These baked beans are incredible. No joke. And they happened to already be vegan! My mom always made baked beans this way when I was growing up. When I had just plain beans out the can at my friends’ houses, I would think why? why would you eat something so boring? Michael loves them too. I could make these everyday and he wouldn’t complain. I could go on and on, but please make them for yourself and see.
This recipe makes 6 serving.
55 oz can vegetarian baked beans
8 oz can crushed pineapple in juice
1/2 white onion, finely chopped
1 clove garlic, minced
1/4 cup brown sugar
1/4 cup ketchup
1 tsp mustard powder
Salt and Pepper, to taste as needed
Pre-heat the oven to 375 degrees.
In a large bowl, combine all ingredients and mix well. Make sure you work in the mustard powder, painful to bite into a pocket of that stuff.
Baked for 30 minutes, or until bubbly.
It it cool slightly before serving and then enjoy! It’s a great summertime treat, I took a big tray (made 3 times the amount) to a family picnic. I love it with a juicy Tofurky Brat.
One thought on “Sweet and Tangy Baked Beans”