These old fashioned vegetarian baked beans are such a treat, and they're so good, no one will miss the meat! Perfect for picnics, potlucks, and family dinners, vegetarian baked beans are a delicious, healthy, nearly-fat-free side dish that's easy to transport and even easier to enjoy. Feel free to add vegetarian bacon, tempeh, or veggies to your dish for variation.
NOTE: This recipe takes a bit of time to prepare--the beans need to soak over night, and they'll spend 1-2 hours on the stove and 3-4 hours in the oven--but it's so worth it. If you've never made baked beans from scratch, try it and you'll see what I mean!
Prep Time: 6 hours
Cook Time: 6 hours
Total Time: 12 hours
Yield: 6-8 servings
- 1 lb. dried navy beans (about 2 cups)
- 8-10 cups water, for soaking and simmering
- 1 large onion, finely chopped
- 1/2 cup ketchup
- 1/3 cup pack brown sugar
- 1/4 cup molasses
- 2 t. salt
- 1 t. brown mustard
- 1/4 t. ground black pepper
1. In a medium-large pot, soak the beans over night in the water. In the morning, bring the pot to a low boil over medium-high heat, then turn down the heat to low and simmer for 1-2 hours, or until tender. Drain the beans in a colander, reserving the water in a mixing bowl or dish. Toss the beans gently (so as not to smash the beans) with the onion, and transfer to a 2 quart casserole dish or Dutch oven. Set aside.
2. Preheat the oven to 325 F.
3. In a small-medium saucepan over medium-high heat, combine the ketchup, brown sugar, molasses, salt, brown mustard, and pepper, mixing well to dissolve the sugar. Bring the mixture to a low boil, then remove from heat and pour evenly over the bean-onion mixture. Add just enough of the reserved water to the dish to cover the beans. Cover the dish with foil and bake for 3-4 hours or until the beans are very tender and saucey, adding more of the reserved water as needed to keep the beans from drying out. Allow beans to cool for 10 minutes before serving.