Vegetarian Baked Cranberry Beans

Name: Vegetarian Baked Cranberry Beans
Prep time: 10 min
Cook time: 70 min
Total time: 440 min
Ingredients: 1 cup dried cranberry beans; water as needed; 1 bay leaf; 1 cube vegetable bouillon cube, divided; 2 tablespoons olive oil; 1 medium yellow onion, diced; 0.5 cup diced bell pepper; 1 cup tomato sauce; 3 tablespoons tomato paste; 1.5 tablespoons white sugar; 1 tablespoon Dijon mustard; 1 teaspoon apple cider vinegar; 1 teaspoon chipotle flakes; 0.5 teaspoon smoked paprika

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A vegetarian version of your potluck favorite made with cranberry beans. This recipe uses simple ingredients to give you a truly wholesome dish full of natural flavor. Serve with polenta for a complete meal or as a side dish to your favorite main course.

Recipe by Buckwheat Queen

Published on June 19, 2020

Prep Time:

10 mins

Cook Time:

1 hr 10 mins

Additional Time:

6 hrs

Total Time:

7 hrs 20 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

1 cup dried cranberry beans
water as needed
1 bay leaf
1 cube vegetable bouillon cube, divided
2 tablespoons olive oil
1 medium yellow onion, diced
½ cup diced bell pepper
1 cup tomato sauce
3 tablespoons tomato paste
1 ½ tablespoons white sugar
1 tablespoon Dijon mustard
1 teaspoon apple cider vinegar
1 teaspoon chipotle flakes
½ teaspoon smoked paprika

Directions

Cover beans with water in a large pot and allow to soak for 6 to 8 hours. Drain and rinse under cold running water.
Cover soaked beans with fresh water about 3 inches above the top of the beans and bring to a boil over medium-high heat. Add bay leaf and 1/2 of the bouillon cube. Reduce heat and simmer until beans are al dente, about 45 minutes.
Drain beans and reserve the liquid. Discard bay leaf.
Heat olive oil in a large pot. Add onion and bell pepper; cook until soft and translucent, about 5 minutes. Add drained beans and stir to combine. Add remaining 1/2 bouillon cube, tomato sauce, tomato paste, sugar, mustard, vinegar, chipotle flakes, and paprika. Stir and simmer until sauce has cooked down and beans are soft but not mushy, about 20 minutes. Add some of the reserved bean stock if necessary to keep it from burning, but not too much to make it soupy. Serve warm.

Nutrition Facts (per serving)

286	Calories
8g	Fat
44g	Carbs
13g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 286
% Daily Value *
Total Fat 8g	10%
Saturated Fat 1g	6%
Sodium 525mg	23%
Total Carbohydrate 44g	16%
Dietary Fiber 14g	51%
Total Sugars 10g
Protein 13g
Vitamin C 24mg	121%
Calcium 91mg	7%
Iron 4mg	21%
Potassium 1058mg	23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.