Name: Vegetarian Baked Beans in Tomato Sauce
Prep time: 10 min
Cook time: 10 min
Yield: 10
Ingredients: Dry kidney beans - 1 (16 ounce) package; Salt, divided - 2 teaspoons; Tomato paste - 3 ½ (6 ounce) cans; Brown sugar - ¼ cup; Vinegar - 2 tablespoons; Cornmeal - 1 tablespoon; Ground cumin - 1 teaspoon; Hot paprika - ½ teaspoon; Ground ginger - ½ teaspoon

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Vegetarian Baked Beans in Tomato Sauce

1. Dry kidney beans - 1 (16 ounce) package

2. Salt, divided - 2 teaspoons

3. Tomato paste - 3 ½ (6 ounce) cans

4. Brown sugar - ¼ cup

5. Vinegar - 2 tablespoons

6. Cornmeal - 1 tablespoon

7. Ground cumin - 1 teaspoon

8. Hot paprika - ½ teaspoon

9. Ground ginger - ½ teaspoon

How to cook deliciously - Vegetarian Baked Beans in Tomato Sauce

1. Stage

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

2. Stage

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

3. Stage

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

4. Stage

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

5. Stage

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.