Description
These rich, sweet, and savory baked beans are meat-free and perfect as a hearty side dish for any occasion. Made with pantry staples and slowly baked for deep flavor, they’re a comforting classic that’s easy to crave.
Ingredients
- 3 cans (15 oz each) navy beans or great northern beans, drained and rinsed
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/3 cup brown sugar
- 1/4 cup molasses
- 1/2 cup ketchup or 3 tbsp tomato paste
- 1 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- 1 tbsp vegetarian Worcestershire sauce or soy sauce
- 1 tsp smoked paprika or 1/2 tsp liquid smoke
- Salt and pepper to taste
- Optional: 1 tbsp maple syrup or hot sauce to taste
Instructions
- Preheat oven to 350°F (175°C).
- In a skillet over medium heat, sauté the diced onion in olive oil until soft and golden, about 5–7 minutes. Add minced garlic and cook for 1 minute more.
- In a large mixing bowl, combine brown sugar, molasses, ketchup or tomato paste, mustard, apple cider vinegar, Worcestershire or soy sauce, smoked paprika, salt, and pepper.
- Stir in the sautéed onion and garlic, then fold in the drained beans until evenly coated.
- Transfer the mixture to a greased 9×13-inch baking dish. Cover with foil and bake for 45 minutes.
- Remove foil and bake uncovered for an additional 20–30 minutes, until the sauce thickens and caramelizes around the edges.
- Let rest for 10 minutes before serving to allow flavors to meld.
Notes
- For extra sweetness, add maple syrup to the sauce.
- For heat, add hot sauce or a pinch of cayenne pepper.
- Leftovers taste even better the next day.
- Add bell peppers for color and texture.
- Use tomato paste for extra richness in the sauce.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 16g
- Sodium: 450mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
