For the Sis'.by caroline
When your sister is sick and she asks you to make your homemade macaroni and cheese, there’s only one thing to do.
Make the macaroni cheese.
And when you forget her favorite part of her macaroni and cheese, –– the baked beans! –– you go ahead and figure out a way to make them for her.
I can honestly and truly say from the bottom of my lil’ recipe heart that I have never made homemade baked beans before. I can also say that I was stubborn enough that I wanted to figure out a way to make up my own recipe without taking a peek at anyone else’s method for their baked bean madness.
So, instead, I looked at a few baked beans labels (like this one) and winged it by looking at the basic ingredients that are in store bought baked beans. Molasses, brown sugar, maple syrup, tomato paste, beans, some spices and a few other things were on hand, so little by little I got to work.
And created a delicious success …
Homemade Baked Beans (gluten-free and vegan)
- 3 15.5-ounce cans of beans, drained and rinsed (**I used navy, red kidney and pinto beans.)
- 1 6-ounce can tomato paste
- 1/4 cup + 2 Tablespoons pure maple syrup
- 2-3 Tablespoons molasses
- 2 Tablespoons apple cider vinegar
- 2/3 cups gluten-free vegetable broth/stock
- 2 Tablespoons vegan brown sugar
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- salt and pepper to season
Add all ingredients to a medium pot, stir until combined and simmer over low heat for 30-45 minutes, stirring occasionally throughout cook time.
Yum-a-licious on their own or piled on top of mac ‘n cheese. The sis’ was pleased!
How cool is all of that snazziness?!