Google+ Allergy-Free Vintage Cookery: The Absolute Best Baked Beans


Wednesday, August 3, 2011

The Absolute Best Baked Beans

I know, baked beans are not normally a dish people rave about, but I couldn't stop "mmmmm-ing" and saying things like, "These are so GOOD!" when I tried this recipe.  Typical baked bean recipes include vinegar, bacon, ketchup and worcestershire sauce, which are all forbidden on our mold-free diet.  This recipe, which I adapted from the "Fresh from the Vegetarian Slow Cooker" cookbook, uses maple syrup and dry mustard for its flavor, and it's amazing!  Again I ran out of time to use the slow cooker, and made this on the stove in just 30 minutes.

The Best Baked Beans

2 cans red kidney beans
1/2 cup maple syrup
1 Tbsp dry mustard powder
1/2 tsp salt
1/4 tsp pepper
1/4 cup tomato paste mixed with 1 1/4 cups hot water

Mix all ingredients together in a small saucepan.  Boil, then simmer for 30 minutes.

Shared with Frugal Days, Sustainable Ways at Frugally Sustainable, and Meatless Monday at Midnight Maniac and Traditional Tuesday at Whole New Mom and Mom's Sunday Cafe "Hearth and Soul Hop"  (click here) and Mess Hall to Bistro's "Made From Scratch Tuesday."  (click here)  and Day 2 Day Joys Healthy 2Day Wednesdays.


  1. I love baked beans and have been looking for a recipe to try. I can't wait to give your recipe a try. It looks delicious. Thanks for sharing your recipe with the Hearth and soul Hop.

  2. You really do have a challenge, cooking for all those different dietary restrictions and a vegan diet as well! I really admire your initiative!! These beans sound delicious - I am sure the maple syrup and mustard must give them an amazing flavour. Thank you for sharing them with the Hearth and Soul blog hop. I look forward to discovering more of your recipes!!

  3. I was even able to convince son#2 to eat these beans as an entree for lunch... I had to check out the window to see if any pigs were flying by! :) Thanks for commenting... love the name of your hop (Hearth & Soul).