Baked Beans
Deliciously savory and hearty, these baked beans are perfect for a comforting meal or a summer barbecue. Naturally sweetened with maple syrup and packed with...
Discover the delightful world of vegan cooking with this easy whole-food plant-based Baked Beans recipe from vegancooking.recipes.
Made with nutritious ingredients, this dish is not only flavorful but also incredibly satisfying.
Whether you're serving it as a side dish or a main course, these baked beans will impress everyone at your table.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Navy beans are ideal for this recipe, but you can substitute with pinto or kidney beans if desired. Ensure that beans are soaked overnight for optimal cooking.
Tips & Notes
- •For a spicier flavor, add a pinch of cayenne pepper.
- •Try adding in some chopped bell peppers for extra veggies.
Recipe Variations
- •Add chopped bell peppers for added sweetness and crunch.
- •Mix in cooked quinoa for added texture and protein.
Storage & Freezing
Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze baked beans for up to 3 months. Reheat on the stovetop or in the microwave before serving.
Frequently Asked Questions
Can I use canned beans instead?
Yes, you can use canned beans for a quicker option. Use about 4 cups of canned navy beans, rinsed and drained, and adjust the cooking time accordingly.
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Deliciously savory and hearty, these baked beans are perfect for a comforting meal or a summer barbecue. Naturally sweetened with maple syrup and packed with...
Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C).
- 2
In a large pot, cover the soaked navy beans with fresh water and bring to a boil. Cook for about 30 minutes until tender but not mushy. Drain and set aside.
- 3
In the same pot, sauté the chopped onion in a splash of vegetable broth over medium heat until translucent, about 5-7 minutes.
- 4
Add the minced garlic and sauté for another 2 minutes until fragrant.
- 5
Stir in the tomato paste, maple syrup, apple cider vinegar, smoked paprika, mustard powder, black pepper, and salt. Mix well.
- 6
Add the cooked navy beans back into the pot along with the vegetable broth. Stir to combine all ingredients.
- 7
Transfer the mixture to a baking dish and cover with aluminum foil.
- 8
Bake in the preheated oven for 60 minutes, removing the foil for the last 15 minutes to allow for a slight caramelization.
- 9
Remove from the oven and let cool slightly before serving. Enjoy your delicious baked beans!
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