Description
A hearty, smoky baked beans recipe featuring a savory herb blend and a touch of maple syrup. Perfect for potlucks or weeknight dinners, this dish is vegan-friendly and requires no pork or alcohol.
Ingredients
2 cans (15 oz each) kidney beans, rinsed and drained
1 can (15 oz) diced tomatoes with juice
1 medium onion, finely chopped
3 cloves garlic, minced
1 tbsp smoked paprika
1 tsp ground cumin
1 tsp thyme (fresh or dried)
2 tbsp maple syrup
2 tbsp cornmeal
2 tbsp olive oil
Salt, to taste
Black pepper, to taste
Instructions
Rinse and drain kidney beans in a colander
Heat olive oil in an oven-safe skillet over medium heat
Add onion and sauté for 5 minutes until translucent
Stir in garlic and spices (paprika, cumin, thyme) for 2 minutes
Transfer to a 9×13 inch baking dish
Add tomatoes, their juice, beans, maple syrup, and cornmeal
Mix thoroughly to coat all ingredients evenly
Bake at 325°F for 45 minutes, stirring once halfway
Check consistency; add 2 tbsp water if too thick
Notes
Use premium olive oil for a more robust flavor
Adjust maple syrup to taste depending on sweetness preference
Cornmeal helps achieve a thick, rich texture
Storage: Refrigerate leftovers for up to 4 days
- Prep Time: 15
- Cook Time: 45
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 9g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 1g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg