Posted by: The MuffinTin Post | June 15, 2012

Grandma Gwen’s Vegetarian Baked Beans and Ridonkulous, vol. 1, no. 3

I love beans prepared every way: boiled and spiced, mashed, tossed into salads, refried in burritos, etc, and I fix them these ways, often. However, being from somewhere south of the Mason-Dixon, I’ve always left baked beans up to the experts. I’ve always had a host of aunts, grandmas, and greats whose crocks of baked beans needed no interference from me.

However, I was recently flipping through the latest issue of Southern Living (which has been inexplicably sending my mother free copies), and I ran across a soup-up version of baked beans. Instead of plain white beans, this recipe has a mixture of broad beans, kidneys, and other good stuff. I had to make it, especially since this sister’s graduation event was coming up, meaning we had a few parties on the roster.

(Yes, she was the valedictorian!)

But, since this girl is vegetarian, I made Grandma Gwen’s Baked Beans, vegetarian-style. If you like baked beans, you’ll love this. It’s perfect as a side at your barbeque, and it also makes a good sandwich spread, burger condiment, or burrito filling. If you’re in need of a tortilla chip dip, whirl this in your food processor, and you’re set. Also, it’s a little healthier than traditional baked beans.

Lastly, here’s Ridonk with Barney!

Grandma Gwen’s Vegetarian Baked Beans

recipe from Southern Living, June 2012

Ingredients

-6 slices vegetarian bacon, such as Morningstar (or regular ol’ bacon)

-1 tbsp. oil

-4 medium onions, thinly sliced

-1/2 c. firmly packed brown sugar

-11/2 c. apple cider vinegar

-1 tsp. salt

-1 tsp. dry mustard

-1/2 tsp. garlic powder

-32. oz. cooked butter beans, drained

-15 oz. cooked navy beans, drained

-16 oz. cooked kidney beans, drained

-1 (28-oz.) can baked beans

Method

Preheat your oven to 350 degrees.

Prepare the bacon according to package directions. Set aside, and reserve the drippings in the pan.

Saute the onions in the drippings and oil, until quite tender, about 10 minutes.

Add the brown sugar, vinegar, salt, dry mustard, and garlic powder. Combine, cover, and let reduce over a low flame for 20 minutes.

Meanwhile, crumble the bacon.

After the onions have cooked, transfer the mixture to a large bowl, and add the beans. Combine.

Pour the beans into a 9×13-in. pan, and bake at 350 degrees for 1 hour. Cover the beans with foil after 15 minutes of cooking.

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Responses

  1. [...] we missed the first Ridonk pictures! You can find them here, here, and here. Like this:LikeBe the first to like [...]


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