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Plant-based Southwestern Baked Beans
This plant-based recipe doesn’t include any meat, dairy, salt or oil. According to Michael Mooney, manager for epicurean feast at Blue Cross Blue Shield of Rhode Island, the plant-based diet is very popular at this B I location.
Servings
6
6
Cuisine Type
- american
Menu Part
- Side Dish
Main Ingredient
- Beans
- Vegetables
Source: Blue Cross & Blue Shield of Rhode Island, Providence, R.I.
This plant-based recipe doesn’t include any meat, dairy, salt or oil. According to Michael Mooney, manager for epicurean feast at Blue Cross & Blue Shield of Rhode Island, the plant-based diet is very popular at this B&I location.
Ingredients
1 lb. pinto beans, precooked
1 cup fresh onions, cleaned, diced
1 cup green bell peppers, cleaned, diced
1 cup diced tomatoes with juice
2 fresh jalapeños, minced
1 tbsp. fresh garlic, minced
1/4 cup local honey
2 tbsp. Dijon mustard
2 cups vegetable stock
1 tsp. cumin
1 tsp. black pepper
1 tsp. dried oregano
1/4 cup cilantro
1 tbsp. minced fresh garlic
1 tbsp. light soy sauce
Steps
Place all ingredients in large roasting pan and mix well.
Cover and roast in 375°F oven for 45 minutes.
Remove cover and bake for 15 minutes to reduce liquid.
Garnish with your choice of fresh herbs.
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