Smoky Homemade Baked Beans
Smoky and savory, these baked beans rely on a blend of BBQ sauce, tomato paste, and smoked paprika for depth. A plant-based alternative to traditional recipes, they can be prepared with either dried or canned beans.
Ingrédients
- 1 lb dry beans · cooked or canned, drained
- 1 tbsp olive oil
- 1 onion · diced
- 2 garlic cloves · roughly chopped
- 1/4 cup tomato paste
- 1 tsp ground mustard
- 1 tbsp smoked paprika
- 1/2 tsp black pepper
- 1/2-3/4 cup BBQ sauce
- 1 tbsp Worcestershire sauce
- 1/2-1 tbsp maple syrup
- 3/4-1 cup bean broth · or water or veggie broth
- salt · to taste
- cayenne, chipotle powder or hot sauce · optional
Préparation
- 1
Preheat oven to 190°C.
- 2
In a large oven-proof skillet or braiser, sauté the onion and garlic in olive oil over medium heat until tender. Add the tomato paste and spices, then stir for 1 minute to toast them.
- 3
Whisk in the BBQ sauce, Worcestershire sauce, maple syrup, and bean broth, bringing the mixture to a simmer. Fold in the beans, adding extra broth if needed to ensure the mixture remains slightly loose.
- 4
Adjust seasoning with salt, pepper, and optional heat such as cayenne or hot sauce. If further balance is needed, add maple syrup for sweetness or vinegar to reduce it.
- 5
Transfer to the oven and bake uncovered for 40-50 minutes, or until the beans are bubbling, thickened, and the surface is caramelized.