A bold dish doesn’t need to include meat or fish – miso, maple syrup, garlic, smoked paprika, and other seasonings make these vegan baked beans a real flavour bomb. It needs a fruit-forward wine with a bright acidity!
These vegan baked beans require a little prep work: ten minutes tops, after which this dish essentially makes itself. Beans soaked overnight yield the best results, but we won’t judge you if you decide to use canned beans instead. Prepare a big batch – these baked beans are perfect for reheating, and even taste better the next day, or even the day after that!
Sweet, savoury, smoky: the dish is a summer barbecue classic, but go ahead and make it year-round!
Wine Pairing: En La Parra Red
There’s red fruit galore on the intense nose of this wine, led by cherry, plum, and strawberry. Bobal’s characteristic bright acidity is on full display in this wine, with plenty of youthful red fruit flavours and a surprising structure. It has grainy tannins, a firm texture, and a dry finish. Perfect for this dish with a real bite to it!
Want to continue to enjoy outspoken food flavours and wines that make them shine? This recipe is one of four bold dishes that celebrate big and exciting flavours. Try out these Cajun Garlic Shrimp next!
If you are feeling bold, join WineCollective today. You’ll get a selection of curated wines that are only available to WineCollective members delivered to your door each month, accompanied by wine pairing suggestions so that you can continue to explore new and exciting flavour experiences.