Food Storage & Other Adventures in Motherhood

Food Storage Friday: Easy Baked-Style Beans

by heather

This weeks food storage experiment is inspired by a recipe from the Veganomicon: The Ultimate Vegan Cookbook. Whenever I see instructions that say ‘put in the oven for an hour (plus)’, I think, ‘this is the part where I

With 'baked potatoes' (also from the crock pot) and roasted Brussels sprouts

stick it in my crockpot instead so I don’t have to worry about it.’ And I changed the ingredients a tad. These beans taste like the ‘baked beans’ from a can without the super-sweet high fructose corn syrup factor. This one was a hit with my family. Thing 1 was so excited that after one bite she came and hugged me and thanked me for the beans. Cindy Lou Who tried to stall bedtime by requesting more beans, and Thing 2 said “UGG! Mom, why is it that you cook so many beans?!” Why? Because that’s how we roll around here.

Easy Baked-Style Beans
Food Storage Ingredients:
2 cans (14.5 oz) pinto beans, rinsed and drained
2 cans (8 oz) tomato sauce
1/3 cup light molasses
2 teaspoons mustard powder
1 teaspoon salt
1/4 teaspoon allspice
2 Tablespoons olive oil
1 bay leaf
imitation bacon bits (optional)

Fresh Ingredients:
1 medium onion, diced
3 cloves garlic, minced

1. Combine tomato sauce, molasses and spices inĀ  medium-sized crock pot. 2. Saute onion in olive oil until slightly caramelized. (About 10 minutes) Add garlic and saute for one more minute. 3. Stir onions and beans into sauce. Stir once half way through. Add bacon bits if desired. How high you cook it depends on your time frame. High: 1-2 hours, Low: 3-4 hours

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