Spicy Boston Baked Bean Casserole with Jalapeño Corn Bread
Prep time
Cook time
Total time
I used a vegan bacon made by a company called Sweet Earth. It was very yummy but if this is not available, no worries, it tastes delicious without any vegan bacon. Also, if you used fresh dried beans, you may need more liquid so they stay moist and bubbly. I would recommend adding some vegetable broth or more tomatoes if needed.
Serves: 4-5
Jalapeno Corn Bread
  • 1 cup flour
  • 1 cup of organic yellow cornmeal
  • ¼ cup maple syrup
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3 flax eggs (3 tablespoons ground flax seed combined with 7½ tablespoons of water. Whisk together and refrigerate for 10 minutes to thicken)
  • ½ cup unflavored non-dairy milk
  • ¼ cup applesauce
  • 2 tablespoons chopped jalapeno, seeds removed (optional)
Baked Bean Casserole
  • 2 13 ounce cartons cooked Organic Boston Baked Beans or you could use fresh by soaking 1 cup of haricot beans also called navy beans overnight.
  • ¼ vegetable broth (or more for sauteing)
  • 1 small onion, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, chopped
  • 2 dried chipotles, torn open and seeds removed
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • 2 tablespoons maple syrup
  • 1 cup chopped tomatoes (canned or fresh)
  • 3 strips of Sweet Earth Hickory & Sage Smoked Seitan Bacon, chopped (optional)
Corn Bread batter
  1. Combine the dry ingredients. Add the wet ingredients and jalapenos. Stir togethere until evenly moistened. Do not overmix. Set aside.
  2. If you are using dried beans - Rinse the soaked beans and add water to cover by an inch. Bring to a boil and than reduce to a simmer until tender. This will take at least an hour or longer. Add more water if necessary.
  3. Put the dried chipotle in a bowl and cover with boiling water. When cool enough to handle chop into small pieces.
  4. Heat the oven to 375 F. In a large saute pan, heat the vegetable broth. Add the onion, celery, chipotle and bacon (if using) and saute until soft and translucent. Add the oregano and garlic and cook for another two minutes. Add the remaining ingredients including beans and bring to a simmer. Transfer to a casserole dish. Top with corn bread batter. Bake in oven for 30-40 minutes or until cornbread is golden and toothpick comes out clean. You can also cook the cornbread separately in a 12-cup greased muffin tin or 9 x 9 baking dish. Cooking time may be less.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/boston-baked-beans/