Vegan Baked Beans

Summer is arriving in style, and you can’t have summer without baked beans, so we have cooked up a Nutritarian version that brings all the sweet delicious flavor and wholesome goodness of real baked beans with none of the junk found in a can (we are looking at you Heinz). This recipe is SOS Free (Salt, Oil, Sugar Free), Vegan, Gluten Free, and Whole Food Plant Based Awesome.


1 lb dry beans (I use Rancho Gordo)
1 can unsalted chopped tomatoes
1 can unsalted tomato paste
1 onion (quartered)
10 dates
4 cups water
1 tsp onion powder
1/2 tsp cumin
1 Tbsp Braggs liquid amino acids
2 Tbsp white wine vinegar
1 onion (chopped)
4 – 6 cups chopped kale (roughly one bunch)

Soak beans overnight or for at least 6 – 8 hours. Drain. Add the chopped tomatoes, tomato paste, onion, dates and water into a blender and blend until all is blended. Add to the beans along with the remaining ingredients. Stir and bake at 350 for at least 2 hours or until the beans are soft.


3 Comments Add yours

  1. Rosanne says:

    What type of Rancho Gordo beans are you using for this? Looks yummy! Thanks.


    1. Jill Dalton says:

      I believe they were the Rio Zape beans.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s