Vetri Cooking Lab

Baked Beans


For the sauce:

  • 4 to 5 medium tomatoes, diced
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 sweet and crisp apple(like Fuji, Gala, Pink Lady, or Honeycrisp),unpeeled and diced
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon cumin
  • ½teaspoon salt
  • Pinch of pepper
  • 1 bay leaf
  • ½ teaspoon balsamic vinegar
  • ½ Tablespoon soy sauce
  • 2 Tablespoons apple cider vinegar
  • 3 Tablespoons honey

For the beans:

  • 3 –15 ounce cans pinto beans, drained and rinsed


  1. Add all of the sauce ingredients to a pot or an electric skillet. Cover and simmer on medium or medium-low for about 25 to 35minutes. Stir occasionally and watch to make sure that the sauce does not boil and the sauce doesn’t burn to the bottom of the pan.
  2. Once all of the ingredients have softened and the sauce looks chunky, turn the heat off. Remove the bay leaf and blend using an immersion blender or in a blender.
  3. Add the sauce back to the pot (if you transferred it out to blend) and stir in the drained beans. Heat on medium low for about 5 to 10 minutes or until the beans are warmed through.


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