Aunt Linda's Vegetarian Baked Beans


Aunt Linda's Vegetarian Baked Beans

This unique vegetarian bean recipes uses beer and apple juice to impart a warm, complex flavor. These beans are great as a side dish or as a topping for a veggie dog. Make these even healthier and leave out some of the molasses.


On a chilly day, serve with hot brown bread and steamed cabbage. In picnic weather, serve with tofu dogs and vegetable salad. Leftovers are great over toasted wheat bread.

Cooking Time2 hr 15 min


  • 3/4 cup dry soybeans
  • 1 cup dry pinto beans
  • 1 cup onion, chopped
  • 10 tablespoons apple juice or 1/2 cup beer plus 2 tablespoons apple juice
  • 1/3 cup ketchup
  • 1 tablespoon dry mustard
  • 1 teaspoon cumin
  • 1/2 cup black strap molasses


  1. Soak beans overnight in separate containers; soybeans fare better if soaked in the refrigerator. Drain soybeans, cover with fresh water, and simmer for 1-1/2 hours.
  2. Add drained pinto beans and additional water and continue simmering for 45 minutes or until beans are tender but not mushy; add additional water if necessary.
  3. Combine with remaining ingredients in a covered baking dish. Bake 1 hour at 350 degrees F. (If time allows, bake 2-3 hours at 250 degrees F to enhance flavor.) 

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