Vegan since 1975, I decide to answer the question, "What DO you eat?" These posts tell about some meals and recipes my family and I have enjoyed over the years.

Pages

Friday, March 11, 2011

Baked Beans


This time the BAKED BEANS turned out fine. I soaked too many navy beans and my pressure cooker was so full I decided to just boil them for two hours. At that point the beans I was going to use to make the baked beans were done enough. The remainder I pressure cooked for another twenty minutes to make sure they were soft enough. They can be used in a soup in the next couple of days. My enormous amounts aren't necessary for smaller, less hungry families, so I will give a recipe that fits into normally sized cookware and stomachs.

Soak two cups of navy beans in four times as much water overnight. In the morning, pour off all the water. This will get rid of a lot of the oligosaccharides which cause problems with the digestion of beans. Add fresh water into the pot with the beans, covering them with a few inches to spare. Pressure cook them for forty-five minutes once the pressure cooker reaches pressure, or cook them at a low boil for two hours, adding water if it cooks away. The beans might still not be totally soft, but that's ok because now comes the baking.

Preheat the oven to 300 degrees. In a large covered pot, like a casserole, stir together a third of a cup of maple syrup or agave syrup and a tablespoon of molasses, a chopped onion, a cup or so of tomato sauce, a half teaspoon of salt, a half teaspoon of tamari, either a teaspoon of dry mustard powder, or a heaping teaspoon of your favorite wet mustard, a half teaspoon of garlic powder, and about an eighth of a cup of olive oil. Add in the cooked navy beans and mix it all together. It should look like beans with a lot of liquid around them. Add in a cup of water if it doesn't look wet enough. Otherwise the beans won't soften.

Cover the pot and bake for two hours. Uncover the pot and bake for one more hour. The beans should be just right. If they are too dry, you could always add some water and heat them up again, and they will still taste good.

I made garlic bread out of slices of my sourdough bread, and ROASTED CAULIFLOWER using the recipe from laptoplunches.com. Wash and break into pieces two heads of cauliflower. Mix together a quarter cup of olive oil, a teaspoon of turmeric, a teaspoon of garlic powder, a sprinkle of salt and half a tablespoon of tamari, and a quarter teaspoon of red pepper. Pour over cauliflower and mix it all around. Spread it out on a cookie sheet and roast at 450 degrees for twenty-five minutes. This turns out cauliflower that is better tasting than any other I have eaten. I cooked the garlic bread at the same time, and both of these after the beans came out of the oven.

Canned vegetarian baked beans have always been a favorite with my boys, but it is a lot cheaper to make them from scratch, especially in the quantities given here. I haven't tried freezing some for another time, because they always eat them up in a few days, but you could.

2 comments:

  1. Beeeaannnssss!!! Cried out the baby from her highchair, as she spun her head around and bared her razor sharp fangs.

    ReplyDelete
  2. the baby grew up to be tesse, but somehow her teeth look normal now--maybe it was all a dream?

    ReplyDelete