Tomato-Free Baked Adzuki Beans

Back in March I was working on a baked bean recipe to enjoy with our *Full Irish Breakfast* for St. Patty’s Day. While I managed to perfect and share the Irish *Potato* Bread, I never managed to get the beans “post worthy” in time for the holiday. Fast forward to the month of August, and I have managed to get this recipe to my liking; ready to share with you for the last long BBQ weekend of summer!

I chose to make these baked beans without tomato sauce. My little guy doesn’t tolerate tomatoes very well, always choosing pesto on top of noodles or pizza. He is not the kind of kid to ask for ketchup. So for these baked beans I chose to use butternut squash puree. It turned out awesome if I do say so myself.

I also picked Adzuki Beans because…

a) I love them

b) They are high in protein, nutrient dense, easy to digest little suckers.

**When preparing for this recipe, remember to consider the time it takes to soak the beans over night, or use canned.

Tomato-Free Baked Adzuki Beans

Ingredients

2 cups dry Adzuki Beanssoaked over night and then cooked until tender (or 5 cups precooked or Canned Aduki Beans)

1-2tbsp cooking oil ( Coconut Oil or oil of your choosing)

1 heaping cup diced yellow onion

3-5 cloves of garlic minced or pressed

1tsp fine Sea Salt

Black pepper to taste

2 -14oz cans of Organic Butternut Squash puree (or your own cooked and pureed squash)

½ cup Pure Organic Maple Syrup Grade B

¼ cupOrganic Molasses

½ cup of water*

1.5 tsp dry mustard (or to taste)

2 tsp Coconut Aminos (or soy sauce or fish sauce)

Instructions 

Preheat oven to 350F

In a large deep skillet or Dutch Oven, heat oil and sauté onions for about 5 minutes on medium-low heat. Now add the garlic and sauté another 3-5 minutes adding the salt and pepper.

Stir in the squash puree, maple syrup, molasses, water, mustard and coconut aminos. Simmer on low heat for about 5 minutes allowing all of the flavours to blend.

Add the cooked beans and stir to combine. Set the pot in the oven and bake uncovered for 30 minutes.

*be aware when adding the water if you used your own squash puree. The canned stuff can be thicker. If your own puree is a little watery you may not need to add the ½ cup of water.

Serves 8-10

Enjoy.

I shared this recipe with: Gluten Free Wednesdays, Allergy Free Wednesdays, Keep It Real Thursdays, Pennywise Platter, Wellness Weekend, Whole Food Friday, Slightly Indulgent Tuesdays, Fat Tuesday