Hey guys! The weather is finally getting nicer and nicer, and I’m really starting to miss those summer barbecues! While we’re all stuck at home, you can still have a taste of summer time. These Stove-Top Baked Beans bring together caramelized onions, garlic, vinegar, and spices to make the perfect side dish.
I feel like all of my recipes are super versatile right now, because it can be hard to get super specific ingredients. You can use pretty much whatever canned beans you’d like in this recipe. I used black beans and red kidney beans to keep it interesting. Beans are so good man! They’re definitely underrated but are a great source of protein. In this dish, they’re great as a side with another protein, or just with some pita or bread. The recipe below makes a pretty big batch, which you can always halve if you don’t want to make too much. Or double it and freeze some for later- I haven’t tried that yet but I’m sure it would be great for when you’re in a pinch and are craving some beans. And lets be honest, that was me all the time before quarantine started. Now I’m still carving beans but I have more than enough time to make em.
I also caramelized the onions more than usual in these beans, to give them extra flavour. You want them nice and soft and brown. Maple syrup gives this recipe some sweetness, and red wine vinegar cuts through the sugar. The result are some seriously good beans! And since I made them on the stove they take less time to make as well. How can you go wrong? Here’s the recipe.
Stove Top Baked Beans
Serves: 8 as a side (I have a lot of bean eating to do)
Total Time: 45 minutes
- 2 tbsp olive oil
- 1/2 a medium sized yellow onion, diced
- 2 cloves of garlic, minced
- 1 tsp shawarma spice (or use smoked paprika)
- 1/2 tsp cumin
- 1/4 tsp cayenne powder
- 2 cans of beans, drained and rinsed (I used black and red kidney)
- 2 tsp pure maple syrup
- 2 tbsp red wine vinegar
- 1 can crushed tomatoes
- Salt and pepper to taste
- Heat the olive oil in a large pot over medium-low heat. Add the onions and garlic and cook until the onions are translucent, about 6 minutes. Add in the shawarma spice or paprika and cook for an additional 5 minutes, until the onions are soft and caramelized. Add water or more oil if the pot starts drying out.
- Put the beans, tomatoes, vinegar, maple syrup, cumin, and cayenne pepper in the pot and stir until combined. Bring the mixture to a simmer and then turn the heat to low.
- Cover the beans and let them cook for about 20-30 minutes. Remove from the heat, season liberally with salt and pepper, and enjoy;)
Hope these beans transport you to an awesome summer BBQ!