Can I (or should I) save these baked beans?

[Phentex]

My husband made some vegan baked beans. I have no idea what recipe he used but he couldn't find the molasses (in the pantry) and he used a LOT of tomato sauce. The finished product is thick and dry. It's like beans in tomato paste and the tomato is definitely all you taste. A spoon stands straight up in them; that's how thick they are.

Is there anything I can add to thin it out, cut the tomato taste, and add some flavor? I'm stumped.

I'm okay with tossing it but I hate to waste so much (none of us could eat much of them as is.)

[soothsayer]

1. Hmm. Well, try water first. That will dilute the strong tomato taste

Then doctor it up with fun stuff. Brown sugar, hot mustard, hot peppers, ketchup, bbq sauce.

[stevil]

6. Best way, water or stock

Last edited Fri Nov 20, 2020, 01:09 PM - Edit history (1)

Plus I agree with the additions. Mustard (good quality,sometimes in minuscule quantities) is my secret weapon.

[soothsayer]

8. Yeah I do Coleman's mustard powder

[stevil]

12. I have that and prepared Coleman's

A microdot of that and only 3 drops of Worcestershire sauce will liven up most savoury dishes.

[jezebel321]

2. vegetable broth? nt

[AleksS]

3. Maple syrup stirred in might sweeten it,

Or on the other side, a bit of apple cider vinegar might work.

Apple juice would be an option too if you don’t want the acid from the vinegar.

[judesedit]

9. Yes. I'd try molasses, karo, maple syrup, or even honey.

Just take a small, individual amount and try stuff. Even sugar might do it. Or look up a barbecue sauce recipe and add stuff accordingly. Might work. Good luck

[Arkansas Granny]

4. Could you thin it out with water or stock and use it as the base for a bean soup?

Maybe add some diced potatoes and/or other veggies.

[ret5hd]

5. Spouse says to just thin them using broth...

I would probably add some broth, bacon, mash them up real well, fry for a bit, and end up with some really good burrito filling.

[Laelth]

7. I fight acid with base.

I would finely chop up some fresh coriander (cilantro) and lob it in there to counter the acidity of the tomato. I fight salt with sugar. Find the molasses and lob it in there with a little water (ordinary cane sugar, corn syrup, or maple syrup will do if you’re out of molasses at home, but molasses really is best). Re-warm, and the consistency should be right.

What you’re really missing in vegan baked beans is fat. Can’t help you, there, if you want to keep the dish vegan (maybe coconut oil if you don’t mind the aroma). Personally, I would be looking for my bacon drippings and lobbing a couple of generous tablespoons in there for superb flavor and texture.

-Laelth

[procon]

10. Drain off the tomato sauce, freeze and use it in

another recipe. Rinse the beans if desired to remove all the taste of tomatoes. Stir in all the ingredients you would normally use to make baked beans. Bake until hot, serve.

[NCjack]

11. You are sure it is too acidic? Yes: add 1/4 tsp baking soda and stir well. Taste.

Repeat to get your desired level of acid.

[Kali]

13. turn it into chile

add some liquid (water, broth, beer), chile powder, (meat?), sauteed onion, garlic, more cumin, and more chile powder

if they aren't too over cooked, you could throw some or all of them in a colander/strainer and rinse them off

[Warpy]

14. Water will thin it out and sugar will cut the acid

but the tomato has been cooked into the beans. I'd probably add things that go along with tomato, like onion and garlic, maybe some basil or oregano, and see if I could make the mess palatable if not delicious.

It might not be awful served with rice or pasta.

just definitely thin out that tomato and probably send a lot of it down the drain.

You might also consider a lock on the kitchen door.