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LEVEL: easy Cook: 3 minutes Prepare: 6 minutes Total: 9 minutes Serves: 4 to 6

Vegan Baked Beans

Post by The Buddhist Chef

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Description

I never knew baked beans could be this good. These Vegan baked beans will blow your mind!

Ingredients

2 cups navy beans
1 onion, sliced
2 tablespoons vegetable oil
1/2 cup molasses (125 ml)
1/4 cup maple syrup (60 ml)
1 teaspoon mustard powder
2 tablespoons tomato paste
2 tablespoons miso
1 teaspoon salt
Black pepper to taste
5 cups water (1,25 L)

Directions

1
Soak the beans in water for 12 to 24 hours at room temperature. Rinse and drain.
2
Preheat the oven to 325°F (160°C).
3
In a cast iron skillet or a ovenproof Dutch oven heat the oil, add onion and sauté 5 minutes.
4
Add molasses, maple syrup, mustard powder, tomato paste, miso, salt and pepper. Mix well.
5
Add drained beans and water.
6
Bring to a boil, cover with foil and bake for 3 to 4 hours or until the beans are tender.
7
If the beans are no tender at this point, add more water and continue cooking.

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16 comment

  3. Anita
    Reply

    I made this recipe using cannelini beans but was very disappointed with the results and am wondering where I went wrong. Despite cooking my beans for a further 2 hours, they were still hard. Soaked the beans according to the recipe, but they didn’t soften at all in the cooking process. Is the problem with the beans themselves? Should I try cooking them first?

    • The Buddhist Chef
      Reply

      Dry beans can be tricky, you probably just had a bad batch, it happened to me before, the beans just won’t cook. Next time add water as you go, bring to a boil and at one point it’ll soften, hopefully!

  4. Bexy
    Reply

    Oh I do like the sound of maple syrup in the recipe beloveds. Anyways, “Happy Baked Beans on Toast Day” (25th Dec). A simple peaceful tradition which started a few years ago by one of my adult children. It’s an alternative to the avarice, stress and waste created by mainstream traditions (kept going by films and the media, for retail). How peaceful to enjoy the simple pleasures of life, for to live a simple life, helps others to simply live.

  5. Marie
    Reply

    O.M.G.! These are perfect! My dad and I split a 25 pound bag of Bob’s Red Mill Navy Beans and this was the first recipe I made with them. Delicious. I’m going to make a double batch tomorrow and freeze them.

  6. Dana
    Reply

    Same thing happened to me. After 3hrs the beans came out a bit too hard for my taste, they seem mushier on the video. I will repeat the recipe, but keep the pot longer on the stove this time, after bringing it to a boil. I’m sure that was the problem. I loved the taste though!

  7. Diane
    Reply

    Shoot me, but I’m going to try sautéing them in the instant pot, then bring to pressure and afterwards place in oven for half an hour to caramelize. Not that there’s anything wrong with the slower method – more out of curiosity. Will post my findings.

  9. Roz Newton
    Reply

    Could these be made in a pressure cooker please? I’m fairly new to the pressure cooker and not sure if I need to change liquid levels? It would avoid the need for that really long cooking time, but maybe that’s what makes this recipe work so well? Anyway, thanks for all your lovely recipes.

  10. Carmen
    Reply

    I have found that adding salt at the beginning of cooking can sometimes keep beans from softening – even carrots. Try adding salt near end of cooking rather than beginning.

  11. Carmen
    Reply

    Thank you for sharing this recipe. Being inspired by your 94yr old grandmother makes it even more special. Looking forward to making it .

  12. Lindsay
    Reply

    Yum! Have you tried this recipe in the instant pot- that way no need to soak the beans?
    Est-ce que c’est possibles de faire cette recette dans un Instant Pot?

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