Recipe submitted by Joyce Cooper, RD, of Rhode Island Hospital.
Ingredients
- 2 cups dried beans (pinto, kidney, navy, or pea beans previously soaked or partially cooked)
- 2 tbsp. sweetener (honey, maple syrup, brown sugar or molasses)
- 2 tbsp. prepared mustard or mustard powder
- 1/2 tsp. salt
- 1 tbsp. vegetable oil
- 2 tbsp. ketchup
- 1 onion, chopped and sauteed (optional)
- 4 strips plant-based bacon or other meat alternative (optional)
Directions
Yields: 8 servings
Time: 2-2.5 hours
Preheat oven to 300-350 degrees. Combine all ingredients together in baking dish. Add enough water to just cover the beans.
Bake at 300-350 degrees to desired softness. Beans may be covered if long, slow cooking is anticipated. If you like your beans to be more dried out, try uncovering them for the last 30-60 minutes of cooking time (such as when they are essentially done or almost done and you just want to dry them out so that they are not soupy). Note that softer cooked baked beans will also be easier to digest.
If desired, prepare plant-based bacon according to package instructions and add to beans after they are cooked.
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