Baked Beans (low-amine, gluten-free, soy-free, tomato-free)

Baked Beans (low-amine, gluten-free, soy-free, tomato-free, low-fat, vegetarian, vegan) photo

Baked Beans (low-amine, gluten-free, soy-free, tomato-free, low-fat, vegan)

I’m not huge on baked beans on their own as a side dish, but they are an integral part of one of my all-time favorite comfort foods: Hot and Sour Beans. But for those baked bean lovers out there… This low-amine, vegan baked bean recipe is for you.

1 lb dried navy beans

1 large onion, chopped

1 carrot, minced

1 tsp celery seed

12 garlic cloves, minced

3 Tbsp brown sugar

1/4 C molasses

1/4 C no-tomato ketchup substitute

2 Tbsp soy sauce substitute

1 tsp dry mustard

1 tsp black pepper

1 1/2 tsp salt

1 Tbsp chili powder

1 Tbsp liquid smoke

1 Tbsp cornstarch (mixed in with 1 Tbsp cold water)

  • Pick any pebbles, debris, and icky beans out and discard.
  • Rinse beans and cover in water. Soak using one of two methods:
  • Soak overnight (8+ hours) in the refrigerator.
  • Bring to a boil and cook for five minutes. Turn off heat. Skim foam off the top and cover beans. Let stand for an hour.
  • Ensure you have enough water in the pot, and bring pot to a boil. Reduce to a simmer and cook beans, covered for 30 minutes. Beans should be fairly cooked through at this point (test your beans, as older beans take longer to cook).
  • Drain beans, but reserve cooking liquids.
  • Preheat oven to 375 degrees Fahrenheit.
  • Transfer beans to a large casserole dish or Pyrex pan.
  • Add all ingredients in with beans and stir. Make sure that when you add the cornstarch, you stir right away so that it does not clump.

Baked beans ingredients (low-amine, low-fat, gluten-free, soy-free, dairy-free, tomato-free) photo

Baked beans ingredients (low-amine, low-fat, gluten-free, soy-free, dairy-free, tomato-free)

  • Pour back enough water to cover the beans by a quarter to half inch.

Baked beans with water over the top (photo)

Baked beans with water over the top

  • Cover beans and bake for 10 minutes.
  • Reduce oven temperature to 200 degrees Fahrenheit. Cook for 3 hours, stir, and continue cooking for another 3 hours.
  • Beans are done when tender and the sauce has thickened.
  • Let stand for 10 minutes before serving.

AMINE BREAKDOWN:

Very Low Amine: beans, onion, carrot, celery, garlic, no-tomato ketchup substitute, soy-sauce substitute, black pepper, salt, liquid smoke

Low Amine: brown sugar, molasses

Very High Amine: dry mustard powder 

47.606209 -122.332071Published in:

on January 28, 2012 at 5:02 pm  Comments (13)
Tags: Baked beans, bean, beans, Cook, Cooking, food, picnic, recipes

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