Vegetarian Baked Beans with Vegetables

This is a great alternative to ‘traditional’ baked beans, in that it has a heavy load of vegetables and no meat. Of course, you can use real bacon, if you’re not vegetarian.

Mashing up some of the beans and returning them to the mix will help keep the beans from being too watery when finished. Serve with sour cream, if you like.

Step: 1

Melt butter in a large saucepan over medium-high heat. Add onion, carrots, bell pepper, and garlic. Sprinkle lightly with salt and saute until onion is soft and translucent, about 5 minutes. Add tomatoes, barbeque sauce, molasses, bacon bits, rum, dill, and mustard and stir to combine. Reduce heat and simmer sauce 20 to 30 minutes.

Step: 2

Preheat the oven to 325 degrees F (165 degrees C).

Step: 3

Pour 1/4 cup beans into a bowl and mash. Pour remaining beans into a casserole dish. Mix mashed beans into the saucepan with the sauce and pour mixture over beans in the casserole dish. Cover with a lid or aluminum foil.

Step: 4

Bake in the preheated oven for 2 1/2 hours. Uncover and bake 30 minutes more. Let cool for 20 minutes before serving.

Per Serving: 428 calories; protein 15.6g; carbohydrates 71g; fat 7.1g; cholesterol 10.2mg; sodium 747.5mg.

One of most obvious way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose more different. If you’re making pasta, go for a simple healthy dish . Making steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a good idea to also make a rice salad.

One make sure is also can apply to cooking method . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be juggling four pans on the cooking items . But often you can make a dish do more often .