I happened upon this great blog the other day, and with so many recipes to try it was hard to pick just one, this delicious baked casserole dish contains three types of beans, it’s vegan and sweetened with dates, so it contains no refined sugar.
Adapted from the FatFree Vegan Kitchen.
2 large onions, finely chopped
1 large roasted red pepper, chopped
8 cloves garlic, minced
2 granny smith apples, peeled and chopped
1 15-ounce can black beans, rinsed and drained
1 15-ounce can chickpeas, rinsed and drained
1 15-ounce can great northern beans or navy beans, rinsed and drained
1 (8 oz) can tomato sauce
1/3 cup date paste
1 tablespoon cider vinegar
1 tablespoon Dijon mustard
2 teaspoons gluten-free soy sauce
1 teaspoon smoked paprika
1 teaspoon Liquid Smoke
1/2 teaspoon ground black pepper
1/4 teaspoon Cajun seasoning
Preheat oven to 350°.
Heat a large nonstick skillet over medium heat. Add the onions and saute in a little water or vegetable broth until the onions are translucent. Add the garlic and apples to the skillet and saute for about 2 or 3 minutes, stirring occasionally. Remove the skillet from the heat and add the beans and the roasted red pepper.
In a small bowl combine the tomato sauce with the rest of the remaining ingredients. Pour this sauce over the bean mixture, and stir well. Lightly oil a large glass casserole dish and spoon the bean mixture into it, cover with foil and bake for 30 minutes, remove the foil after 30 minutes and bake for an additional 30 minutes.
Note: It freezes well, so it can be made ahead of time.