Vegetarian Tomato Baked Beans

Begin by placing kidney beans in a large saucepan, making sure they are completely submerged under water. Allow the beans to soak for an extended period of 8 hours or overnight, giving them time to rehydrate and soften.

Once the beans have finished soaking, drain the water from the saucepan, taking care not to spill any of the remaining liquid. Next, pour in fresh water to cover the beans by approximately 1 inch, adding a pinch of salt to enhance their flavor. The recommended amount of salt is 1 teaspoon.

Bring the beans to a gentle simmer over low heat, allowing them to cook for 2 hours. At this point, remove the saucepan from the heat source and carefully drain any excess water that may be present in the pan, leaving just enough liquid to cover the beans.

Now it's time to add a blend of aromatics and spices to the bean mixture. Stir in the tomato paste, brown sugar, vinegar, cornmeal, remaining 1 teaspoon salt, cumin, hot paprika, and ginger to the beans. Make sure everything is well combined for optimal flavor.

Continue cooking the bean mixture over low heat, stirring occasionally to prevent any beans from sticking to the bottom of the pan. Allow the mixture to cook for an additional 2 hours, stirring frequently until it has thickened and reduced to a rich, satisfying consistency.