Middle Eastern Style Slow Cooked Baked Beans Vegan Friendly Recipes

MIDDLE EASTERN-STYLE SLOW COOKED BAKED BEANS (VEGAN FRIENDLY)

Middle Eastern-Style Slow Cooked Baked Beans (Vegan Friendly) image

I wanted to make baked beans to go with this recipe: Recipe #449652 and using one can of kidney beans and one lonely can (that mysteriously and magically appeared on our pantry shelf??) of Trader Joe's chicken chili came up with this fast and simple recipe. A quick homemade version of chicken chili is given below. All amounts of ingredients are estimated. Omit the ground chicken for the vegan version. Update Last time I prepared this recipe I substituted date syrup (dibs tamar) for the brown sugar.

Provided by COOKGIRl

Categories Beans

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 21

Ingredients

1 (15 ounce) can dark red kidney beans, save the liquid (you can use freshly cooked kidney beans if you prefer)
1 (15 ounce) can chicken chilli
2 tablespoons pomegranate molasses
1/2 teaspoon dried chipotle powder (can add more if you wish)
1 teaspoon sumac
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
1 small whole cinnamon stick
1/4 cup dark brown sugar (can sub honey, raw sugar, etc.)
1 medium yellow onion, peeled, finely minced (I used a food processor to finely mince the onion and garlic)
1 -2 garlic clove
salt, to taste
black pepper, to taste
1/3 lb cooked ground chicken (can sub beef, turkey, etc.)
2 cups red beans
1/4 cup tomato paste (or tomato sauce)
1/2 fresh jalapeno, finely minced (this is optional)
1/2 cup red bell pepper, finely minced
2 tablespoons raw apple cider vinegar
1/2 teaspoon paprika
1/3 lb cooked ground chicken (can sub beef, turkey, etc.)

Steps:

Preheat oven to 300º.
HOMEMADE CHICKEN CHILI: If using homemade chicken chili first brown the ground chicken in a little bit of oil.
Add the cooked ground chicken and the remaining chicken chili ingredients to the casserole dish.
CHILI: Place all the ingredients in a 2-quart ovenproof casserole dish. Cover.
Bake for 2 hours, stirring a few times to make sure the beans don't become to dry. If they are a little on the dry side, add a small amount of the reserved bean liquid or broth.
Also, the oven temperature can be reduced to 275º if the beans appear to be drying out. I reduced the temperature to 275º the final 30 minutes of baking.

Nutrition Facts : Calories 444, Fat 7.4, SaturatedFat 1.9, Cholesterol 65, Sodium 189.8, Carbohydrate 65.7, Fiber 15.4, Sugar 18.1, Protein 31.5

SLOW-COOKER VEGAN BAKED BEANS

Slow-Cooker Vegan Baked Beans image

This version of vegan baked beans doesn't need an oven. The slow cooker makes it the ultimate hands-off party dish. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Side Dishes

Time 9h10m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 pound dried navy beans
2 cups water
1 medium onion, chopped
1/2 cup molasses
1/3 cup packed brown sugar
2 tablespoons ketchup
2 teaspoons ground mustard
1/2 teaspoon liquid smoke, optional
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Steps:

Sort beans and rinse in cold water. Place beans in a large bowl; add enough water to cover by 2 in. Let stand, covered, overnight., Drain and rinse beans, discarding liquid. Transfer beans to a greased 3-qt. slow cooker. In a small bowl, combine remaining ingredients. Stir into slow cooker., Cook, covered, on low 9-10 hours or until beans are tender. Freeze option: Freeze cooled beans in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Nutrition Facts : Calories 294 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 161mg sodium, Carbohydrate 60g carbohydrate (27g sugars, Fiber 9g fiber), Protein 13g protein.

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