One of my greatest cooking inspirations is my dear Grandma. From a very young age most of my memories involving food and cooking took place in her kitchen. My Grandma certainly loved to spoil us with treats like her delicious peach pie. Anyone who came over for dinner was treated to a homemade feast. Before I could see over the counter, I remember standing on a stool and helping her measure ingredients. This recipe is in honor of my Grandma who was laid to rest this past week.
Calico beans was one of her favorite recipes. Anyone who knew my grandma knew that she added sugar to everything, so it’s no surprise these beans are quite sweet. I used maple syrup instead of sugar to sweeten it naturally. I also made the recipe vegan by using tofu.
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Vegan calico beans make a great side dish.
- 1 15 oz can black beans
- 1 15 oz can navy beans
- 1 15 oz can kidney beans
- 1 medium onion chopped
- 1 cup tomato paste
- 1 cup maple syrup
- 3 tbsp apple cider vinegar
- 1/4 cup water
- 1 tsp dry mustard
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 12 oz package tofu pressed
- 2 tsp liquid smoke
- 3 tbsp nutritional yeast flakes
- 3 tbsp 3 tbsp tamari (or soy sauce)
Preheat oven to 350°.
Crumble tofu into a medium size bowl. Add liquid smoke, yeast flakes, and tamari. Stir and set aside.
In a large bowl mix together tomato paste, maple syrup, apple cider vinegar, water, mustard, salt, and pepper. Stir thoroughly, until well combined. Add in drained and rinsed beans, onion, and tofu mixture.
Bake for 45 minutes. Let cool 10 minutes before serving.