Chickpea “Baked Beans”
Tastes like the best homemade baked beans but better! More easily digested than all beans!
No barbecue feast or picnic is complete without them! Vegan, Vegetarian & Gluten Free.
Any homemade baked beans are superior to canned! See below all the preservatives, chemicals and “natural flavors” most major companies add.
I Love Baked Beans – just cannot digest them ~ I have been making this recipe for years… you will love them!
Chickpeas are full of fiber and protein, as well as being low in fat and calories. They also contain minerals such as iron and zinc, and are a good source of B vitamins including folic acid. In this recipe you do not need to soak them ~ just open two cans (organic please!)
Homemade tastes best without chemicals and preservatives. You will have many ingredients in your pantry.
Mine are chock full of yummy flavors – smothered with onions, shallots and garlic. Lots of tomatoes which I love and sprinkled with dark brown sugar and molasses for a definite sweetness. Chipotle chilis (the canned ones in adobe) add a touch of smokey heat.
My garden is flourishing with fresh thyme – and I think it is the perfect herb to add, complements the other flavors.
I make these chickpea “baked beans” from scratch often, they are that good – and I know (and can pronounce) all the ingredients!
It’s easy to make: cook the onions, shallots garlic and mustard seeds – add chopped tomatoes and the rest of the sauce ingredients.
Cover and simmer 20 minutes to blend the flavors – then add to a baking dish and pop into the oven for 20 minutes uncovered. That’s it!
I have adjusted the sugar content… lowered it – just enough added for a sweet n’ sour flavor with a spicy punch from chipotle chiles.
Yes, you can use this method with any beans you desire.
Make the BEST” baked beans” using these ingredients:
Organic Garbanzo Beans (chickpeas), onion, shallot, garlic, yellow mustard seeds, canned San Marzano tomatoes, tomato paste, chipotle in adobe, brown sugar, molasses, balsamic vinegar, spicy brown mustard, sea salt and pepper.
I usually have ALL of these ingredients on hand.
Tomatoes, Molasses, Chipotles in Adobe, Balsamic Vinegar (in the recipe) all contain UMAMI – that fifth taste that lets food taste delicious; think sweet, sour, bitter, and salty.
The Chickpea “Baked Beans” will be surrounded by lots of sauce as it goes into the oven.
The purpose? – To condense the sauce and enhance the flavor! Bake for 20 minutes uncovered.
One of the most popular brand of Canned Baked Beans – Bush’s Best Original Baked Beans INGREDIENTS:
Prepared Navy Beans, Water, Brown Sugar. Contains 2% Or Less Of: Cured Bacon, Salt, Mustard (water, Vinegar, Mustard Seed, Salt, Paprika, Turmeric), Modified Corn Starch, Onion Powder, Caramel Color, Spice, Garlic Powder, Natural Flavor.
My take: First ingredient beans.. thats good, then, by volume, you get water! Then sugar – which means there is a lot of it.
Please never buy a product with caramel coloring! (It’s a carcinogenic.) Natural flavor.. I’m not surprised, yuck! – they are unwanted chemicals; fake flavors.
So – I make my own with awesome ingredients!
Recipe can be made days ahead – will last well in a well sealed glass container in the refrigerator- at least one week.
Enjoy one of my favorite and updated SIDES!
Karen's Chickpea "Baked Beans"
- 2 teaspoons extra virgin olive oil
- 1 cup onions peeled, 1/2" dice
- 1/2 cup shallots peeled, 1/2" dice
- 1 tablespoon fresh garlic peeled and minced (or finely grated)
- 1 teaspoon yellow mustard seeds
- 1 1/4 cups peeled chopped tomatoes* save 1 1/2 cup juice from 28 ounce can
- 1 tablespoon tomato paste
- 1 1/2 teaspoons chipoltle in adobe minced (less if desired not too spicy)
- 1/2 cup dark brown sugar I use non GMO
- 3 tablespoons molasses I use non GMO
- 2 teaspoons balsamic vinegar (without caramel coloring
- 2 teaspoons spicy brown mustard I use organic
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly cracked black pepper
- 1 1/2 cups tomato juice
- 2 cans chickpeas drained and rinsed, I use organic
- 2 sprigs fresh thyme
- 2 teaspoons fresh thyme leaves (can use fresh parsley if needed)
- Heat olive oil in a heavy non-reactive pot - set to medium- low heat.Add onions and stir from time to time until translucent, yet not colored; 5 minutes.Add shallots, garlic and mustard seeds. Stir to incorporate - raise heat to medium and cook 3 minutes until just golden around the edges.
- Add tomatoes - drained from there juice, stir and raise heat to HIGH. Cook, stirring until tomatoes start to stick (this is good!) for three minutes. (Lends a roasted flavor.)
- Add remaining "sauce" ingredients - tomato paste, chipotle, brown sugar, molasses, balsamic vinegar, spicy brown mustard, sea salt and pepper.Give a big stir to incopotate, add tomato juice, bring to a boil, then to a low simmer.
- Add drained chickpeas, stir well - cover and simmer 20 minutes.Preheat oven to 350 degrees.
- Add the chickpea/sauce mixture to a baking dish to hold.Bake UNCOVERED in the oven 20 minutes - or until the sauce has reduced thickened somewhat.
- The final Chickpea "Baked Beans" will be surrounded by sauce that has now been reduced and flavorful.
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