Baked BeansCourse: Main Dishes, Meatless Monday
1 1b. dried small white beans (navy or great northern) (2 cups) or 6 cups cooked or canned
2 tablespoons olive oil
1 medium onion, diced
¼ cup maple syrup
2 tablespoons mustard (regular, dijon or whole grain)
2 teaspoons smoked paprika
1 heaping teaspoon garlic powder
4 cups water or low-sodium vegetable broth
1/2 cup molasses
1 tablespoon apple cider vinegar
¼ cup ketchup
¼ cup tomato paste
2 bay leaves
½ teaspoon fresh ground pepper
salt, to taste
- Optional add-in
Vegan ham or bacon chunks
- If you are using dried beans, and want to cook them first it will cut down on cook time. You can either cook them in your slow cooker according to the instructions, on the stove until tender, or in your instant pot on pressure cook for 25 minutes on high. The other option is to soak them overnight and bake the beans longer in the oven.
- Preheat the oven to 350 degrees.
- Heat a large saucepan on medium heat. Add the olive oil and the onion. Cook until onion is translucent, about 5 minutes, stirring occasionally. Add the rest of the ingredients, and stir to combine. Bring to a simmer, then remove from the heat.
- Transfer the beans to a square baking dish that has been lightly oiled. Bake in the oven covered for 30 minutes, then remove the cover and bake for another 30 minutes, until bubbly and thickened.
- If you are using uncooked beans, make sure there is enough to water or broth to cover the beans well and check on them often to see if they need more liquid. You don’t want them to dry out. You’ll probably need to bake them for 3-4 hours. I know that seems long but it’s the traditional way of doing it and the beans will absorb much more of the flavour that way.
- These beans are pictured with traditional molasses bread – recipe [here…}