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Tangy Baked Seven Beans


Facesitting Mistress Riverview

A flavorful and tangy baked beans dish featuring a mix of seven different beans, diced tomatoes, and vibrant bell peppers. The combination of spices, olive oil, and apple cider vinegar creates a deliciously tangy dressing that elevates the dish to a new level of taste. Perfect as a side dish or served over rice.

Ingredients:
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 15 oz kidney beans, drained and rinsed
  • 1 can 15 oz garbanzo beans, drained and rinsed
  • 1 can 15 oz pinto beans, drained and rinsed
  • 1 can 15 oz navy beans, drained and rinsed
  • 1 can 15 oz cannellini beans, drained and rinsed
  • 1 can 15 oz lima beans, drained and rinsed
  • 1 cup diced tomatoes
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced green bell pepper
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup olive oil
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons maple syrup
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste

Instructions:

Preheat the oven to 375F 190C

In a large bowl, combine all the beans, diced tomatoes, diced red and green bell peppers, and chopped cilantro

In a separate small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, ground cumin, smoked paprika, salt, and pepper

Pour the dressing over the bean mixture and toss until well combined

Transfer the bean mixture to a baking dish and spread it out evenly

Bake in the preheated oven for 25-30 minutes or until the beans are heated through and the flavors meld together

Remove from the oven and let it cool slightly before serving

Garnish with additional cilantro if desired

Serve the tangy baked seven beans as a side dish or over rice

Enjoy


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