Vegetarian Baked Beans in Tomato Sauce

Kidney beans are soaked overnight and cooked low and slow in a tangy, flavorful tomato sauce for vegetarian baked beans so delicious, you won't use store-bought again!

• Preparation Time: 10 mins
• Cooking Time: 6 hr
• Total Time: 6 hr 10 mins
• Calories: 225 Calories

Ingredients

• 1 tablespoon cornmeal
• 1 teaspoon ground cumin
• 2 tablespoons vinegar
• 2 teaspoons salt, divided
• 1 (16 ounce) package dry kidney beans
• 0.5 teaspoon ground ginger
• 0.25 cup brown sugar
• 3.5 (6 ounce) cans tomato paste
• 0.5 teaspoon hot paprika

Recipe Instructions

Step 1

Place kidney beans in a large saucepan. Cover with water and soak for 8 hours, or overnight.

Step 2

Drain water from kidney beans. Pour in fresh water to cover by 1-inch; add 1 teaspoon salt.

Step 3

Cook beans over low heat for 2 hours. Remove from heat; drain excess water from pan until it just covers beans.

Step 4

Stir in tomato paste, brown sugar, vinegar, cornmeal, remaining 1 teaspoon salt, cumin, hot paprika, and ginger to beans. Mix well.

Step 5

Cook bean mixture over low heat for 2 hours. Stir to loosen any beans on the bottom of the pan. Continue to cook over low heat until bean mixture has reduced and thickened, about 2 hours more.