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Inside Kendall

From the Kitchens at Kendall College: Stove Top Vegetarian Baked Beans

Stove top Vegetarian Baked Beans

Yield: 8 servings, 2/3 cup each

Beans are an excellent source of meatless protein and fiber. This bacon- and pork-less version of a cherished side dish makes use of canned beans—no overnight soaking necessary. Spiked with apple-cider vinegar, Worcestershire and a little ketchup, this is one of the easiest—not to mention one of the tastiest—baked beans ever.

2 T.    vegetable oil
1 c.     chopped celery
1 c.    chopped onion
½ c.    chopped red bell pepper
½ c.    chopped green bell pepper
½ c.    apple-cider vinegar
½ c.    sugar
½ c.    ketchup
¼ c.    Worcestershire sauce
1½ t.    smoked paprika
½ t.    salt
¼ t.    pepper
1     can (15¾ oz.) black beans, drained, rinsed
1    can (15¾ oz.) navy beans or black-eye peas, drained, rinsed
1    can (15¾ oz. pinto beans, drained, rinsed
1    can (8 oz.) whole-kernel corn, drained, rinsed

1.    In a large saucepan, add the oil. Sauté the celery, onion and bell pepper until soft, about 4 minutes.
2.    Add the remaining ingredients and stir well. Bring to a simmer and cook for 30 minutes. (Add up to ¼ c. water if the beans become dry.) Serve baked beans warm or cold.

Nutrition Information per Serving
289 calories; 11 g. protein; 4 g. fat (1 g. saturated fat); 54 g. carbohydrates;  9 g. fiber; 0 mg. cholesterol; 829 mg. sodium

Recipe developed by Renee Zonka, RD, CEC, CHE, dean, Kendall College School of Culinary Arts, Chicago.


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