Baked Beans
By Mary McDougall
These beans are nicely sweetened with just a touch of heat. They go together quickly using canned beans and cook in the oven for a no-fuss meal. Serve with steamed corn on the cob, baked potatoes and a tossed green salad.
Serves: 6-8
Prep Time: 15 min
Cook Time: 60 min
Ingredients
4-15 Ounce Cans
Great northern beans
2-15 Ounce Cans
Mixed beans (see hints below)
1
Onion, chopped
2 Cloves
Garlic, minced
2 Tbsp
Water
1/2 Cup
Molasses
1/3 Cup
Ketchup
1/4 Cup
Vegan Worcestershire sauce
1/4 Cup
Brown sugar
3 Tbsp
Maple syrup
2 Tbsp
Dry mustard
1 Tsp
Paprika
1/8 Tsp
Cayenne
Dash
Liquid smoke (optional)
Directions
1
Preheat oven to 350 degrees.
2
Drain beans and place in a large bowl. Place the onion, garlic and water in a small saucepan and cook until softened and water has evaporated. Add to beans. Add remaining ingredients and mix well. Transfer to a covered casserole dish. Bake covered for 1 hour, then remove cover and bake an additional 15 minutes.
Hint: Mixed beans are sometimes called chili beans. They are usually a variety of kidney, pinto and black beans. Or use your own variation of canned beans in this recipe, 6 cans total. These are always a favorite at potlucks.
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