This was my Super Bowl dinner.
Yeah, it wasn’t too shabby.
Okay, that’s a total lie, it was amazing. You’ll see those sweet and sticky chicken drumsticks later in the week (they were incredible), but right now, we’re gonna talk about those baked beans.With pears in them. Weird, but awesome.
Baked beans are traditionally flavored with some sort of cured meat (frequently bacon) and loaded with sugar. I wanted to try my hand at a meatless version that was cleaned up enough to eat everyday. After all, a bean-heavy dish is a great way to pack in dietary fiber especially if you can cut out some of the fat and sugar. I also added a chopped up pear and a touch of ground ginger to give an interesting, spicy and sweet note to the traditional smokey baked bean flavor. The pears just dissolve and help sweeten the beans without too much added sweeteners.
I love creating cleaned up dishes where the final result is so close to the not-so-clean original. I think you could serve these to any meat-loving person and they’d very happily go back for seconds. Babyface did.
Vegan Baked Beans with Pears
Prep Time: 20 minutes
Cook Time: 1 hour
Makes: 6 servings
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 pear, diced
- 1 tablespoon chili powder
- 1 teaspoon dry mustard
- 1 teaspoon cumin
- 1/2 teaspoon ground ginger
- 2 tablespoons vegan Worcestershire sauce
- 4 tablespoons apple cider vinegar
- 3 tablespoons molasses
- 1/4 cup brown sugar
- 1/2 cup water
- 1 can great northern beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- Preheat oven to 325°.
- In an oven-safe Dutch oven, heat olive oil over medium-low heat. Add in garlic and onion and saute until softened, about 5 minutes.
- Remove from heat and add in all remaining ingredients. Stir well.
- Bake in oven for about an hour, or until the beans are thick and browned.