Description
These rich, smoky baked beans use soaked pinto beans and hickory-seasoned tofu for a meat-free twist. Molasses and cider vinegar create a tangy, sweet glaze, while slow baking blends umami depth with Southern comfort.
Ingredients
1.5 cups dried unseasoned pinto beans (soaked 8+ hours)
12 oz hickory-seasoned tofu (cubed)
1/2 cup molasses (dark for richer flavor)
1/4 cup cider vinegar
2 tbsp mustard powder
1 tsp salt
1–2 tbsp oil (for sautéing onion)
1/2 cup brown sugar (for final glaze, adjust to taste)
1/2 cup apple slices (optional, for acidity)
Instructions
Rinse and soak beans 8-12 hours, drain
Boil beans with 1 tsp salt for 15 mins, drain
Preheat oven to 300°F (150°C), line baking sheet
Sauté onion in oil 3-4 mins, add garlic
Cook tofu cubes 5-7 mins per side
Mix molasses, vinegar, mustard, and 3 cups water
Layer beans, tofu, and liquid in casserole dish
Bake covered for 2 hours, stir, bake 30-45 mins
Stir in brown sugar, return to oven
Uncover and glaze final 10-15 mins
Notes
Soak beans in salt water (1 tsp/cup) for better digestion
Roast tofu at 375°F (190°C) with hickory smoke flavoring if available
Use cast-iron casserole for even heat distribution
Stir halfway but avoid breaking beans
Add 1/2 cup apple slices during baking for acidity
Storage: Refrigerate leftovers in airtight container up to 5 days
- Prep Time: 25
- Cook Time: 160
- Category: Dinner
- Method: Slow Baking
- Cuisine: Heartland American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 12g
- Sodium: 4500mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 0mg