Baked White and Red Beans

I’ve never attempted to make my own beans. You’d think I would seeing as my parents are from the former Yugoslavia and beans is half of national diet. I’ve grown up eating a variety of bean soups, stews, purees you name it. I think my Baka would be so proud to know I tried my hand at this.

Okay, let’s get to it. I cook with what I have, so I didn’t really notice that I didn’t have two of the same can of bean until I wanted to make this recipe.

Lidia Le François,, vegan, gluten free


1 can of each: Red Kidney Beans/White Kidney Beans aka Cannellini (I used Eden Organic)
1/2 cup molasses
1 tsp agave
1 cup vegetable broth
2 cans tomato paste
1 tbsp non-soy sauce*
1 tsp yellow mustard
1 tsp fresh minced garlic

*Non-soy Soy Sauce:

	▪	4 tablespoons vegetable bouillon broth (non salted)
	▪	4 teaspoons balsamic vinegar
	▪	2 teaspoons dark molasses
	▪	1 teaspoon fresh garlic
	▪	1 1/2 cups water
	▪	1/2 tablespoon table salt

Rinse beans and add to a dutch oven/casserole dish, then slowly add the rest of the ingredients together and mix well. Pre-heat the oven to 350 degrees. Cover and bake for an hour. If the beans are still wet uncover and bake for an additional 15 minutes.

I used a Le Creuset pot, so I unscrewed the black lid top of the pot off, I’m not fond of it going into the oven. I’m sure you can, but I’d rather remove it. The top image is everything before I mixed it up. I rather liked the colours.

Lidia Le François,, vegan, gluten free

Lidia Le François,, vegan, gluten free

Optional: After the beans are baked, you can add corn, peas, carrots, other bean varieties  and finely chopped vegetables.

Lidia Le François,, vegan, gluten free

I would serve this with rice and a salad and there you have a complete meal.

Happy eating!



Filed under gluten free, gluten free meals, Meals, vegan

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