Savory Vegetarian Baked Cranberry Beans

Follow our step-by-step guide on how to make Savory Vegetarian Baked Cranberry Beans.

1. Step 1

   In a large pot, cover the dried cranberry beans with water and let them soak for 6 to 8 hours. After soaking, drain and rinse the beans under cold running water.

2. Step 2

   Add the soaked beans to the pot and cover them with fresh water, ensuring the water level is about 3 inches above the beans. Bring to a boil over medium-high heat. Add the bay leaf and half of the vegetable bouillon cube. Reduce the heat and let it simmer until the beans are al dente, about 45 minutes.

3. Step 3

   Once cooked, drain the beans and reserve the cooking liquid. Discard the bay leaf.

4. Step 4

   In the same pot, heat the olive oil over medium heat. Add the diced onion and bell pepper, cooking until they are soft and translucent, about 5 minutes. Stir in the drained beans to combine.

5. Step 5

   Add the remaining half of the bouillon cube, tomato sauce, tomato paste, sugar, Dijon mustard, apple cider vinegar, chipotle flakes, and smoked paprika. Mix well and let it simmer until the sauce thickens and the beans are tender but not mushy, about 20 minutes. If the mixture starts to stick, add a little of the reserved bean stock to keep it moist, but avoid making it soupy.

6. Step 6

   Serve warm, enjoying the rich flavors of this baked bean dish.