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Vegetarian baked beans from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 416) by Mark Bittman

  • molasses
  • dry mustard
  • onions
  • canned tomatoes
  • butter
  • white beans

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Notes about this recipe

  • Eat Your Books

    See recipe for variations. Can substitute any neutral oil for butter.

  • Rutabaga on May 24, 2014

    As Bittman notes, despite being vegetarian, these beans are still full of flavor. Because of the molasses, they are quite sweet, but many people enjoy that aspect of baked beans. I had cooked my beans more fully than intended before baking them with the remaining ingredients, but that proved to be no problem. Although my pan was very full, I added a little boiling water as interacted, but I'm not sure that was necessary. With the addition of canned tomatoes and their juices, the beans were already quite saucy, and I ended up cooking off some of the extra liquid on the stovetop after removing the beans from the oven.

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