vegetarian baked beans made from scratch
Source: posted by vbordlee
Sort, wash and soak navy beans in refrigerator for 24 hours. Place water and beans in crock pot and cook until soft. You may need to add more water depending on how long it takes to cook them. Saute' onions and celery in hot iron skillet with olive oil. Cook until browned. (Important step). Add to cooking beans. Next add tomato paste and stir well. Do not add the seasonings until the beans are soft. (Important step).
Mix remaining ingredients with beans and transfer to a large glass baking dish. Bake for several hours until browned around the edges. I cooked mine for about 3 hours on 350 degrees.
Serve with sandwiches and potatoe salad for a nice pic-nic meal.
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Serving Size: 1 Serving (261g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 232 | ||
Calories from Fat: 9 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 57.8mg | 2 % | |
Potassium 1044.9mg | 27 % | |
Total Carbohydrate 47.3g | 14 % | |
Dietary Fiber 14.3g | 57 % | |
Sugars, other 32.9g | ||
Protein 12.3g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 232
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