It’s not as fun for me to talk about beans as it for me to talk about other things. Like… desserts!
However, man cannot live on desserts alone.
But woman can!
All joking aside, every now and then we take a break from chocolate and eat something else. I know, shocking, but true.
Everything in moderation. From chocolate to beans.
Easy meals or hearty side dishes that happen to be vegan and gluten free and that pass muster with husbands and kids are a beautiful thing.
With a fresh green salad, rice or potatoes on the side, and some fruit, I call that a success story.
I also call it easy.
I am a fan of anything that is a one-pan meal <– check that post for ideas (all are 30 minutes or less and one pot)
And recipes get a gold star beside their name if they make planned leftovers
Cook once, eat twice are words I live by
Reheating and the microwave are God’s greatest gifts to working moms on busy weeknights
And although Scott doesn’t really “like beans”, he tolerates them
As long as there’s dessert
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Spicy Baked Black Beans with Vegetables (Vegan, Gluten Free)
1 large can black beans (I used a 21.5 oz can of Bush’s Fiesta Beans which is about 2 c; or make your own beans and use those)
2 c vegetables, diced (I used about 1 c frozen artichoke hearts from TJ’s, 1/4 c diced carrots, 1/3 c broccoli, 1/3 c Brussels sprouts quartered, 1/4 c canned corn)
1 Tbsp Chipotle Seasoning (I used Mrs. Dash Chipotle)
1/2 c water
Optional spicy/heat seasonings, to taste: cayenne, chili powder, red pepper flakes, black pepper (Add as much spice and heat as you like)
Optional seasonings/flavorings: salt, cumin, garlic, nutritional yeast, ground mustard seeds
Optional liquid seasonings: Worcestershire Sauce, dash; and/or Blackstrap Molasses, 1-2 tsp, Maple Syrup 1-2 tbsp
Directions:
Add the beans to a foil lined 9 x 9 pan (or similar). Add the vegetables over the top and then add the water. Sprinkle the seasonings of your choice over the top and bake at 350F for 40-45 minutes or until the water has mostly reduced and the vegetables look roasted and done. Add more water during the cooking process if the vegetables are looking too dry.
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Meals like this aren’t rocket science. None of the ones I make ever are.
It used things I already had on hand from the beans, to the frozen veggies, to the fresh veggies in the bottom of the refrigerator drawer that needed to be used up.
After a little doctoring up, and baking, we dug in.
I loved the artichoke hearts and Brussels sprouts in this. They gave a nice texture and some chew to the dish rather than just plain ‘ole beans. Plus I like to add veggies to everything. I’m not a ‘Sneaky Chef’ with adding veggies; I’m pretty overt.
The blackstrap molasses, if you’re using it, gives a really rich flavor to the food and gives that traditional “baked beans” flavor without having to actually bake the beans for hours which is the case with most traditional baked beans recipes.
I wanted these beans more spicy than typical baked beans and the seasonings I used did the trick.
One pan, and 45 minutes later, from start to finish and dinner was served.
And I only had 1 little pan to wash and because I lined it with foil, there was virtually no cleanup!
I put the leftovers into a Tupperware and we had them for lunch the next day. Loved it.
Related recipes you may enjoy:
Salsa & Cheezy Baked Beans & Vegetables
Vegan Sloppy “Bean & Lentil” Joes
Questions:
1. What are your go-to easy meals for busy school nights, work nights, weeknights?
Now that the weather is cooling off, I feel like firing up my oven and roasting some things again.
Who knows, I may even make some soup or (vegan) chili. Anything that I can get a couple meals out of, i.e. planned leftovers, I am a fan of
Normally though, everything we eat is based on fresh produce and lots of plants:
a big salad with lots of raw or lightly steamed veggies (whatever is in season, on sale, and on hand)
side of bread/pasta/rice/quinoa
maybe some fruit
And that’s that. Not complicated.
You will never see me making something too tricky for dinner. Or, okay, ever.
The shorter the required ingredients, the better! I just cannot deal with complicated meal prep after a long day. I’m tired, Skylar’s hungry and so am I, Scott’s en route home, and the quicker I can get dinner on the table, the better.
2. Do you like beans? Favorite way to eat or make them?
Scott’s not really a huge fan but he eats them. Or starves.
Not really, but ya know. After over a decade of me doing the cooking and him doing the eating-of-what-is-served, he’s come around to everything from beans to Brussels’s sprouts to quinoa to beets. Yes, my meat and potatoes guy from Chicago eats lots of plants. And beans. And I actually think he likes them but just doesn’t want to quite admit it.
I like beans but my gut tolerates edamame much better.
Beans, beans, the magical fruit, the more you eat, the more you…
We’ve all been there with beans, right?
P.S. Reminder for the 500 Business Cards Giveaway. Tip for all Bloggers: having cards to pass out and promote your blog with is so helpful. You can help people remember your blog name and details with business cards.
LOVED the last bean/soup bake you made, so I am DEFINITELY making this! Bookmarked! I would like to live on dessert alone, but I can only imagine the tummy ache ;). Have a good Wednesday sweet thing!
Thanks for telling me you loved the last one I made….and I hope your 1st day back at work went smoothly!
I actually crave beans. Whenever I pretend to be raw, I always cave for Beans!!!!! I have been making “The Indian Slow Cooker” food for the last year, and Black Chickpeas ROCK!
I am going to Trader Joe’s this week and you can bet frozen artichokes are on my list now. I had just bought a bag of black beans to cook this weekend and now I have a great new recipe to use them with!! Thanks it sounds so delicious!
their frozen artichokes are great b/c there’s no “broth” or juice, oil, or added salt or flavorings and you can grab a handful at a time and throw them into anything, i.e. soups or this dish or anything really
Hi Averie! Not healthy…but quick and enjoyable…refrigerated crescent rolls wrapped around a hotdog. Baked till golden brown. Served with spicy mustard and white wine. Round it out with a salad ;D mmmmmmm!
Love beans! There’s a great recipe in Paul’s backpacking cookbook from the 70’s “Mung Bean Stew” quick and flavorful. If interest let me know, I’ll post the recipe. I also like to make “chicken salad” but substitue mashed garbanzos instead of chicken and add chopped pickles, capers, onion, mustard, mayo, soy sauce, olives, salt & pepper…great on crackers or cut up veggies. Then there’s Black Bean Brownies. Going to give your baked beans and veggies a try!! Have a great day!
hot dogs and crescent rolls….I grew up in MN and that’s a pretty standard potluck, church basement type meal from the 80s. Thanks for the memory lane trip :)
The mashed “chick’n” salad sounds great. I have some here that are nut pate versions
https://www.loveveggiesandyoga.com/recipes/nut-pates
thanks for reading and your comments.
I love the addition of the artichokes to this. Artichokes always seem “fancy” to me. I know that’s ridiculous but when I see them in a recipe they definitely make it seem a little more special than an every day meal. I love beans. In fact, I just restocked the pantry with them after yesterday’s grocery store trip so I’m ready to go for the fall!
i made your salsa cheezy veggie bake yesterday bc ever since i saw it the other day i needed to make it it was awesome my mom even loved it and she picked around anything with beans.. i cant wait to try this one i think the artichokes would def make it and ur rite the planned left overs are the best mines all ready for lunch today i cant wait! thanks<3
thanks for LMK you enjoyed it!
I’m a huge fan of the one-pot meals based on frozen veggies. Everyone is all scared of them or poo-poos them as less healthy, but they are just as good, don’t get mushy if you cook them right, and are so. much. cheaper.
Brussels with artichokes, eh? I like the way you think – outside the box, whatever you have on hand. I would get into this….minus the beans. Not a bean fan these days. But, that Mrs Dash chipotle is fantastic. Actually all of her seasoning blends are great. I have about 7 of them! The tomato basil is my personal favorite.
I like beans but like you my stomach can tolerate only so much!
I love easy dishes like this — dump in a pan and bake. My favorite go-to meals are things like chilis, loaded baked sweet potatoes, eggs, pasta/marinara, etc. Nothing too fancy and nothing technical — just dump ingredients together and adjust based on what you have.
My dinners lately have been consisting of potatoes and some sort of sauteed veggie (creative, right?), but my all-time favorite easy dinner (and what I’m making tonight) is sauteed zucchini with fresh tomato, garlic, basil, and pine nuts. Sooo delicious!
I love the veggies you have in this dish. Looks fantastic to me. I guess my easiest go-to is to pull out veggie burgers I try to make and keep on hand and pair with baked sweet potatoes.
Yum! I definitely need to make this. Black beans are my favorite. Pair them with veggies? Heaven!
yummm! I’ve been wondering if roating frozen veggies works, and they don’t turn too mushy? I buy tons of frozen veggies since I only cook for myself its a good way to ensure things don’t go bad, and I usually stir fry with them. But this looks awesome and easy, and i’m trying to plan a good casserole type dish to make ahead for next week because meals have been making me strapped for time lately.
no they dont get mushy…you just put them in (straight from the freezer and bake)…they get tender, i.e. cooked, but they dont get mushy.
Wait, what? Averie eats beans? hehe jk jk. I’ve seen plenty of non-dessert items on your blog. Mmm this looks delicious!
We are a bean loving family here! I like to keep beans in the freezer here along with bean burgers! We do a lot of omelets for quick meals too. This sounds like a perfect “clean the fridge and freezer” meal!
so, an october goal is going to be to actually do some meal prep. i’m not going to call it “cooking” – that sounds a little ambitious. this recipe today is perfect for me to try, averie!!! i love beans – just had some for dinner last eve, in fact. i am so with you that you want to make meals that are “not rocket science,” as you say, and that are quick and easy and make leftovers.
i’ve tried edamame a couple times but really should try it more often…thanks for the reminder!
have a great day!
I try to sneak as many vegetarian meals past my boyfriend and this looks like a great meal for the week when time seems to be against us. I’ve never seen blackstrap molasses here but I’ll have to look out for it because it sounds awesome.
yes and if you dont have it, not critical, but it’s nice.
check the baking section of your store; it’s what we’d use here in molasses cookies (not sure if you guys make those in your part of the world) but look in that part of the store.
Blackstrap molasss as a tidbit & factoid is amazingly high in iron (that and beets) and is wonderful for women to keep our iron stores high.