Monday, August 26, 2013

Vegan Boston Baked Beans

Vegan Boston Baked Beans
Baked Beans and summertime go hand and hand, making a perfect pair. But when I see Boston, I immediately think of baked beans. This delish side dish can make a meal feel complete and if you have ever been to Boston you know they are famous for their food as well as their history. These ingredients are simple but when combined, turn into a DELISH dish! This recipe shows you how to make a traditionally rich and perfect baked bean that Boston originated, plus they are vegan. These beans continue to stew away during the day and filling your house with a mouth watering aroma that any Boston native or family member will love. Great for any picnic, BBQ, party, or family night, you can't go wrong. You will have your family and friends asking for seconds and thirds, as well as the recipe. Perfect paired with your favorite main dishes as well as a great late night snack...yeah I all know you do it too. Serve hot or enjoy cold with your best Boston accent. And we won't tell if you sneak tastes out of the pot here and there but make sure you leave enough for the family! Enjoy!

Vegan Boston Baked Beans 

Ingredients

-1 lb dried pinto beans, rinsed and drained
-1 medium to large onion,. chopped
-1 cup molasses
-1 teaspoon dry mustard or 1 tablespoon prepared yellow mustard
-1 to 2 teaspoons salt
-1/2 teaspoon freshly ground black pepper
-1 teaspoon or envelope vegan ham or pork bouillon 
-2 Tablespoons Vegan Bacon (I used coconut bacon)   
-Enough water to cover beans

Directions

Place the beans in a colander and rinse dried beans to remove any yucky bits. Once rinsed, place in a large bowl or measuring cup and cover with cold water. Add in 1/2 teaspoon Baking Soda and 1/2 teaspoon salt and cover with plastic wrap.

*The baking soda and salt help break down the beans and make them tender. You can leave it out if you prefer. 

Soaking Beans
Soaking Beans
Let soak overnight. Once they have sat overnight, drain and rinse the beans again.

Drained Beans
Place the beans in large pot with 2 quarts of water. Bring to a boil, then lower the heat and simmer for about 40 to 50 minutes, or until tender. During the boiling process you may get foam on top of the water, spoon off as needed. Once beans are cooked, drain the beans and set aside until ready to use.

*You can make these in a traditional Boston bean pot or you can make them in a slow cooker. Both are great. If you don't have either, use a casserole dish and place in oven until tender.

Transfer the beans to your slow cooker or a bean pot and add onions on top. 

Chopped Onions for Beans
Add in Beans & Onions
Place all the remaining ingredients into the slow cooker over the beans, mix to combine all the ingredients together.

Add in Remaining Ingredients
Ready to Cook Beans
Place the lid on top and cook on high (slow cooker) until beans are tender, about 2 to 3 hours. Check on the beans occasionally and give them a stir once and a while. If you like, you can remove the lid for the last 60 minutes while remaining on high, this will help thicken the sauce. Once cooked to desired texture, turn off heat and serve hot with your favorite BBQ main dishes. 

-Amy