Onions
- In a large mixing bowl, stir all of the sauce ingredients together until well combined.
- Add the beans and onions and toss until well coated.
- Transfer to a 2 quart baking dish with lid. If you don't have a lid, cover tightly with tin foil.
- Bake for 50 minutes until bubbly and thickened.
I added mustard powder (1tsp), one red and one green pepper. Used smoked paprika instead of liquid smoke…
Seven thumbs up from my gathering! Thanks for the foundation for a great pot of beans.
Thanks so much for your feedback Tom. I’m so happy the crowd enjoyed your pot of beans. I love reading the tweaks you made to the recipe. Great ones!