Homemade Healthy Baked Beans

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THE JOY OF BAKED BEANS!

This actually reminds me of a funny story I read once, one of those chain emails they used to pass back and forward. There was this lady who was celebrating her birthday and her husband blindfolded her and got her to sit down on a chair. She had eaten a whole lot of baked beans earlier, and was feelin’ the gas building up. She let off one loud thud, and another, and another, OH BOY, the relief, she thought to herself, until when she got her blindfold off and discovered there were 12 guests sitting beside her wishing her a happy birthday.

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Haha, that story has always just been one of those HILARIOUS things I won’t forget.

Anyway, so this isn’t the first time I made these. I made them again because they are the perfect soft food that my teeth loves at the moment.

Last time, I tried with cannellini beans and this time, I tried with great northern beans. I swear those two are like the same thing except the size, but I did find that cooking the beans in water for longer time, on very low heat is the secret to getting them soft.

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I just love making baked beans with REAL tomatoes and onions, because that gives it a very nice sweetness that I believe is just as good as adding, let’s say half a cup of sugar. (Note: The same principle applies for pasta/marinara sauce)

I do warn you that cooking this may require a bit of time, so it’s best to cook them up on the weekend when you have a day off, start early in the morning and it won’t seem that long. You can do stuff during the time the beans are cooking. I also recommend that you make a big batch to have over the week.

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Homemade Healthy Baked Beans

1 packet dry great northern beans (16 oz bag)
1/4 teaspoon Himalayan/sea salt

Onion and Tomato Bake
3 ripe Roma tomatoes
1 small yellow onion
2 cloves garlic
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/4 teaspoon Himalayan/sea salt

Other Ingredients
1/4 cup sundried tomatoes in olive oil
2 cups vegetable broth
1 small can tomato paste (6oz, 3/4 cup)
1 tablespoon low sodium soy sauce
1 tablespoon apple cider vinegar
1 tablespoon molasses
2 teaspoon smoked paprika
2 teaspoons onion powder
2 teaspoon garlic powder
A few sprinkles ground pepper
1/4 teaspoon ground allspice
1/8 teaspoon cayenne pepper

Soak the beans with water overnight in a medium/large saucepan. Be sure that there’s a lot of water because the beans will fatten up and soak up the water.

Rinse and drain the beans, then fill it up with enough water to cover all the beans and even more, so be sure the water is two inches or so above the beans.

Bring it to a boil for about 15 minutes. Once the water is furiously bubbling away, turn the heat to medium low (2-3) and simmer gently for about 2 hours and 15 minutes.

Meanwhile, preheat oven to 350°F (176°C).

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Wash the tomatoes and chop it in 5-6 small slices and lay them out on an oven tray. Peel and chop the garlic into bits and onion into small strips. Have them all spread out on the same oven tray. Sprinkle the paprika, garlic powder and salt on top, and bake in the oven for about 30 minutes.

Once the beans have been simmering for 2 hours and 15 minutes, add the 1/4 teaspoon salt and turn the heat down to a simmer (absolute lowest) for another 15 minutes or so while you prepare everything else.

Put the baked tomato, onion and garlic in the blender with the sundried tomatoes and blend on full speed until the mixture is completely smooth.

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Spoon it into a small saucepan and add the vegetable broth, tomato paste, soy sauce, apple cider vinegar, molasses, paprika, onion powder, garlic powder, pepper, allspice and cayenne pepper. Stir and let it boil in high heat for about 5-6 minutes until the mixture is very smooth.

Preheat oven to 275°F (135°C).

Drain all the water from the beans. Keep draining because more water will come out. Yes, keep draining!

Put the beans on an oven tray and pour the tomato mixture over it. Give it a good stir until everything is evenly mixed.

Bake in the oven for about an hour and 20 minutes.

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Homemade Healthy Baked Beans
Serves: 6
 

Ingredients
  • 1 packet dry great northern beans (16 oz bag)
  • ¼ teaspoon Himalayan/sea salt
Onion and Tomato Bake
  • 3 ripe Roma tomatoes
  • 1 small yellow onion
  • 2 cloves garlic
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ¼ teaspoon Himalayan/sea salt
Other Ingredients
  • ¼ cup sundried tomatoes in olive oil
  • 2 cups vegetable broth
  • 1 small can tomato paste (6oz, ¾ cup)
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon molasses
  • 2 teaspoon smoked paprika
  • 2 teaspoons onion powder
  • 2 teaspoon garlic powder
  • A few sprinkles ground pepper
  • ¼ teaspoon ground allspice
  • ⅛ teaspoon cayenne pepper

Instructions
  1. Soak the beans with water overnight in a medium/large saucepan. Be sure that there’s a lot of water because the beans will fatten up and soak up the water.
  2. Rinse and drain the beans, then fill it up with enough water to cover all the beans and even more, so be sure the water is two inches or so above the beans.
  3. Bring it to a boil for about 15 minutes. Once the water is furiously bubbling away, turn the heat to medium low (2-3) and simmer gently for about 2 hours and 15 minutes.
  4. Meanwhile, preheat oven to 350°F (176°C).
  5. Wash the tomatoes and chop it in 5-6 small slices and lay them out on an oven tray. Peel and chop the garlic into bits and onion into small strips. Have them all spread out on the same oven tray. Sprinkle the paprika, garlic powder and salt on top, and bake in the oven for about 30 minutes.
  6. Once the beans have been simmering for 2 hours and 15 minutes, add the ¼ teaspoon salt and turn the heat down to a simmer (absolute lowest) for another 15 minutes or so while you prepare everything else.
  7. Put the baked tomato, onion and garlic in the blender with the sundried tomatoes and blend on full speed until the mixture is completely smooth.
  8. Spoon it into a small saucepan and add the vegetable broth, tomato paste, soy sauce, apple cider vinegar, molasses, paprika, onion powder, garlic powder, pepper, allspice and cayenne pepper. Stir and let it boil in high heat for about 5-6 minutes until the mixture is very smooth.
  9. Preheat oven to 275°F (135°C).
  10. Drain all the water from the beans. Keep draining because more water will come out. Yes, keep draining!
  11. Put the beans on an oven tray and pour the tomato mixture over it. Give it a good stir until everything is evenly mixed.
  12. Bake in the oven for about an hour and 20 minutes.

 

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