Confession time! I've only had baked beans probably like twice in my entire life. I think both times I found them as side dishes that someone brought to some random BBQ. Why only twice? I can't be sure, but maybe it's because I've never liked ribs and baked beans usually accompany ribs. Right? Eh, who knows. My family certainly never made them, though I don't know if there was a particular reason for that. Maybe they're not really an Alaska thing? Or maybe baked beans are something that my family just never really embraced. A shame I should think, reflecting.
Either way, I have embraced them. I saw this vegan recipe for baked beans a little while back and for about a week now, I have been transfixed, yearning for baked beans! I'm so weird. Hey, if it's sweet, I'm on board.
So, these I am sure are not "authentic"...whatever that means with regards to baked beans. I'll freely admit I have no idea. I can tell you though, that this dish was awesome. It was sweet, creamy, warm and comforting. The best part may have been how super easy it was to make. With Todd's birthday party tomorrow (I'll be making homemade veggie burgers, vegan potato salad, grilled corn on the cob and a surprise homemade cake) and working to get back into the swing of things with work and home, I just didn't have time or energy to make something that required a lot of effort. Okay, any effort. Other effortless meals this week included pasta with beet greens, Amy's dairy-free bean burritos and copious smoothies. I didn't record those though. Sorry!
Doesn't that look like the perfect end-of-summer-beginning-of-fall meal? Yes, I agree that it does.
So, if you're short on time but don't want to sacrifice a great, nutritious and comforting early fall meal, then this dish is for you!
Healthy Baked Beans with Rainbow Chard and Quinoa
Inspired by the wonderful Girl Makes Food
Serves 4-6
- 3 cups water
- 1 1/2 cups dry quinoa, rinsed
- 2 tsp. olive oil
- 1 large yellow onion, minced
- 1 red bell pepper, minced
- 1 large bunch of rainbow chard, washed, de-stemmed and chopped (or kale, spinach or any kind of chard)
- 1-2 large handfuls of spinach
- 2 tsp. stone ground mustard
- 2 15 oz. cans of pinto beans, drained and rinsed
- 3/4 cup vegan BBQ sauce
- 1/4 cup ketchup
- 2 tsp. paprika
- 1/4 tsp. salt
- 1/4 tsp. ground chipotle chili powder
- sprinkle of ground black pepper
Bring the water to boil in a small saucepan. Add the rinsed quinoa and stir. Turn to low and allow to simmer, covered for 15 minutes. Once done cooking, fluff with a fork.
While quinoa does it's thing, heat the oil in a medium saucepan and add the onion, pepper, spinach and rainbow chard. Saute for about 5 minutes over low heat.
Drain and rinse the beans. Add them to the saucepan with the onion, red pepper and greens, along with the remaining ingredients.
Cover, turn to low and allow to simmer for 15 minutes, stirring occasionally.
Serve the baked bean mixture over a bed of quinoa and enjoy!
That was easy enough, right?
I am fairly ignorant to proper baked beans, so if you have a family or a favorite baked bean recipe let me know! I'd love to hear about it. Are beans popular where you live? I imagine they're found a lot in the South. I have no science to back me up on this one, it's just a hunch.
- 3 cups water
- 1 1/2 cups dry quinoa, rinsed
- 2 tsp. olive oil
- 1 large yellow onion, minced
- 1 red bell pepper, minced
- 1 large bunch of rainbow chard, washed, de-stemmed and chopped (or kale, spinach or any kind of chard)
- 1-2 large handfuls of spinach
- 2 tsp. stone ground mustard
- 2 15 oz. cans of pinto beans, drained and rinsed
- 3/4 cup vegan BBQ sauce
- 1/4 cup ketchup
- 2 tsp. paprika
- 1/4 tsp. salt
- 1/4 tsp. ground chipotle chili powder
- sprinkle of ground black pepper
- Bring the water to boil in a small saucepan. Add the rinsed quinoa and stir. Turn to low and allow to simmer, covered for 15 minutes. Once done cooking, fluff with a fork.
- While quinoa does it’s thing, heat the oil in a medium saucepan and add the onion, pepper and rainbow chard. Saute for about 5 minutes over low heat.
- Drain and rinse the beans and add to the saucepan along with the remaining ingredients.
- Cover, turn to low and allow to simmer for 15 minutes, stirring occasionally.
- Serve the baked beans mixture over a bed of quinoa and enjoy!
I had lots of yellow leaves on my car this morning. Fall is coming. Now back to preparing for a special birthday!
