Baked Beans- A savory vegetarian option
Ingredients
- 2 cups navy beans
- 2 cups pinto beans
- 2 medium onions, diced
- 1 1 2/ tsp sea salt
- 2 tsp lemon juice
- 2 tsp dry mustard powder
- 2-3 tbsp pure maple syrup
- 1/2 cup extra virgin olive oil
- 3/4 cup organic apple juice
- 1 1/2 tsp thyme
- 1/4 tsp pepper
- 2 1/2 tsp summer savory
- 1 tsp sage
Directions
- Soak beans overnight in a big pot of filtered water. Drain in the morning and cook beans for at least 1 hour until beans are soft. I tend to rinse the beans a couple of times to help rid the gaseous enzymes
- In a frying pan with a little olive oil cook onions until lightly caramelized- add in a pinch of sage and savory while cooking.
- Place cooked beans in a casserole dish and add in all other ingredients and stir well.
- Bake 325F for approx 2 hours until golden brown- make sure there is enough liquid and if they get dry add a little more apple juice.
Original Recipe by Shirley Plant
For more recipes check out Finally.. Food I Can Eat
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About Shirley
I'm Shirley Plant, nutritionist and cookbook author. My passion is helping you figure out which foods fuel your body and which ones deplete it.
Shirley's Cookbooks
Finally... Food I Can Eat!
A dietary guide and cookbook featuring tasty non vegetarian and vegetarian recipes for people with food allergies and intolerances. Recipes free of gluten, dairy, eggs, corn, wheat, nightshades, sugar and yeast.
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Finally... Paleo Food I Can Eat!
Paleo recipes for breakfast, lunch, snacks, dinner, and dessert. Recipes free of grains, legumes, dairy, refined sugar, eggs and almonds. Plus, chapters on the mind body connection by Dr. Eva Selhub M.D and healing your body from chronic illness with Dr. Terry Wahls. M.D.
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