Easy Vegetarian Baked Beans

Easy Vegetarian Baked Beans

Was looking for an excuse to use kidney beans Tuesday evening. Found a recipe for Easy Vegetarian Baked Beans on the Vegetarian Times website and decided to try it out. It’s a pretty great recipe and I thought of all of my students as I made it because it was SO simple that it’d be really easy to make in a dormitory kitchen. Lots of nice little shortcuts for this recipe. You’ll notice that the recipe on the Vegetarian Times website has you cooking this recipe from dried beans. I used 2 CANS of kidney beans to make this go faster. Much more feasible when you’re busy. This was really really easy and very delicious (if you like the flavor of baked beans). We reheated this the next day for lunch and poured it over hotdogs (or soy dogs, in my case) and added a bunch of shredded cheddar cheese on top…it was lovely.

Easy Vegetarian Baked Beans

1½ cups red kidney beans, drained and liquid reserved (2 cans)
2 medium onions, thinly sliced
1 8oz. jar medium-hot salsa
¹⁄3 cup dark brown sugar
3 tablespoons yellow mustard

1. Coat large saucepan with cooking spray, and heat over low heat.
2. Add onions, cover, and cook 15 minutes, or until browned.
3. Stir in 1 cup bean liquid. Simmer 5 minutes, scraping up onion bits stuck to pot.
4. Stir in remaining ingredients and 1-2 cups water.
5. Cover, and cook 1½ hours.
6. Uncover; simmer 1 hour more, or until sauce has thickened.

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