Savory Vegetarian Baked Beans with Tangy Tomato Sauce

Ingredients

• 1. One package of dried kidney beans (16 ounces)
• 2. Divided into two portions, two teaspoons of salt
• 3. Three and a half cans of tomato paste (6 ounces each)
• 4. A quarter cup of brown sugar
• 5. Two tablespoons of vinegar
• 6. A tablespoon of cornmeal
• 7. One teaspoon of ground cumin
• 8. Half a teaspoon of hot paprika
• 9. Half a teaspoon of ground ginger

Step 1

To begin crafting this flavorful bean dish, start by placing the kidney beans in a generously-sized saucepan. Let them soak in water for a minimum of 8 hours, or even better, overnight for enhanced tenderness.

Step 2

Once the beans have soaked sufficiently, it's time to drain the water and replace it with fresh water, ensuring the beans are covered by about an inch. Add a dash of salt to enhance the flavors.

Step 3

Next, let the beans simmer gently over low heat for around 2 hours until they are tender. Once cooked, carefully drain any excess water until it just barely covers the beans in the pan.

Step 4

Now, it's time to infuse these beans with a medley of rich flavors. Mix in tomato paste, a hint of brown sugar, a splash of vinegar, cornmeal, and a blend of spices including cumin, hot paprika, and ginger. Make sure to combine all the ingredients thoroughly.

Step 5

Allow the bean mixture to simmer gently for another 2 hours, stirring occasionally to prevent sticking. Continue cooking until the mixture has thickened and reduced to your desired consistency, typically an additional 2 hours of cooking time.