Homemade Healthy Baked Beans

 In Entrees, Recipes
Serves: 6
  • 1 packet dry great northern beans (16 oz bag)
  • ¼ teaspoon Himalayan/sea salt
Onion and Tomato Bake
  • 3 ripe Roma tomatoes
  • 1 small yellow onion
  • 2 cloves garlic
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ¼ teaspoon Himalayan/sea salt
Other Ingredients
  • ¼ cup sundried tomatoes in olive oil
  • 2 cups vegetable broth
  • 1 small can tomato paste (6oz, ¾ cup)
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon molasses
  • 2 teaspoon smoked paprika
  • 2 teaspoons onion powder
  • 2 teaspoon garlic powder
  • A few sprinkles ground pepper
  • ¼ teaspoon ground allspice
  • ⅛ teaspoon cayenne pepper
  1. Soak the beans with water overnight in a medium/large saucepan. Be sure that there’s a lot of water because the beans will fatten up and soak up the water.
  2. Rinse and drain the beans, then fill it up with enough water to cover all the beans and even more, so be sure the water is two inches or so above the beans.
  3. Bring it to a boil for about 15 minutes. Once the water is furiously bubbling away, turn the heat to medium low (2-3) and simmer gently for about 2 hours and 15 minutes.
  4. Meanwhile, preheat oven to 350°F (176°C).
  5. Wash the tomatoes and chop it in 5-6 small slices and lay them out on an oven tray. Peel and chop the garlic into bits and onion into small strips. Have them all spread out on the same oven tray. Sprinkle the paprika, garlic powder and salt on top, and bake in the oven for about 30 minutes.
  6. Once the beans have been simmering for 2 hours and 15 minutes, add the ¼ teaspoon salt and turn the heat down to a simmer (absolute lowest) for another 15 minutes or so while you prepare everything else.
  7. Put the baked tomato, onion and garlic in the blender with the sundried tomatoes and blend on full speed until the mixture is completely smooth.
  8. Spoon it into a small saucepan and add the vegetable broth, tomato paste, soy sauce, apple cider vinegar, molasses, paprika, onion powder, garlic powder, pepper, allspice and cayenne pepper. Stir and let it boil in high heat for about 5-6 minutes until the mixture is very smooth.
  9. Preheat oven to 275°F (135°C).
  10. Drain all the water from the beans. Keep draining because more water will come out. Yes, keep draining!
  11. Put the beans on an oven tray and pour the tomato mixture over it. Give it a good stir until everything is evenly mixed.
  12. Bake in the oven for about an hour and 20 minutes.


Source Recipe HERE

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