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) http://www.ranchogordo.com
1 can unsalted chopped tomatoes
1 can unsalted tomato paste
1 onion (quartered)
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.