It has become a Christmas Eve tradition in our family to make my grandma’s baked beans for dinner. They are so freaking delicious. The taste of molasses screams out of every bite. They are sweet and oh so filling. But, lets just say that it make stocking opening a little awkward. Santa’s arrival isn’t the only thing that keeps you up at night after eating a bowl. (First and last use of toilet humour, I promise) They taste amazing along with a good thick piece of whole wheat or oatmeal bread and a couple of slices of tempeh bacon if you are feeling it.
2 medium onions, chopped
1 can kidney beans
1 can black beans
1 can chickpeas
1 can diced tomatoes with half the liquid
1/2 c. brown sugar
3/4 c. molasses
1 tsp. dry mustard
Preheat oven to 375°F.
Heat a splash of olive oil in a medium frying pan. Sautée the onions until soft and golden.
Mix all ingredients together in large casserole dish.
Bake covered for an hour. Reduce the heat to 350°F and bake for another half an hour uncovered, stirring occasionally so that the top beans don’t burn.
Serve with a big slice of oatmeal bread to sop it all up.