Breaking Beans: Learning to Love Legumes


health benefits baked beans recipe

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I’ve Never Been a Fan of Beans

Make no beans about it, I’ve never been a fan of beans. But I want to be. I’m trying to find a way to enjoy a relationship with them. I want to eat more plant-based proteins because high cholesterol runs in my family and my diet tends to be heavy on eggs and cheese.

At Green Mountain, we serve a lot of beans because the health benefits are so wonderful. Plus, they’re filling, they help regulate, and the list could go on and on. But, other than hummus (which ironically, I do love) and the occasional bowl of black bean soup, I do my best to avoid all forms of beans.

Many women who come to Green Mountain feel the same way about beans or other foods. They are just certain they don’t like them. But our chefs are so good at their jobs, that often they’ll help some of them realize they don’t hate a certain food after all. But, try as they might, they just haven’t been able to convince me about beans… that is, until a few weeks ago.

Then Something Wonderful Happened

It was baked potato bar for lunch. Toppings included homemade baked beans, cheese, vegetables, chives and Greek yogurt. One of the chefs, who knows I like sweet foods, said I might actually like these beans, so I tried them. And they were gooooooood. Really good. In fact, so good I made a huge batch of them last week at home, and they made for a yummy dinner on a baked potato with a salad. No lie!

So, if you feel the same way about beans, unsure how to eat them, give it a go. Here’s the recipe.

Green Mountain Baked Beans, Serves 6


  • 1 small sweet onion, diced
  • 1 clove garlic, minced
  • 1 tsp peanut oil
  • 3 cups cooked kidney beans
  • 1/3 cup apple juice or cider
  • 1 tsp Grade B Maple Syrup
  • 1 tsp molasses
  • 1/4 tsp mustard powder
  • 1/4 tsp smoked paprika
  • 1 tsp balsamic vinegar


  • In a large pot over medium heat, saute onion and garlic until translucent
  • Add all remaining ingredients, lower heat and simmer for 20 minutes (or until most liquid absorbed)

 What are your favorite ways to eat beans! I need more ideas, so please share below.

One response to “Breaking Beans: Learning to Love Legumes”

  1. Lisa C. Briggs says:

    I am not a huge bean lover either although LOVE the beans above too (maple syrup in anything helps!). But I do love Chili.. with a little ground beef or bison plus tons of chopped red pepper and a kick of cayenne. I also make black beans, with corn scraped off the cob, chopped red or orange or yellow peppers (yes, love those crunchy peppers a lot) some cilantro… and… MANGO. A little olive oil, zest of orange or orange juice, some sriracha… so good and very pretty. I eat it as a main dish wish salad but also great as a side. Don’t even ask me for how much of what, I am a total slap-dash cook, just throw it in and until it looks/tastes right!!

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