This simple recipe transforms canned beans into a flavorful, hearty dish that's perfect for a quick vegetarian meal. With just a few ingredients and minimal prep, you'll have a comforting side or main in no time.
Start by preheating your oven to 350°F (175°C). In a large skillet, heat some oil over medium-high heat. Toss in the chopped onion and jalapeño, cooking until the onion becomes soft and a bit translucent, about 5 minutes. Add the garlic and cook for another minute, then pour in the bourbon and let it simmer gently for about 4 minutes before turning off the heat.
In a big bowl, whisk together the tomato paste, maple syrup, molasses, vinegar, soy sauce, mustard, and paprika until everything is smooth. Stir in the onion and jalapeño mixture along with the beans, mixing everything gently so you don’t break up the beans too much.
Pour the mixture into a baking dish, cover it, and pop it in the oven for 35 minutes. After that, remove the cover and bake it for another 15 minutes to let it thicken up a bit. When it’s done, take it out and let it rest for about 5 minutes before digging in.
- Rinse the canned beans well to reduce sodium and improve flavor.
- Use a baking dish with a lid or cover tightly with foil to keep the beans moist.
- Stir halfway through baking to ensure even cooking and prevent sticking.
This dish is quick to make and uses pantry staples, making it perfect for busy days. It’s hearty, flavorful, and satisfying without any meat. Plus, it’s a great way to enjoy a classic comfort food in a vegetarian style.
Serve these beans warm alongside toasted bread, rice, or a fresh green salad. They also make a great topping for baked potatoes or can be spooned over grilled vegetables for a complete meal.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water if the beans seem dry. For longer storage, freeze in a sealed container for up to 3 months.
