Betty Goes Vegan Vegetarian Baked Beans

Listen to the interview.

In their new cookbook, BETTY GOES VEGAN: 500 Classic Recipes For The Modern Family, authors and food lovers Annie and Dan Shannon have created a user-friendly guide to making delicious comfort food meals for the whole family. With hundreds of amazing recipes, many inspired by The Betty Crocker Cookbook, the Shannon’s helpful style and advice make this a must-have for any kitchen. Above all, the Shannon’s decided to take the challenge of turning classic Betty Crocker recipes into vegan meals, so we can learn to enjoy tasty food without the processed bits.

Betty Goes Vegan is in no way affiliated with or endorsed by General Mills or the Betty Crocker Brand. 

Directions

Soak the beans overnight, discard the water. Add fresh water and simmer them briefly (maybe 30 mins.) to just barely tender while preheating oven to 350ish. The “right” temperature really varies with the size of pot you are using; you want the beans to bubble.

Put water on to boil.

Coat an oven-proof covered pot, such as a Dutch oven or large Pyrex casserole or ceramic bean pot, with a splash of olive oil. Lay the quartered onions in the bottom. (Note on selecting a pot: There must be enough headroom to put in all ingredients above, plus at least 1 inch above that of boiling water plus clearance to prevent overflows.)

Drain beans; dress them with the other ingredients above (sweeteners and mustard and tomatoes). Pour over the onions.

Pour boiling water over the mixture until it’s an inch or so above the solids.

Cover and bake until done, between two hours and forever. Many recipes say to leave baked beans uncovered while cooking; doing so, with certain large beans, I have had it take six hours or more. I cover the casserole, and periodically check to see if water is receding…if so, I taste a bean…if not nearly ready, I add more boiling water, often a couple of times.

Once the beans reach an almost-ready tenderness, uncover and turn up heat to 375 the last hour (give or take) to reduce the liquid to a thick, dark brown syrup, turning the ingredients a couple of times to mix everything up.

If the flavor isn’t sweet enough, or tomato-ey enough, or wants salt, add it during this last phase. Or balance the maple-to-molasses ratio to suit your taste. This is a flexible process, not delicate chemistry. You can even make the beans soupier, with more sauce than I like, by not cooking down so long.

Again: The beans you start with, how well you soak/cook them first, and the vessel you cook in really make the timing and temperature combination vary. Experiment.


Yield: 6-8 portions

What's Needed:

 

1 pound dry beans (I like a Cranberry type, but a creamier-textured Navy-style small white bean is the traditional choice and cooks faster; in this batch I used ‘Yellow Eye’)

2 quartered medium onions

1/4 cup+ molasses (I use Wholesome Sweeteners organic style, very rich)

1/4 cup+ maple syrup — I like Dark Amber for robust flavor

4 Tbsp. grainy mustard

4-6 Italian-style paste tomatoes, roughly cut up—alternatively use other tomatoes, canned tomatoes, or even some red sauce

boiling water, enough to cover an inch or so above solids in pot

small amount of olive oil

^ Back to Top
 

Search & Browse

View AllMost RecentComfort Food

Wagon Wheel Steak from Kent Rollins book, A Taste of Cowboy
Cauliflower Melts from Jill Donenfeld's book Better on Toast: Happiness on a Slice of Bread
Creamy Four-Cheese Macaroni from The Great Cook by James Briscone

European-style Hot Chocolate from Chocopologie by Fritz Knipschildt
Quick Chicken & Baby Broccoli with Spicy Peanut Sauce from Sheet Pan Suppers with Molly Gilbert
Cranberry and Pear Compote with Dried Winter Fruits

Roast Chicken with Bread & Arugula Salad from Make it Ahead with Ina Garten
Stella Parks' Basil Pots de Crème
Drunken Goat with Edamame, Fennel, and Rotini from MELT: The Art of Macaroni and Cheese

MICHELE SCICOLONE and THE ITALIAN VEGETABLE COOKBOOK
Overnight Apple Raisin Bourbon French Toast with warm Maple-Bourbon Syrup
FRESH FROM THE FARM by Susie Middleton

Sizzling, Crisp & Delectable! SOUTHERN FRIED by James Villas
Cinnamon Streusel Muffins
Colonel De Stewart adds local Spice to Chili

Coffee-rubbed Pulled Pork Sliders with Cherry BBQ Sauce
Gold Star Doritos Nachos, at home
Red Gold Easy Classic Lasagna

Hoppin John Salad
Lasagna with White Sauce
Michael Ruhlman talks Charcuterie: The Craft of Salting, Smoking, and Curing

Overstuffed Portobello Mushrooms from HELLO TASTE, GOODBYE GUILT!
Bourbon Braised Brisket Tacos with Grilled Corn and Peach Salsa
Betty Goes Vegan Vegetarian Baked Beans

Michele Scicolone's Farmer’s Vegetable Cream Soup from The Mediterranean Slow Cooker
Curried Carrot and Apple Soup
Baked Cinnamon Apple Pancake

Corn Pudding
Winter Frittata with ESCAROLE, BACON, and FETA CHEESE
Mac n Cheese Bites

White Chicken Chili from Chef Kim Baretta and Garnish
Texas Chili
Mexican Vegetable Soup with Chipotle Meatballs

Zell Shulman's Potato Latkes
Zell Schulman's Brisket of Beef
Snow Dusted Strawberry Cake

Grammy's Date Nut Bread
Herbed Parmesan Polenta
Ultimate Macaroni and Cheese from In The Kitchen With David

Bruce Aidells' SPANISH-STYLE ROASTED RACK OF PORK WITH PAN-ROASTED ROMESCO SAUCE
View AllMost RecentSides

Creamy Four-Cheese Macaroni from The Great Cook by James Briscone
Crispy Salt & Pepper Brussels Sprouts from Jessica Merchant's Seriously Delish
Cranberry and Pear Compote with Dried Winter Fruits

Clean eating Cheesy Cauliflower Gratin from Katie Farrell's Dashing Dish
Open-faced Ratatouille Sandwiches with Gruyere
Drunken Goat with Edamame, Fennel, and Rotini from MELT: The Art of Macaroni and Cheese

Grilled Artichokes with Lemony Mayo
FRESH FROM THE FARM by Susie Middleton
Zucchini Flowers Stuffed with Ricotta and Tuna from Jeff Michaud, EATING ITALY

Darya Pino Rose uses food and science to lose weight
Rough-Cut Cole Slaw with Blue Cheese
Mediterranean Orzo Salad with Feta Vinaigrette

Roasted Redskin Potato Salad
Spicy Black Beans
The Spicy Olive's Mediterranean Barley Salad

Barbecue Lentils, minus the grill from Margaret Roach
Betty Goes Vegan Vegetarian Baked Beans
Corn Pudding

Zell Shulman's Potato Latkes
Herbed Parmesan Polenta
Rosemary Wild Rice

Grilled Tomato and Basil Bruschetta
Crisp Crunchy Orange Jicama Slaw
Butter Bliss and Fruit Salad

Herbed Pita Wedges
Tabouleh with Herbed Pita Wedges
Grilled (or roasted) Asparagus

Fresh Fruit Salad with Yogurt Poppyseed Dressing
Simple Asian Meals: Tofu Noodle Salad with a Spicy Tahini Dressing
Lobster Mac n Cheese with Cognac Cream Sauce

Sweet Potato, Garden Vegetable and Spring Mix Salad with Maple Vinaigrette
Champ
Mushroom Mac n Cheese with Bacon and Blue Cheese

Tex- Mex Max n Cheese with Green Chiles and Corn Tortilla Crust
Roasted Corn, Black Bean and Avocado Salad
Sesame Noodle Chicken Salad

French Fries
Everything really is better with bacon!
Four easy ways to boost nutrition

Orzo with Spinach and Blue Cheese
Herbed Popovers
Apple Cranberry Coleslaw

Warm Apple Salad with Apple Cider Peanut Dressing
Susie Middleton's Stir-Fried Baby Bok Choy
10 ways with Pesto with Susie Middleton

Fruit Salad with Creamy Honey Lime Dressing
Corn on the Cob
Banana Bread

Garden Vegetable Coleslaw
Whole Yellow Tomatoes Stuffed Caprese-Style
Chef Jamie Purviance's Green Beans with Lemon Oil

Sweet and Spicy Grilled Corn
Peanut Noodle Salad with Edamame
Ramps

Beets
Sweet Potato Chips with Fried Sage
Tequila-spiked Fruit Salad with Lime

Gruyere Potatoes
Garbanzo Bean Salad
Grilled Naan

Chunky Guacamole
Open-faced Ratatouille Sandwiches with Gruyere
Antipasto Toss

Potato Poppers
Parmesan Parsnip Fingers with Chile Jam Dipping Sauce
Mushroom Potatoes

Baked Macaroni and Cheese with Buttered Crumb Topping
Onion Straws
Classic Italian Pasta Salad

Cherry Berry Scones
Shaved Brussels Sprout Salad
Apple Bacon Broccoli Salad

Meme's Biscuits
Jag's Au Gratin Potatoes
Baked Macaroni and Cheese with Buttered Crumb Topping

Lemon Cups
View AllMost RecentVegetarian/Vegan

Crispy Salt & Pepper Brussels Sprouts from Jessica Merchant's Seriously Delish
Clean eating Cheesy Cauliflower Gratin from Katie Farrell's Dashing Dish
Overnight Oats

TEENY’S TOUR OF PIE: Georgia Peach Pie with Whole Wheat Crust
Open-faced Ratatouille Sandwiches with Gruyere
Drunken Goat with Edamame, Fennel, and Rotini from MELT: The Art of Macaroni and Cheese

Angela Liddon's GLOWing Strawberry-Mango Guacamole
MICHELE SCICOLONE and THE ITALIAN VEGETABLE COOKBOOK
Mini Caprese Skewers

Cinnamon Streusel Muffins
Cincinnati Style Snobby Joes
Zucchini Flowers Stuffed with Ricotta and Tuna from Jeff Michaud, EATING ITALY

Overstuffed Portobello Mushrooms from HELLO TASTE, GOODBYE GUILT!
Preserving the Harvest & Putting your Herbs to Bed with Rita Heikenfeld
Darya Pino Rose uses food and science to lose weight

Refrigerator Raspberry Jam
Pina Colada Cupcakes from Betty Goes Vegan
The Spicy Olive's Mediterranean Barley Salad

Barbecue Lentils, minus the grill from Margaret Roach
Betty Goes Vegan Vegetarian Baked Beans
Mediterranean Bean and Kale Sauté

Michele Scicolone's Farmer’s Vegetable Cream Soup from The Mediterranean Slow Cooker
Not so Naughty Chocolate Cake from Michael Moore's Blood Sugar: The Family
Ellie Krieger's Minestrone Soup from Small Changes, Big Results

Polenta Loaf with Rosemary, Parmesan and Olive Oil
Snobby Joes
No Flour Black Bean Brownies from Chocolate Covered Katie

Guacamole from Muy Bueno: Three Generations of Authentic Mexican Flavor
Baked Dijon Tilapia with Crumb Crust
Very Veggie Savory Salad

Raspberry, Avocado & Mango Salad
Crispy Oven Fried Fish Fingers
Extra Crunchy Fish and Chips

Corn Pudding
Spiced Cabernet Truffles
Spring Mix with Goat Cheese Toast and Pomegranate Dressing

Caprese Crostini
Grammy's Date Nut Bread
Smoked Bourbon Paprika Nuts

Rosemary Wild Rice
Jesse Price's Southwestern Three-Bean & Barley Soup
Brown Sugar Apple Pie

Creamsicle Cupcake
Summer Greens Salad with Strawberries, Peppered Goat Cheese, Candied Almonds & Strawberry Balsamic Vinaigrette
Grilled Tomato and Basil Bruschetta

Crisp Crunchy Orange Jicama Slaw
Blueberry Breeze
Conscious Cosmo

Made-over Mai Tai
Raspberry Lavender Lemonade
Ginger Berry Flip from The Liquid Muse, Natalie Bovis

"Powdered Sugar Doughnut” Muffins
Hazelnut Boston Cream Cupcakes
Grilled Peach Salad with Spinach and Red Onion Vinaigrette

Banana Hazelnut Breakfast Panini
Grilled Figs with Honey Mascarpone
Curried Halibut, Snap Pea and Spring Mix with Lemongrass Vinaigrette

Herbed Pita Wedges
Tabouleh with Herbed Pita Wedges
Frozen Light- Lime Margarita

Romesco with grilled asparagus, fish and ramps from Smart Chefs Stay Slim byAllison Adato
Say Cheese!
Inspired Idea: Ice Cream Balls

Goat Cheese Palmiers
Candy Carrots
Cheddar Carrots

Carrot Cake with Cream Cheese Frosting
Wine-glazed Brie with Flower Petal Mosaic
Here's Looking at You: A Carrot Cocktail

Grilled (or roasted) Asparagus
Fresh Fruit Salad with Yogurt Poppyseed Dressing
Lasagna Fauxlognese with Brian Patton, The Sexy Vegan

Peperonata with Ricotta Crostoni from Jon's Wine Bar
Simple Asian Meals: Tofu Noodle Salad with a Spicy Tahini Dressing
Sweet Potato, Garden Vegetable and Spring Mix Salad with Maple Vinaigrette

Cheddar and Stout Fondue
Champ
Chewy Peanut Butter-Caramel Bars

Ricotta-filled Crepes with Berries
Chocolate Cherry Cake Roll
Cast Iron Apple Cobbler from Cooking Light

More of this, less of that
Lemon Glazed Pound Cake
Roasted Salmon with Pernod Sauce from Wini Moranville

Lemon Ginger Marmalade
Ice Bowls
Baked Goat Cheese in Spicy Tomato Sauce

French Fries
Four easy ways to boost nutrition
Maytag Cheddar Soup

The Fundamental Techniques of Classic Bread Baking: Ciabatta
O is for Oatmeal
Orzo with Spinach and Blue Cheese

Wild Mushroom and Goat Cheese Toasts
White Peach Sangria
^ Back to Top
 

Leave a Comment


*

^ Back to Top


  • Recipe to Share?

    Got a special recipe you can't keep under your chef's hat? It's OK, your secret is safe with us — and all our readers.
    Share With Us  
  • Don't Be A Stranger

    Amy is all about being social. Take this opportunity to connect with her on Facebook, share ideas and enjoy free tips.
    Connect With Amy >
  • Where's Amy?

    Wondering what Amy is up to? Take a look at her calendar for all upcoming events.
    View Her Calendar >
  • Dole Spring Mix 167 x 334


  • Gold Star Chili