Prep Time 1 hour
Cooking Time 2-3 hours
Yields 8-10 Servings
1 lb dry cannellini or pinto beans
1 tbsp olive oil
1 package of smoked tempeh (this is the key ingredient, gives a smoky flavor to beans)
1 medium onion, diced
4 garlic cloves, minced
3 tablespoon fresh rosemary (or any fresh herb that you like, oregano, thyme, dill)
dash of chili flakes
2 tbsp maple syrup
1/4 cup of tomato paste
1 x 15oz can of diced tomatoes
2 cups of vegetable broth
1 tsp salt
freshly cracked pepper
2 tbsp balsamic vinegar
Soak the beans in water overnight
Drain beans, add to pressure cooker, cover beans with water and cook for 20-25min.
In a large Dutch oven add olive oil and sauté onions and garlic over medium heat, then add smoked tempeh (roughly chopped up) until flavors infuse and cook for a few minutes.
Add chili flakes, rosemary, tomatoes and stock. Cook for additional 1-2min then add maple syrup and tomato paste. Stir well to combine. Bring to simmer. Taste for salt and pepper, add more if needed.
Add drained beans to the Dutch Oven, stir well, cover the pot and cook in an oven for 1hour and 15minutes. The beans will soak up the sauce.
Before serving stir in 2tbsp balsamic vinegar and sprinkle with additional fresh herbs.
Suggestions for serving: Serve baked beans over toast, or add to your favorite grains (rice bowl, quinoa) with some veggies and enjoy.