VEGETARIAN BAKED BEANS IN TOMATO SAUCE

Vegetarian Baked Beans in Tomato Sauce image

Why buy baked beans when they are so easy to make yourself. Vegetarian baked beans with a tangy tomato sauce are a British staple. Can be served hot or cold.

Provided by Churgin

Categories Side Dish Beans and Peas Baked Bean Recipes

Time 14h10m

Yield 10

Number Of Ingredients 9

Ingredients

1 (16 ounce) package dry kidney beans
2 teaspoons salt, divided
3 ½ (6 ounce) cans tomato paste
¼ cup brown sugar
2 tablespoons vinegar
1 tablespoon cornmeal
1 teaspoon ground cumin
½ teaspoon hot paprika
½ teaspoon ground ginger

Steps:

Place kidney beans in a large saucepan. Cover with water and soak for 8 hours, or overnight.
Drain water from kidney beans. Pour in fresh water to cover by 1-inch; add 1 teaspoon salt.
Cook beans over low heat for 2 hours. Remove from heat; drain excess water from pan until it just covers beans.
Stir in tomato paste, brown sugar, vinegar, cornmeal, remaining 1 teaspoon salt, cumin, hot paprika, and ginger to beans. Mix well.
Cook bean mixture over low heat for 2 hours. Stir to loosen any beans on the bottom of the pan. Continue to cook over low heat until bean mixture has reduced and thickened, about 2 hours more.

Nutrition Facts : Calories 224.5 calories, Carbohydrate 44.8 g, Fat 0.8 g, Fiber 9.3 g, Protein 12.7 g, SaturatedFat 0.1 g, Sodium 937.2 mg, Sugar 13.5 g