Vegan Baked Bean Casserole Recipe

About this recipe

A hearty and flavorful vegan dish featuring tender beans baked in a tangy and slightly sweet sauce, perfect for a satisfying dinner.

Ingredients

• 700G Heinz Tomato Ketchup 700g
• 350G Meridian Organic Molasses
• 400G Italianavera Chopped Tomatoes, 400G
• 400G Dunns River Red Kidney Beans
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 85G Oriental Hot Mustard Powder, 85G
• - Mill & Mortar Finishing Salt Flakes Gift Set
• 200 Ml Minus 8 Vinegar Dehydr8, 200Ml
• - Apple Cider Vinegar

Instructions

1. 1. Preheat your oven to 250°F (120°C).
2. 2. In a large pot, bring 1 cup of apple cider vinegar and 1 cup of vegetable broth to a boil.
3. 3. Add 3/4 cup of red kidney beans to the boiling liquid and cook until almost tender, about 1 to 1.5 hours. Drain the beans, reserving the cooking liquid.
4. 4. In a mixing bowl, combine 1/4 cup ketchup, 1 tablespoon molasses, 1/4 teaspoon mustard, 1/4 teaspoon salt, and 1/4 teaspoon vinegar. Mix well.
5. 5. Add the cooked beans to the sauce mixture and stir to coat evenly. Transfer the mixture to a baking dish and cover tightly with foil.
6. 6. Bake the beans in the preheated oven for 2 to 3 hours. If the beans become dry during baking, add some of the reserved cooking liquid.
7. 7. For the last 30 minutes of baking, uncover the dish and stir in 1/4 cup diced tomatoes or 1/4 cup diced green peppers.
8. 8. Remove from the oven and let cool slightly before serving. Enjoy your vegan baked bean casserole!