Tangy Tomato Baked Beans

We love traditional baked beans, but sometimes we want a break from all that smoky sweetness. This recipe is spicy, tangy, and tomatoey: the perfect dish to go alongside grilled meat or vegetables. We recommend serving these beans with some hearty toast to soak up all the delicious simmering liquid. 

Tangy Tomato Baked Beans

  • Servings: 6
  • Difficulty: 3 hours and 45 minutes
  • Print

Ingredients

  • 2 (15 oz) cans navy beans 
  • 2 tbsp tomato paste
  • ¼ tsp red pepper flakes
  • ½ tsp onion powder 
  • 1 sprig thyme 
  • 2 tsp red wine vinegar 
  • 2 large pieces toasted bread

Directions

1) In a Suvie pan, combine navy beans with liquid, tomato paste, water, red pepper flakes, onion powder, thyme, 1 tsp salt, and ½ tsp ground black pepper. Insert pan into your Suvie, input settings, and cook now or schedule. 

Suvie Cook Settings

Bottom Zone: Slow Cook High for 2 hours

2) After the cook, remove pan from Suvie and stir in red wine vinegar. Season to taste with salt and pepper. Remove thyme sprig and serve. 

Note: If you would like to make this recipe in Suvie 1.0, insert pan into the top zone of Suvie, fill reservoir, and set to Slow Cook on High for 2 hours.

Nutrition

Nutritional Information per serving (6 servings per recipe): Calories 200, Total Fat 1g, Total Carbohydrates 37g, Total Sodium 400mg, Total Protein 14g.

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