Edible Savories: Get-Baked Beans

Tangy, spicy, sweet, barbecue baked beans to get you baked. Serve either as a side or as a meal! The main recipe will serve/stone 3-4 people.

INGREDIENTS:

2 cups dried beans, pinto or navy, soaked overnight
or canned beans

WET

2 or 3 TBS cannabutter, melted
1/2 cup water
2 tbs tamari (soy sauce, use coconut aminos for a gluten-free option)
1/2 cup apple cider vinegar
2 TSP lemon juice
3 TBS tomato paste
small can of tomato puree
2 TSP  liquid smoke
1/4 cup molasses
1/4 cup maple syrup

DRY

1 TSP black pepper
1/2 TSP red pepper flakes
1 1/2 TSP onion powder
1 1/2 TSP garlic powder
1 TSP paprika
1/2 TSP salt
1/4 TSP cumin
1/8 TSP cloves
1 TSP chili powder

1 TBS of cornstarch
or
1 TBS of flax seed

casserole or baking dish
cover or foil

DIRECTIONS

THE LONG WAY

1. If you’re doing this the long way, rinse and soak 2 cups of dry beans for at least 8 hours. Change the water if it gets frothy/foamy or if it starts to smell funny. Either after 8 hours, overnight, or when you want them, bring the beans to a boil in fresh water, then reduce to a simmer and let it chill simmering for an hour and half. For extra flavor, cook the beans in broth or water mixed with vegetable stock.

2. While you wait for the beans, prepare the sauce. In a small bowl, whisk together all wet ingredients. Use less vinegar than you think you need, and go easy with the liquid smoke. A few drops should be more than enough to amp up the barbecue flavor.

3. In another bowl, throw together dry spices. If you’re really fancy, use fresh garlic and onion, otherwise I stick to the powdered kind for sauces. Adjust amounts as needed–more spice, add more black or red pepper, or chili powder. If you like a sweeter BBQ, try a pinch of cloves or allspice to bring out the richness of the maple and molasses.

4. Preheat your oven to 375F.  Dump the dry mix into the wet mix and combine thoroughly. Now would be the time to add in flaxseed or cornstarch! Whisk in your choice of thickener. Add a little more water or veg stock so that the sauce is pourable, thinner than a typical spaghetti sauce.

5.  In your chosen baking dish, pour in the semi-cooked, drained and rinsed beans. Then the sauce, covering the beans evenly (if your beans aren’t covered, add small amounts of vinegar/water/stock and stir until they are). If you’d like, throw in some chopped garlic and onions, mushrooms, extra canna butter, or additional spices. Cover the dish either with a lid or with foil. Bake on the middle rack for 45 mins, then bake uncovered for another 30. Serve however you want, at this point.

THE SHORTER WAY

1. I have saved massive amounts of time by having the beans soak/precook in a rice maker. If you want to do it this way, pour 2 cups of dried beans with 3-4 cups of water into your rice maker. Mine takes about 45 mins to run a cycle, so I precook the beans twice, stirring in between and adding more water as needed.

2. Follow steps 2-5 of THE LONG WAY. If you don’t want to make your own sauce, just go to step 5 and use store-bought BBQ sauce and mix it with the melted canna butter.

THE EASY-AS-SHIT WAY

1. Open can of beans, drain it, dump the beans in a baking dish. Squeeze out BBQ sauce from the bottle. Add the canna butter. Cover and bake at 375F until bubbly and clearly baked bean-like. Serve however you like.

image credit: thecannabist.co

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