janet @ the taste space

Stovetop Apple Baked Beans

In Favourites, Mains (Vegetarian) on July 2, 2013 at 5:48 AM

Stovetop Apple Baked Beans

Have you checked out some of the other blogs on the Great Vegan Bean Book Blog Tour yet?  I keep bookmarking more recipes to try. I feel like the majority of the cookbook is earmarked, to be honest.

I thought it might be nice to cook up a bunch more of the recipes and let you know how they were.. but then I made my second dish and decided to not delay my post any longer. The beans were fabulous.

Everyone has their go-to baked bean recipe. I did not grow up with baked beans, so I keep trying out new versions. Mango BBQ Beans are one of my favourites, but I also enjoyed the robust Slow-Cooked Nova Scotian Baked Beans with blackstrap molasses and pumpkin seed butter.

Like the Mango BBQ beans, these apple baked beans are simply simmered on the stovetop. They are also sweetened with fruit and since I used pureed canned tomatoes instead of tomato sauce, the sauce was lighter. A dash of molasses, Dijon mustard and apple cider vinegar make a complex sauce which is also flavoured with rosemary, thyme and smoked paprika. Weird, but it works. Very, very well. The beans probably do not need such a long simmer, but I decided to go a bit lazy with my food prep. Since I had Macintosh apples, which turn to mush when heated, I thinly sliced them. Thus, I had to wait for the slices to turn to mush. If you have an apple that keeps its shape, you will need to chop it up more finely.

Most bean-centric dishes make good leftovers, but I loved these beans cold, too. I served them on top of fresh baby spinach for a nice, light meal.

Stovetop Apple Baked Beans
PS. The winner of The Great Vegan Bean Book giveaway is babette from Vegan in Montreal. Congratulations!

Stovetop Apple Baked Beans
Adapted from The Great Vegan Bean Book

2 cups cooked white kidney beans (or Great Northern beans, or your favourite pinto bean), rinsed and drained if canned
2 apples, peeled – thinly slice if Macintosh or finely chopped if a firmer apple
14.5 oz crushed tomatoes, or pureed diced tomatoes with juice (I used the latter)
4 tsp Dijon mustard
2 tsp molasses
1 tbsp apple cider vinegar
1/2 tsp smoked paprika
1 tsp dried thyme
1/2 tsp dried rosemary, ground if possible
additional water to thing, if desired (I did not add any)
salt and pepper, to taste

1. In a medium saucepot, combine all ingredients except salt and pepper. Bring to a boil, cover and simmer for 90 minutes, stirring occasionally, until your apples have baked down into mush.

2. Serve warm, but it is also just as good cold as a salad with some spinach (yum!).

Serves 4.

  1. that sounds like exactly what I need to do with the apples that are being neglected in my fruit bowl because they are past it – bookmarked

  2. I am totally impressed you’re still blogging right now… how was the first day of work???

  3. Glad you are settling in. This will be a good use for tomato puree I recently found in….wait for it: GLASS JARS! Yay! No more BPA in cans for us! can use fresh rosemary for this. And definitely yes, over spinach.

    • Hi Ellen, We finally got our pod yesterday and now it feels more like home. I made this before I left.. I can’t wait to make some real food now that I have at least some of my kitchen unpacked. 😉

  4. Apples in baked beans is such an interesting idea! This sounds perfect for fall–although I have to admit I’ve been hankering for baked beans even in the serious heat lately. 🙂

  5. Beans beans how I love them 🙂 I grew up with Heinz baked beans on toast rather than the real deal. I suppose I still haven’t really had the authentic baked beans but I love the healthier versions I’ve tried. I’m also a fan of the AFR Mango baked beans and for a non-tomatoey recipe I like the Boston baked beans from The Vegan Table. Love that these have no added sugar at all!

    • I think baked beans are more common in the UK. I remember seeing them for breakfast, smothered over toast. I will have to try out the recipe from The Vegan Table – thanks for the tip. 🙂

  6. Ooo I”ve never thought to put apples in baked beans before! Definitely adding this to my next bbq menu!

  7. Oh, fantastic! I love it when I find new ways to put fruit in my meals 🙂

  8. Just made this, it took 10mn in the pressure cooker. I used two cans of cannellini beans. I like it! I was surprised it didn’t call for garlic or onion, but it doesn’t need it. I think I’ll add some chopped fresh oregano when I eat it later. Thanks for sharing the recipe.

    • Nice! I am totally impressed you made this so quickly. Glad to hear you liked it. I think oregano would be lovely in here, now that you mention it. I really need to look into a pressure cooker. Speedy beans! 🙂

  9. Wow – I love the idea of throwing an apple in there, that would really add to an already tasty sounding dish =)

  10. […] The Taste Space shared Stovetop Apple Baked Beans […]

  11. […] I mislead you with some pre-written posts, things have been a tad chaotic since my arrival in Texas. We drive down separately from our stuff. […]

  12. I love the idea of sweetening with the apple and using canned tomatoes instead of sauce for lightness. I have a feeling this will be my new go-to baked bean recipe! I might just have to try it in the slow cooker as well!

  13. […] Stovetop Apple Baked Beans from Janet @ the taste space […]

  14. These sound incredible. I found you at healthy vegan Friday. Thanks!

  15. […] 3. Stovetop Apple Baked Beans from The Taste Space: […]

  16. […] Stovetop Apple Baked Beans from Janet @ the taste space […]

  17. […] have two recipes for baked beans which include blackstrap molasses. One is a stovetop version that includes apple to sweeten the sauce and the other is a slow-cooked Nova Scotian style baked […]

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