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Home-made Vegetarian Baked Beans

Home-made Vegetarian Baked Beans – Trick for a Hot Summer Day


Love those baked beans with the grilled hot dogs and hamburgers, but not about to turn the oven on when it is 90 degrees in the shade?  Found an easy trick that provides mouth-watering beans without getting your kitchen stifling during those hazy summer days:


1. Soak the beans overnight in 5-6 cups of water.

2. Let them continue to soak in the refrigerator the next day until about 8 p.m.

3. Drain them and then start making the recipe.

4. Put them in the oven at 250 degrees about 9 p.m. and go to bed.

5. By 7 a.m. the next morning, you will have yummy baked beans and can turn the  oven off.  If vegetarian, can leave them in the oven until ready to eat later in the day, OR

6. Cool, refrigerate, and re-warm just before eating.

baked beans



1  16 oz. bag of small white beans

2   cups chopped onions

3   cloves garlic, minced

Olive oil

4   cups V-8 juice

3   bay leaves

¼  cup molasses

¼ cup brown sugar

2 Tablespoons cider vinegar

1 teaspoon dry mustard

½ teaspoon turmeric

½ teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon pepper



Soak beans overnight and then during next day; by 8 p.m. or so, drain and run cold water through them 2-3 minutes.  Put in large bean pot.  Saute’ onions and garlic in olive oil until golden brown.  Add to beans.  Add water and V-8 and stir.  Add the rest of the ingredients and stir again.  Should be quite soup-y.  Bake in over at 250 degrees, covered, for 10 hours.  If up early the next morning, stir a few hours before they are done.  Serve when ready, or refrigerate and re-warn to serve.


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