Edamame Baked Beans

This is what the baked beans looks like when you store them. When you reheat them the sauce will thicken up. (Temp photo, until I am well enough to replace it with a better one)

This is a twist on the normal baked beans. I do like baked beans but the mushy texture can get boring. I had some shelled edamame in the freezer, so I figured why not!

I added a couple more veggies into my baked beans, but this is super easy to prepare and reheats tasting better than the first time you made it. This recipe has all the barbecue flavor you expect from baked beans, but with the more firm texture of the edamame.

Edamame Baked Beans

      • 1/2 onion, chopped
      • 2-3 cloves garlic, minced
      • 2-3 carrots
      • 2 stalks celery
      • 8 oz can tomato sauce
      • 2 tablespoons molasses
      • 1/2 teaspoon garlic powder, cumin
      • salt and pepper, to taste
      • 12 oz package shelled edamame

Saute onions, carrots, and celery in a little bit of olive oil until the onion become translucent. Add garlic and cook for additional 30 seconds.

Add in tomato sauce, molasses, spices and 1/4 cup water. Cover and cook for 5 minutes, stir often. Add edamame, cover and cook for another 5-8 minutes. Additional water can be added if sauce is getting too thick.

*If you are making this ahead of time. You can leave the sauce a little thinner than you want it. So when you reheat it on the stove, the water will evaporate and the sauce will thicken.

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