Vegan Boston Baked Beans

There are so many reasons to love these beans. To begin with, beans are nutritional super heroes,. They are high in antioxidants, vitamins and 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.

These Vegan Boston Baked Beans are sweet and sour with a touch of smokiness. They’ve got a savory depth of flavor thanks to umami rich tomato paste.

In addition, the production of meat and dairy requires significant amounts of land, water, and energy, contributing to greenhouse gas emissions and other environmental problems. Beans can be a fantastic ingredient for replacing meat and dairy. Yes, dairy…try my Chocolate Mousse made with silken tofu and you’ll know what I mean.

By eating plant-based dishes made with beans rather than beef, lamb, pork, chicken and dairy, we can feel great knowing that we’re choosing more planet-friendly foods.

One of the single most impactful actions we as individuals can take for the health of the planet is to eat plant-based dishes. 

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.

 

Bean Love

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. There’s nothing old and stodgy about this recipe – it’s sweet and smoky, sour and savory, not to mention downright crave-worthy.

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.

 

Good ‘ol Beans on Toast

Serve the beans on their own, over rice, on a salad, or on sourdough bread that’s been toasted or brushed with olive oil and grilled. Sprinkle the top with some micro greens if you feel like getting fancy and want to add a pop of green to the earthy tones of the beans and toast.

 

 

Want to try them? 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.

Red Lentil and Spinach Dahl

Ginger Miso Soup with Bok Choy and Tofu

Chunky Veggie Bean Chili

 

If you make the dish, let me know how you enjoy the recipe. Please rate and comment.

Thank you!!

Diana

 

 

Beantown Baked Beans

Not long after adopting a plant-based diet, I started this blog to share my enthusiasm for this new cuisine I was exploring. After contemplating a few options, I landed on a name for my fledgling business. Seeing as “Beantown” is my hometown of Boston’s nickname and, well, there’s the double entendre with one of my favorite plant-based foods, the name Beantown Kitchen seemed like a natural fit. Fast forward 10 years, and I’m making another nod to the town I love. Boston Baked Beans is a local dish, perhaps considered rather unexciting by some, that’s traditionally made with bacon, beans, and molasses. Here, I’ve given the dish a makeover Beantown Kitchen–style by playing with the spices and swapping bacon for liquid smoke. There’s nothing old and stodgy about this recipe – it’s sweet and smoky, sour and savory, not to mention downright crave-worthy.
5 from 1 vote
Cook Time 45 minutes
Course Main Course
Cuisine American
Servings 3 cups

Ingredients
  

  • 1 tablespoon olive oil
  • cup finely diced onion
  • cup water
  • cup ketchup
  • 3 tablespoons soy sauce or tamari
  • 4 teaspoons apple cider vinegar
  • 1 teaspoon liquid smoke
  • 2 tablespoons molasses
  • ¼ teaspoon ground ginger
  • Pinch of ground cloves
  • 2 15- ounce cans great northern navy, or pinto beans (or a combination) drained and rinsed (3 cups)

Instructions
 

  • Preheat the oven to 400°F.
  • Heat the oil in a medium pot over medium-high heat. Cook the onions for 3-4 minutes or until softened and beginning to brown. Remove from the heat.
  • Add all the remaining ingredients to the pot and stir until well combined.
  • Transfer to a 2-quart baking dish with a lid. If you don't have a lid, cover tightly with aluminum foil.
  • Bake on the middle rack for 30-60 minutes or until bubbly and thickened. Cooking times will vary depending on the type and size of the baking dish. If you’re using a larger dish than recommended, the liquid will evaporate faster, and if cooked too long, the beans may burn.
  • Serve the beans on their own, over rice, on a salad, or on sourdough bread that’s been toasted or brushed with olive oil and grilled.

Notes

The production of meat and dairy requires significant amounts of land, water, and energy, contributing to greenhouse gas emissions and other environmental problems. By eating plant-based dishes, we can feel great knowing that we’re choosing more planet-friendly foods.
Tried this recipe?Let us know how it was!

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