"There is no meat in this hearty side dish, just the great sweet and tangy flavors of delicious baked beans." — raesquared
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1 (16 ounce) package
dry navy beans
chopped sweet onions
4 (8 ounce) cans
firmly packed brown sugar
ground black pepper
I loved the taste of these!! I soaked the beans in water over night and the next day I threw all the ingredients into a slow cooker and let it go all day long. It turned out awesome! I will definitely make these again.
I like it that there is no cured meat in this bean dish, and I thought it was okay. I wasn't sure about the cinnamon flavor with the beans and tomato sauce. I think I will try it again without it next time. Thanks for posting this recipe.
Excellent... even my meat and potatoes husband loves these. I use organic sucanat in place of the brown sugar and tomato puree instead of sauce.
This is one of the better recipes for baked beans that I have found. I cut out the sugar and used canned beans (rinsed) instead of dry. I can just throw all the ingredients in a slow cooker and have a very tasty meal a few hours later! Make sure you don't do that with dry beans... the tomatoes will stop them from cooking.
I omited the nutmeg and cinnamon and these turned out perfect. thanks my new baked bean recipe.
The spices were way too strong in the sauce. Ended up tasting like apple pie with tomato sauce.
I did not care for this at all. I cooked it according to the directions and the beans still needed to be cooked longer. It didn't taste right. I reheated the next day in a saucepan and added ketchup, more brown sugar and garlic powder.
The cinnamon in these was kind of weird. If I make them again, I'll try it without the cinnamon.
* Percent Daily Values are based on a 2,000 calorie diet.
Vegan Baked Beans
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 33
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