DTDinner Table

Vegan Baked Beans

Source · Prep 10 minutes (plus overnight soak) · Cook 1 hour 30 minutes (plus 45-60 minutes to simmer the beans)

Per serving: 214 cal · 5 g protein · 41 g carbs · 4 g fat

servings
  • 1 cup dry navy beans (≈200 g) - soaked overnight; yields about 3 cups cooked
  • 2 tbsp olive oil (≈27 g)
  • 1 small yellow onion (≈110 g) - chopped small
  • ¼ cup blackstrap molasses (≈84 g)
  • ¼ cup brown sugar (≈55 g)
  • ¼ cup pure maple syrup (≈80 g)
  • ½ cup ketchup or tomato sauce (≈135 g)
  • 1 tsp salt (≈6 g)
  • 1 tsp smoked paprika (≈2 g)
  • 1 tbsp apple cider vinegar (≈15 mL)
  • 1 tbsp vegan Worcestershire sauce (≈15 mL)
  • 1 tbsp yellow mustard (≈15 g)
  • 1-2 tsp Sriracha - to taste
  • ½ cup water (≈120 mL) - or reserved bean cooking liquid

Instructions

  1. Drain the soaked beans, cover with fresh water, and simmer 45-60 minutes until fully tender. Drain, reserving some of the liquid. They will not soften any further once the sauce goes in.
  2. Preheat the oven to 350°F (175°C).
  3. Warm the olive oil in a large pot over medium heat and cook the onion about 5 minutes, until translucent.
  4. Add everything else except the beans and stir well, then stir in the beans.
  5. Transfer to a 2-quart casserole dish or dutch oven with a few inches of headroom, cover, and bake 1 hour. Uncover and bake 30 minutes more.

Notes