Amazingly satisfying Sweet Mustard Baked Beans. Easy and homemade they are full of incredible flavors, super tasty, entirely vegan and gluten free.
The idea of baked beans came to my mind recently, when I was invited to a party. Don’t get me wrong, a hummus like this Olive Hummus [vegan, gf] is one of my big favorites and will always be it.
But I was looking for something new to bring to this gathering. So these Sweet Mustard Baked Beans were my plan.
I actually hadn’t planned to post this here on the blog, but it turned out so amazing that I just have to share it with you all of you guys. Try and you know about the flavor sensation of these Sweet Mustard Baked Beans.
They are truly mouthwatering, creamy, protein rich, super simple, seriously this is something I would eat not only on gatherings or potlucks. It’s made for you once you tried it, you don’t wanna share.
How to make Baked Beans?
I used canned beans simply for time saving reasons. But if you want you can use dried beans, soak and cook them according to the manufacturer’s directions.
After cooking you can add them to a casserole dish. Traditional flavors include brown sugar, pork, and bacon. One has to mix everything and bake for at least 2 hours or a bit longer until you reach the right texture.
You see, with these ingredients baked beans aren’t plant based. They are often made with meat, but if you give my Sweet Mustard Baked Beans a try you won’t miss the meat at all.
They were devoured from everyone. No matter if vegan, vegetarian, meat or seafood lover. There is something for everyone.
You see, if you use canned beans you can save a good amount of time. No soaking and cooking required before you can get straight to combining all your ingredients in a casserole and bake them for 30 minutes, as we will do.
If you don’t want to bake the beans, you can also make these in a sauce pan over a stove top. Cook for around 15 minutes.
As well, you can make these in a slow cooker. You won’t believe me I’m one of those guys who never used a slow cooker or owned one. But it will work!
Just make sure to double the ingredients and cook it for around 6 hours on low setting or 3 hours on high setting.
There are many different methods, which as always depend on your taste and preference. So try for yourself and find your favorite method.
For me I used the oven, or if I’m absolutely lazy the casserole over stove top. Because in 15 minutes they are done and ready – that is a great deal.
How to make this Sweet Mustard Baked beans
It’s really easy to make. Transfer drained Cannellini beans into a casserole dish, and add all the other ingredients – except for the parsley which you will need for garnish.
Mix everything really well with a spatula or your hands. Bake for 30 minutes at 415°F, covered with aluminium foil. When done, top with parsley, serve on plates or straight from the casserole.
These make a great dairy free appetizer, lunch dinner or even snack. Delicious on it’s own or serve with some bread, or with some Cilantro Lime Cauliflower Rice.
For real the best baked beans. Yes better than any versions I tried before pre vegan days.
What kind of beans use for baked beans?
My favorite are white cannelloni beans but you can also use great northern beans or navy beans.
Cannellini beans are large and have a shape like kidney beans. They have a hint of earthy and nutty taste, and creamy flesh which is why these are my favorite.
Great Northern beans are smaller than Cannellini beans and have a more grainy texture plus a nutty dense flavor. They look like white lima baby beans.
Navy beans are small, cook relatively fast and also known as Boston beans.
All of these bean types are high in protein which makes them a great plant based protein resource. Also rich in fiber and antioxidants.
Give these Sweet Mustard Baked Beans a try. You won’t turn back, so good.
- Transfer drained Cannellini beans into a casserole dish, and add all the other ingredients - except for the parsley which you will need for garnish.
- Mix everything really well with a spatula or your hands. Bake for 30 minutes at 415°F, covered with aluminium foil. When done, top with parsley, serve on plates or straight from the casserole.
Nutrition Information:Yield: 8 Serving Size: 1 cup
Amount Per Serving: Calories: 236Total Fat: 8gSaturated Fat: 1.6gTrans Fat: 0gUnsaturated Fat: 1.9gCholesterol: 0mgSodium: 494mgCarbohydrates: 34gFiber: 6gSugar: 7gProtein: 10g