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Vegetarian Baked Cranberry Beans
Vegetarian Baked Cranberry Beans
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Prep Time:
10 minutes
Cook Time:
70 minutes
Total Time:
440 minutes
Wholesome vegetarian cranberry bean baked beans for potlucks, packed with natural flavors from basic ingredients.
Ingredients:
  • 1 cup dried cranberry beans
  • water as needed
  • 1 bay leaf
  • 1 cube vegetable bouillon cube, divided
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 0.5 cup diced bell pepper
  • 1 cup tomato sauce
  • 3 tablespoons tomato paste
  • 1.5 tablespoons white sugar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon chipotle flakes
  • 0.5 teaspoon smoked paprika
Instructions:
  • In a large pot, generously cover the beans with water and soak for 6 to 8 hours. Then, drain and rinse the beans under cold running water.
  • Cover the soaked beans in water, ensuring it's about 3 inches above the beans, and bring to a boil over medium-high heat. Mix in the bay leaf and half of the bouillon cube. Lower the heat and simmer until the beans are al dente, approximately 45 minutes.
  • Separate beans from liquid, keeping the liquid aside. Remove and discard the bay leaf.
  • In a large pot, heat olive oil. Sauté onion and bell pepper until softened, about 5 minutes. Mix in drained beans. Add 1/2 bouillon cube, tomato sauce, tomato paste, sugar, mustard, vinegar, chipotle flakes, and paprika. Simmer until beans are tender but not mushy and the sauce thickens, about 20 minutes. Add reserved bean stock sparingly if needed to prevent burning. Serve hot.

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