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Middle Eastern-Style Slow Cooked Baked Beans (Vegan Friendly)

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“I wanted to make baked beans to go with this recipe: Tetlow Coleslaw and using one can of kidney beans and one lonely can (that mysteriously and magically appeared on our pantry shelf??) of Trader Joe's chicken chili came up with this fast and simple recipe. A quick homemade version of chicken chili is given below. All amounts of ingredients are estimated. Omit the ground chicken for the vegan version. *Update* Last time I prepared this recipe I substituted date syrup (dibs tamar) for the brown sugar.”
READY IN:
2hrs 20mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 300º.
  2. HOMEMADE CHICKEN CHILI: If using homemade chicken chili first brown the ground chicken in a little bit of oil.
  3. Add the cooked ground chicken and the remaining chicken chili ingredients to the casserole dish.
  4. CHILI: Place all the ingredients in a 2-quart ovenproof casserole dish. Cover.
  5. Bake for 2 hours, stirring a few times to make sure the beans don't become to dry. If they are a little on the dry side, add a small amount of the reserved bean liquid or broth.
  6. Also, the oven temperature can be reduced to 275º if the beans appear to be drying out. I reduced the temperature to 275º the final 30 minutes of baking.

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