Vegetarian

Summer Baked Beans takes several minutes to prepare.

Summer Baked Beans takes several minutes to cook.

Summer Baked Beans makes 8 servings.

The ingredients for Summer Baked Beans are:

1 2/3 cups (3/4 pound) dried cranberry (borlotti) or pinto beans
1/4 cup blackstrap molasses
3 tablespoons vegan Worcestershire sauce
2 tablespoons German mustard
2 tablespoons tomato paste
1 tablespoon apple cider vinegar
4 medium tomatoes, finely chopped
1 large onion, diced
1 green bell pepper, diced
3 cloves garlic, finely chopped

Here is how you make Summer Baked Beans:

Sort through beans to remove any debris. Rinse beans and place in a large bowl. Cover with cold water by a few inches and soak 8 hours or overnight. Drain beans, place in a large pot, and cover again with a few inches of water. Bring to a boil, lower heat and simmer until tender but not mushy, 1 to 1 1/2 hours. Drain well. Preheat oven to 350?F. In a large bowl, whisk together molasses, Worcestershire, mustard, tomato paste and vinegar. Add tomatoes, onion, bell pepper, garlic and beans and toss to coat. Spoon into a 2-quart baking dish. Bake until bubbling and vegetables are very tender, about 1 1/4 hours.Serving Size: 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user JSDMEMPHIS.

The nutritional information for Summer Baked Beans is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 212.1

• Total Fat: 0.9 g
• Cholesterol: 0.0 mg
• Sodium: 398.6 mg
• Total Carbs: 42.9 g
• Dietary Fiber: 11.1 g
• Protein: 10.4 g