We Are All Connected, Let’s Show Up with Compassion + Plant Based Sweet and Tangy Baked Beans (Oil-Free)

7_whole_food_plant_based_sweet_tangy_baked_beans_side_shot

We all have the potential to go a little crazy.
And sometimes we do.

We all have the potential to be enraged with anger and say things we don’t mean.
And sometimes we do.

We all have the potential to feel isolated and lonely all the way to the bone.
And sometimes we do.

We all have the potential to lie about something because we can’t face the truth.
And sometimes we do.

We all have the potential to be so afraid that we feel it in our soul.
And sometimes we do.

We all have the potential to bring our body back into balance with the food we eat.
And sometimes we do.

We all have the potential to think about things that give us no other choice but to cry.
And sometimes we do.

We all have the potential to surprise ourselves and blow our own mind.
And sometimes we do.

We all have the potential to say yes when we mean no.
And sometimes we do.

We all have the potential to batch cook and have yummy plant based food in our fridge ready to go for the week.
And sometimes we do.

We all have the potential to say fuck it, not today, and go back to bed.
And sometimes we do.

We all have the potential to reach for a box of cookies and eat them until they are gone.
And sometimes we do.

We all have the potential to do things we regret.
And sometimes we do.

We all have the potential to forgive.
And sometimes we do.

We all have the potential to visualize the life we want, and then go get it.
And sometimes we do.

We all have the potential to be afraid, and do it anyway.
And sometimes we do.

We all have the potential to turn things around.
And sometimes we do.

The one thing that we all have in common, is life.

And for all of us, life is sometimes jaw-droppingly beautiful and wondrous and magic. And other times it’s gritty and painful and complicated and soul shattering.

But we all feel it. And THAT is what connects us.

No matter how different we are or where we come from.
No matter who we love or how old we are.
No matter how we eat or choose to live our life.
No matter how much we weigh or what we look like.

Every single one of us has stories that would break each other’s heart into a million painful pieces. We also have stories that would lift each other up on the days we need it most.

And that, my dear, is enough to warrant compassion, love, support, acceptance, and kindness to every single person who crosses our path, online or off.

The next time you feel negativity or judgment creeping up for someone (or for yourself), take a step back, take three deep breaths and remember: we’re all in this together, we all feel the same stuff, and we’re all doing the very best we can in any given moment.

Breathe in love and breathe out fear.
Breathe in acceptance and breathe out judgement.
Breathe in patience and breathe out anger.
Breathe in compassion and breathe out separation.

When you have that down, then you can take it a step further and…

Breathe in the fear in the world and breathe out love. 
Breathe in the judgement in the world and breathe out acceptance. 
Breathe in the anger in the world and breathe out patience. 
Breathe in the separation in the world and breathe out compassion. 

We all have the potential to show up with love and kindness. And by doing so, we can change the world.

Let’s work on doing that. How can you show up today?

Sweet and Tangy Baked Beans (Oil-Free)

Makes about 4 1/2 cups / 8″x8″x2″ baking dish.
Author: Molly Patrick of Clean Food Dirty Girl

Ingredients

  • 1 1/4 cup water (295 ml)
  • 1/4 cup molasses (60 ml)
  • 1/4 cup tomato paste (80 g)
  • 2 tablespoons 100% pure maple syrup
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons yellow mustard
  • 1 teaspoon cumin powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper (about 20 turns)
  • 1 red bell pepper, diced (about 1 cup / 150 g)
  • 1/2 cup diced red onion (65 g)
  • 2 cans navy beans, drained and rinsed (15 oz / 425 g each)

Instructions

  • Preheat oven to 400 °F (205 °C).
  • In your blender, add the water, molasses, tomato paste, maple syrup, apple cider vinegar, yellow mustard, cumin, garlic powder, onion powder, smoked paprika, salt and pepper. Blend until smooth and creamy, then set aside (you can leave it in the blender).
  • Heat a skillet over medium heat for 2 minutes. Add the red bell pepper and onion and saute for 6 – 7 minutes, until tender, adding a splash of water if they stick.
  • In a 2-quart (1.9 liter) baking dish, transfer the red bell pepper / onion mixture, along with the navy beans and the sauce from your blender. 
  • Stir and bake for 45 minutes, uncovered. 

Notes

NOTE: The beans thicken as they set. You can choose to either bake your beans on batching day or mix them up and store them in the baking dish to bake them on your meal night. If baking on meal night, remove them from the fridge and allow to set on a counter while your oven preheats and then bake them (uncovered) at the same time and temperature as stated in the recipe.

Wishing you a happy week. May it be filled with compassion and kindness.

Xo

Molly

Subscribe to our SWEARY SATURDAY LOVE LETTERS + FREE RECIPES

Written by ex-boozer, ex-smoker, Co-founder, and CEO, Molly Patrick. They will help you eat more plants while throwing perfection down the garbage disposal.

You may also enjoy...

7_whole_food_plant_based_chard_dolmas_top_shot

The Environmental Impact of Our Food Choices + Blanched Chard Dolmas

Thai Red Coconut Curry

Healthy Foods That Aren’t So Healthy After All and What To Swap Them Out With + Thai Coconut Curry

whole_food_plant_based_vegan_cashew_cheese_8

Vegan Cashew Cheese (yes, it is stupidly easy) – Whole Food Plant Based

15 Comments

  1. Dena on March 16, 2019 at 9:24 am

    Bellissimo! Thank you, Molly!

    • Molly Patrick on March 17, 2019 at 3:39 pm

      It is my pleasure.
      xo
      Molly

  2. Rose on March 16, 2019 at 9:29 am

    What a wonderful post. Thank you

    • Molly Patrick on March 17, 2019 at 3:39 pm

      You are most welcome, my dear.
      xo
      Molly

  3. Cisa on March 16, 2019 at 1:42 pm

    As always, you nailed it. Beautiful, raw, and accurate, as always. I am grateful to have you in my world. (Luanne, too!)
    Peace,
    Cisa

    • Molly Patrick on March 17, 2019 at 3:39 pm

      Awww, thank you, Cisa!
      Grateful for you as well.
      xo
      Molly

  4. Amy Jones on March 16, 2019 at 9:02 pm

    Thank you so much! Sometimes (most times) these Saturday emails mean so much. You (the collective) mean more than I can Express! THANK YOU!!! ❤❤💓💓❤❤

    • Molly Patrick on March 17, 2019 at 3:38 pm

      Sending lots of love right back at you, my dear.
      Thank you for being part of this tribe.
      xo
      Molly

  5. Deb on March 17, 2019 at 3:34 pm

    Speaking to my heart on so so many levels. Love this so much, Molly!

    • Molly Patrick on March 17, 2019 at 3:38 pm

      Muah!
      M

  6. Minna on March 17, 2019 at 11:30 pm

    Can I use blackstrap molasses in this recipe, or will it make the beans too bitter?

    • Team Clean Food Dirty Girl on March 18, 2019 at 1:56 pm

      Hi Minna, Molly says she thinks blackstrap molasses will work just fine here. ~Karen

      • Minna on March 19, 2019 at 1:23 pm

        Thanks! Made this recipe last night, and they turned out great.

        • Molly Patrick on March 19, 2019 at 3:56 pm

          I’m so glad you liked them!
          They are one of my faves.
          Thanks for coming back and letting us know.
          xo
          Molly

  7. Julie Mansius on March 22, 2019 at 4:18 pm

    5 stars
    One more processed item I never have to buy again! These baked beans are fantastic and so easy to make. You knocked this one out of the park Molly! Thank you 😀

Leave a Comment

Recipe Rating