VeganMoFo, Day 15: Vegan Chili & Baked Beans, for Dogs & their Peoples

October 15th, 2008 6:58 pm by Kelly Garbato

In the interest of using up another half-bag of apples, I went a-searching for vegan dishes with both beans and apples in the ingredients list. I found a few chili and baked bean recipes with apples, which was enough to reassure me that a bean/apple combo wasn’t totally bonzo. I wasn’t 100% satisfied with any of the baked bean or chili recipes I found, though, so I decided to cook up this Vegan Baked Beans recipe at allrecipes.com and just toss in some apples as needed.

Initially, I’d planned on making one serving, sans apples, and then sampling it myself before doubling it (if needed) and adding the apples to make dinner with a week’s wroth of leftovers for the dogs.

Alas, I am a dolt.

You see, I started cooking without first reviewing the entire recipe. (Never do this, people. It’s all sorts of st00pid.) When I started the dish, I assumed that it called for 6 cups of water. But, not so much. The water is just for cooking the dry beans – then you drain and discard it, and move on from a pot to a casserole dish. Since I was working with canned beans, I didn’t need any water at all. But I didn’t realize this until I’d mixed 6 cups of water with the tomato paste (“Surely they must mean paste instead of sauce,” I thought. “There’s already too much water in this dish as it is!), sugar, spices, etc. Then I was between a light and dark red kidney bean, as it were. So I pushed on, resolving to give this dish to the dogs and make the recipe properly, a second time, for dinner for the husband and I.

So I guess what I’m saying is that I have two adaptations of this recipe to share – one that’s more like chili, the other which is mostly definitely baked beans as intended. Both dishes are actually quite tasty (and suitable for dogs and people alike), though the chili takes about three hours of cooking to boil down enough so that it looks like chili instead of soup.

Vegan Baked Beans – Original Recipe from AllRecipes.com

Ingredients

* 1 (16 ounce) package dry navy beans
* 6 cups water
* 2 tablespoons olive oil
* 2 cups chopped sweet onions
* 1 clove garlic, minced
* 4 (8 ounce) cans tomato sauce
* 1/4 cup firmly packed brown sugar
* 1/4 cup molasses
* 2 tablespoons cider vinegar
* 3 bay leaves
* 1 teaspoon dry mustard
* 1/4 teaspoon ground black pepper
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon ground cinnamon

Directions

1. Place beans and water in a large pot, and bring to a boil. Reduce heat to medium, and continue cooking 1 hour, stirring occasionally, until beans are tender. Drain, and transfer to a large casserole dish.

2. Preheat oven to 300 degrees F (150 degrees C).

3. Heat the olive oil in a skillet over medium heat. Stir in the onions, and cook until tender. Mix in garlic, and cook until golden brown. Mix onions and garlic into casserole dish with the beans. Stir in the tomato sauce. Mix in brown sugar, molasses, vinegar, bay leaves, mustard, pepper, nutmeg, and cinnamon.

4. Cover and bake 3 1/2 hours in the preheated oven, stirring frequently and adding water if necessary. Remove cover, and continue baking 30 minutes.

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Vegan Chili, for the Doggehs

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Ingredients

* 6 16 ounce cans of beans (I used three dark red kidney, two light red kidney and one great northern)
* 6 cups water
* 2 tablespoons olive oil
* 1 clove garlic, minced
* 2 (6 ounce) cans tomato paste
* 1/4 cup firmly packed brown sugar
* 1/4 cup molasses
* 2 tablespoons cider vinegar
* 3 bay leaves
* 1 teaspoon dry mustard
* 1/4 teaspoon ground black pepper
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon ground cinnamon

Directions

1. Combine water and tomato paste into a pot on the stovetop. Add 12 additional ounces of water, using the tomato paste cans as a guide. Bring to a boil and simmer and stir until the paste is mixed in well with the water.

2. Add the olive oil, brown sugar, molasses, cider vinegar, bay leaves, dry mustard, black pepper, nutmeg and cinnamon to the pot. Stir well.

3. Stir in beans and minced garlic.

4. Let simmer, uncovered for two to three hours, or until the liquid thickens from a soup-like to a stew-like consistency. Serve warm.

5. Optional: add in six diced apples for some variety. If you prefer them firmer, add a half hour before serving.

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Vegan Baked Beans, for their Peoples

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Ingredients

* 5 16 ounce cans of beans (I used three dark red kidney and two light red kidney)
* 1 tablespoon olive oil
* 1 clove garlic, minced
* 1 26 ounce can of tomato sauce (e.g., Hunt’s)
* 1/4 cup firmly packed brown sugar
* 1/4 cup molasses
* 2 tablespoons cider vinegar
* 3 bay leaves
* 1 teaspoon dry mustard
* 1/4 teaspoon ground black pepper
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon ground cinnamon

Directions

1. Preheat oven to 300 degrees F (150 degrees C).

2. Combine the beans and garlic in a baking dish. Stir in pasta sauce, olive oil, brown sugar, molasses, cider vinegar, bay leaves, dry mustard, black pepper, nutmeg and cinnamon.

3. Cover and bake 3 1/2 hours in the preheated oven, stirring frequently and adding water if necessary. Remove cover, and continue baking 30 minutes. (Note: I forgot to keep checking on it, but after three hours, the beans were fully cooked and the water evaporated, so I was able to skip the cook-uncovered step.

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One Response to “VeganMoFo, Day 15: Vegan Chili & Baked Beans, for Dogs & their Peoples”

  1. Bethany Says:

    yeah, I got bitten by not reading the recipe more closely. I ended up w/ about 3x as many cookies as I wanted. oops.

    As long as your chili tasted good. It looks good to me.

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