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.
Ingredients
1 lb dry beans (I use Rancho Gordo) http://www.ranchogordo.com
Sauce
1 can unsalted chopped tomatoes
1 can unsalted tomato paste
1 onion (quartered)
10 dates
4 cups water
Main Ingredients
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)
Instructions
- 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 to make the sauce.
- 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.
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8 comments
What type of Rancho Gordo beans are you using for this? Looks yummy! Thanks.
I believe they were the Rio Zape beans.
Hello
Looking forward to using this recipe but it states onion twice.. do I add 2 onions, 1 quartered and the other chopped?
Thanks
The first quartered onion is for blending in the sauce and the diced onion you stir in to the beans.
These were delicious thank you! However my pinto beans took over 4 hours to finish. One reason could be that I used a stainless steel pot instead of cast iron.
Anyone tried to do these in the instant pot yet?
Was wondering how long they last in the fridge, and can you freeze them?
They will last for about a week in the fridge and you can freeze it for a couple months.