PCC Red, White and Black Baked Beans

PCC Red, White and Black Baked Beans

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  • 3/4 cup ketchup
  • 2 teaspoons honey
  • 2 teaspoons maple syrup
  • 2 teaspoons olive oil
  • 6 tablespoons tamari
  • 1 tablespoon minced fresh ginger
  • 2 teaspoons minced garlic
  • 2 teaspoons Dijon mustard
  • 1/2 red bell pepper, chopped
  • 1/2 green bell pepper, chopped
  • 1/4 yellow onion, chopped
  • 1/4 bunch celery, chopped
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can cannellini beans, rinsed and drained (see note)


Whisk together ketchup, honey, maple syrup, oil, tamari, ginger, garlic and mustard.

Preheat oven to 350° F.

Mix together sauce, vegetables and beans. Pour into a casserole pan and bake, covered, for 1 hour, stirring several times.

If beans are not saucy enough, add a bit of water. It is very important that the beans do not dry out.

Special notes:

The PCC Deli prefers to start with dried cannellini beans for this recipe.
Find instructions for cooking beans ».

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