Vegetarian Baked Beans for 8 People

Ingredients and Weight:

• 1 (15-ounce) can of navy beans, drained and rinsed
• 1 (15-ounce) can of kidney beans, drained and rinsed
• 1 (15-ounce) can of great northern beans, drained and rinsed
• 1 (15-ounce) can of pinto beans, drained and rinsed
• 1 (10-ounce) can of diced tomatoes and green chilies
• 1/2 medium onion, chopped
• 1/2 red bell pepper, chopped
• 1/2 yellow bell pepper, chopped
• 1/4 cup chopped fresh cilantro
• 2 tablespoons olive oil
• 1 tablespoon Worcestershire sauce
• 1 tablespoon brown sugar
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Preparation Time:

15 minutes

Cooking Time:

90 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
2. In a large bowl, combine the drained beans, diced tomatoes and green chilies, chopped onion, bell peppers, and cilantro.
3. In a small bowl, whisk together the olive oil, Worcestershire sauce, brown sugar, oregano, thyme, salt, and pepper.
4. Pour the sauce mixture over the bean mixture and stir to combine.
5. Transfer the bean mixture to a 9x13 inch baking dish.
6. Bake for 90 minutes, or until the beans are heated through and the sauce has thickened.

Nutritional Information:

One serving (1 cup) contains approximately: - Calories: 250 - Protein: 15 grams - Carbohydrates: 45 grams - Fat: 5 grams

Dish Characteristics:

• Rich and flavorful
• Savory and slightly sweet
• Perfect for a cold winter day
• Can be served as a main course or side dish
• Easy to make and customizable

User Comments:

• "These baked beans are the perfect comfort food! They're so hearty and delicious."
• "I love the combination of beans, vegetables, and spices. It's so flavorful."
• "I've been making this recipe for years, and it's always a hit!"
• "I like to add a bit of chopped bacon or sausage to mine for extra flavor."
• "These beans are great for a potluck or gathering."

Special Precautions and Tips:

• If you don't have time to soak and cook dry beans, you can use four 15-ounce cans of canned beans instead.
• You can adjust the amount of spices to your taste.
• If you want a thicker sauce, you can add a cornstarch slurry (equal parts water and cornstarch) to the sauce before baking.
• These beans can be made ahead of time and reheated when you're ready to serve.