Baked beans are super easy, hearty and filling. Perfect for lunch or dinner, these beans are great as the main event, but also wonderful as a side dish.
The added plus is that you can put them in your boxed lunch and simply microwave the beans to re-heat. Or you can put them in a baggie and freeze in single serving sizes. Then, toss into your lunch bag and they will be defrosted and ready for the microwave as soon as lunch-time rolls around.
Beans freeze beautifully and the baggie is a great freezer space saver idea. You just ladle the beans in, squeeze the air out and seal the baggie, Then you lay it onto the counter to flatten out., and pop it into the freezer.
This recipe is extra delicious because I’ve used three different kinds of beans. I think that the color variations are really pretty and interesting.
The original recipe that I got from Coastal Living magazine called for bacon. Where bacon or ham is traditional in baked beans, I have included no meat in this dish. Plus, I’ve made a few other changes to CLs recipe that I think you’ll like. I know that I do! (grin)
On a side note: Probably the biggest difference between CLs recipe and mine is no added bacon or meat of any kind. If you want to add a smokey flavor to any dish including this one, you can add a teaspoon or so of Liquid Smoke. This all natural product can be found in just about any large supermarket.
I’ve also cut the amount of brown sugar in half. I don’t care for super sweet beans, so it was just the right amount of sweetness for me. If you need more brown sugar taste, double what is called for in my recipe.
Vegan Root Beer Baked Beans
preheat oven to 375 F
- 2 cups chopped sweet onion
- 1 small green bell pepper, seeded and diced
- 2 medium jalapeño chilies, seeds removed, diced into little pieces
- 2 garlic cloves, minced
- 3 tbsp olive oil
- 2 (16oz) cans kidney beans, drained and rinsed
- 1 (15oz) can cannellini beans, drained and rinsed
- 1 (15oz) can black beans, drained and rinsed
- 1 cup root beer
- 1/2 cup ketchup
- 3 tbsp dark brown sugar
- 1/4 cup apple cider vinegar
- 2 tbsp ground mustard
- 1 tsp hot sauce (I used Tapatio)
- 1 tsp sea salt
On medium-high, heat olive oil in a large, deep skillet or Dutch oven. Add peppers and onions, stirring often until veggies are soft. Add minced garlic and (keep stirring) cook about a minute longer.
To the pot, add root beer, beans, ketchup, sugar, vinegar, mustard, hot sauce and salt. Bring to a simmer. Remove from heat and transfer mixture into an oven safe baking dish. An 11″ x 7″ oblong or a 12″ round glass dish works well or you can bake them in little crocks that are oven safe. Bake in preheated oven for 30-40 minutes. This will make the sauce thick and bubbly. Serve warm.