Baked beans are one of my favourite breakfast food. And these spicy tomato baked beans are just the very best! I adapted my dad’s classic recipe to make a vegan version and they are seriously so delicious you might be tempted to eat the whole pot in one sitting!
The beans are flavourful, savoury with a little kick from the special spice mix made of fresh cayenne pepper, rosemary, mustard, garlic and shallots. Some fresh heirloom tomatoes are mixed with molasses to form the basis of the thick liquid in which the beans will cook. The beans are then baked in the oven for about 6 hours, which allows for all these amazing flavours to blend together and give you the most fragrant pot of beans.
These beans are seriously some of the best that I have ever had in my whole life – they are truly as good as my dad’s traditional baked beans, and believe me, he is serious about his beans! I highly recommend making a double recipe with a 2 pound bag of white beans because you will see that they will be eaten super quickly! I love freezing these beans in small containers or baggies for to quickly add some sustenance to breakfast or brunch.
- 1 pound (454 g) white beans
- 3 shallots, thinly chopped (or 1 onion)
- 2 cloves garlic, minced
- 4 heirloom tomatoes, finely chopped
- 1 fresh cayenne pepper, seeded and thinly chopped (or fresh jalapeno pepper - fresh pepper can be replaced by 1 teaspoon dried cayenne pepper)
- 1 sprig rosemary, finely chopped
- 1 tablespoon coarse sea salt
- 2 teaspoons dry mustard
- ¼ cup molasses
- 1 can (156 ml) tomato paste
- 3½ cup water
- 1 tablespoon apple cider vinegar
- Place beans in a large pot, cover the beans in water and place the lid on top of pot.
- Soak beans in water overnight.
- Drain beans and rinse well.
- Place beans back into pot and cover beans in water.
- Bring water to a boil and then cook beans on medium heat for 45 minutes.
- While the beans are cooking, combine heirloom tomatoes, shallots, garlic, cayenne pepper and rosemary in a medium mixing bowl.
- In a separate bowl, combine tomato paste, water and apple cider vinegar and mix until you obtain a tomato juice type texture.
- Once the beans are cooked, drain the water and rinse them.
- Cover the bottom of a 4-5 quart dutch oven with ⅓ of the heirloom tomato mixture.
- Add ½ beans and top with ½ of the molasses, ½ coarse sea salt, ½ mustard powder and ⅓ tomato mixture.
- Place the rest of the beans and top with the rest of the molasses, coarse sea salt, mustard and tomato mixture.
- Pour all of the tomato and water mixture in the dutch oven until the beans are covered.
- Place the lid on your dutch oven and bake at 250 degrees F for 6 hours.
- Remove from oven and take 2 cups of beans out of the dutch oven. Mash these beans and return them to the pot. Mix well.
- Place the uncovered dutch oven back in the oven and cook for another 30 minutes.
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