Firecracker Baked Beans

  • Yield 4 to 6 servings

A vegetarian version of baked beans—a Fourth of July classic.


1 pound dried pea beans (navy beans may be used) or 2 (16-ounce) cans may be substituted, if desired
1 medium Vidalia onion, chopped
2 jalapeno peppers, sliced thinly
1 1/2 cups tomato puree
2 cups apple juice
2 tablespoons molasses
2 tablespoons dark brown sugar
1/2 cup apple cider vinegar
2 tablespoons Dijon-style mustard
1 tablespoon low-sodium soy sauce or tamari


  1. If using dried beans; cover the beans with cold water, bring to a boil, remove from heat and allow to sit at room temperature 1 hour. Discard water and cover with fresh water. Bring to boil over high heat, reduce heat and simmer another hour or until almost tender; drain.
  2. If using canned beans, rinse and drain them well.
  3. Then, place all ingredients with beans in a large, heavy nonreactive saucepan. Simmer 45 minutes or until beans are tender and a sauce forms.



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