Recipe for Vegan Baked Beans
Hearty bean dishes make for excellent one-pot meals. Although you technically bake the beans in a casserole dish, you do all your cooking in one pot.
Preparation time: 15 minutes
Cook time: 2 hours 30 minutes
Yield: 8 servings
Four 16-ounce cans navy beans, rinsed and drained
2 tablespoons grapeseed oil, canola oil or olive oil
2 cups minced yellow onions
1 clove garlic, minced
16 ounces unseasoned tomato sauce
1/4 cup pure maple syrup
1/4 cup blackstrap molasses
2 tablespoons apple cider vinegar
2 bay leaves
2 teaspoons dry mustard
3 to 5 cups water
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
Preheat the oven to 300 degrees. Place the beans in a large casserole dish and set aside.
Heat the oil in a large skillet over medium heat. Sauté the onions until they turn translucent, about 5 minutes. Add the garlic and cook for another 2 minutes.
Add the tomato sauce, maple syrup, molasses, vinegar, bay leaves, mustard, 3 cups of water, and black pepper. Cook for 5 minutes, stirring occasionally.
Mix the tomato mixture into the casserole dish with the beans and stir well to combine. Cover with foil and bake for 2 hours, adding the salt and stirring after 1 hour and adding another 1 or 2 cups of water to keep the mixture moist.
After 2 hours, remove the cover and bake for another 30 minutes.
You can serve this dish with a side of steamed broccoli, a piece of crusty bread, or on its own.
Per serving: Calories 207 (35 from Fat); Fat 4g (Saturated 1g); Cholesterol 0mg; Sodium 612mg; Carbohydrate 39g (Dietary Fiber 8g); Protein 6g.