Vegetarian Beans Baked in Tomato Sauce

A hearty dish combines tender beans with a rich, flavorful tomato sauce that’s perfect for a cozy meal. It’s simple to make, packed with nutrients, and sure to satisfy both vegetarians and meat-eaters alike.

Chef Tips

Use canned beans for a quicker cooking time, but rinse them well to reduce sodium.
Simmer the tomato sauce gently to deepen the flavors without burning it.
Add a pinch of smoked paprika or chili flakes for a subtle smoky or spicy kick.

Ingredients 0/9

1 (16 ounce) package dry kidney beans 2 teaspoons salt, divided 3 ½ (6 ounce) cans tomato paste ¼ cup brown sugar 2 tablespoons vinegar 1 tablespoon cornmeal 1 teaspoon ground cumin ½ teaspoon hot paprika ½ teaspoon ground ginger

Why This Recipe Is A Favorite

Hearty and full of flavor, making it a satisfying meal for vegetarians and meat-eaters alike. It’s packed with protein and fiber from the beans, and the rich tomato sauce adds a comforting, tangy touch. Plus, it’s easy to prepare and perfect for a cozy dinner.

Step 1

Place the kidney beans in a large pot and cover them with water. Let them soak for about 8 hours or overnight. Once soaked, drain the beans and refill the pot with fresh water, making sure it’s about an inch above the beans. Add a teaspoon of salt and simmer gently over low heat for around 2 hours until the beans are tender.

Step 2

When the beans are cooked, drain off any extra water, leaving just enough to cover the beans. Stir in the tomato paste, brown sugar, vinegar, cornmeal, the remaining teaspoon of salt, cumin, hot paprika, and ginger. Mix everything together well.

Step 3

Keep the pot on low heat and cook the bean mixture slowly for 2 hours, stirring occasionally to prevent sticking. Then, continue cooking for another couple of hours, stirring now and then, until the sauce has thickened up nicely and the flavors have melded. Enjoy!

people cooked this recipe

By David Brown

David shares approachable recipes, helpful cooking tips, and simple meal ideas.

How To Enjoy This Dish

Serve this dish warm with crusty bread or over a bed of fluffy rice. It also pairs well with a simple green salad or steamed vegetables for a complete and balanced meal.

How To Store For Later

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water if the sauce has thickened too much. This dish can also be frozen for up to 2 months.

Frequently Asked Questions

Can I use canned kidney beans instead of dry beans?

Yes, but reduce the initial soaking and cooking time since canned beans are already cooked. Add them directly to the sauce and simmer until flavors meld.

Do I need to soak the beans overnight?

Soaking overnight helps soften the beans and reduces cooking time, but a quick soak method (boiling for 2 minutes then soaking for 1 hour) can work too.

What can I substitute for cornmeal in this recipe?

You can use fine polenta or omit it if unavailable; it mainly helps thicken the sauce.

How spicy is the dish with hot paprika?

The hot paprika adds mild heat; adjust the amount to your taste if you prefer less spice.

Can I prepare this recipe in a slow cooker?

Yes, after soaking, cook the beans until tender, then combine all ingredients in the slow cooker and cook on low for several hours until thickened.

Why do I need to stir the beans frequently while cooking?

Stirring prevents the beans and sauce from sticking to the pot and burning during the long cooking time.

Can I freeze leftovers?

Yes, the beans freeze well. Store in an airtight container and thaw before reheating gently.

What is the purpose of vinegar in the recipe?

Vinegar adds a slight tang that balances the sweetness and enhances the overall flavor.