Vegan Boston Baked Beans
Get ready to savor the smoky-sweet goodness of Vegan Boston Baked Beans, a hearty plant-based twist on a beloved classic! This recipe features tender navy beans slow-baked in a rich blend of molasses, tomato paste, maple syrup, and tangy apple cider vinegar, creating a deeply flavorful dish that’s perfect for comforting meals or special gatherings. Enhanced with smoked paprika and mustard powder, this dish masterfully balances smoky undertones and natural sweetness. With just 15 minutes of prep time and a leisurely four-hour bake, these baked beans are ideal for a hands-off cooking approach, and their aroma alone will make your kitchen irresistible. Serve them as a standout side dish or pair with crusty bread for a delicious, wholesome main course. Vegan, gluten-free, and loaded with flavor, this recipe is a must-try for fans of classic comfort food!
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Recipe Information
Ingredients
- 2 cups dried navy beans
- 1 large onion, chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 0.25 cup tomato paste
- 0.333 cup molasses
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon mustard powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons olive oil
Instructions
Rinse and sort the navy beans, removing any debris or damaged beans. Place the beans in a large bowl and cover them with water. Soak them overnight or for at least 8 hours.
Drain and rinse the soaked beans. Set them aside.
Preheat your oven to 300°F (150°C).
In a large oven-safe pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes translucent and tender, about 5-7 minutes.
Add the minced garlic and cook for an additional 1 minute, until fragrant.
Stir in the tomato paste, molasses, maple syrup, apple cider vinegar, mustard powder, smoked paprika, black pepper, and salt. Cook the mixture for 2-3 minutes, allowing the flavors to meld.
Pour the vegetable broth into the pot, and add the soaked and drained navy beans. Stir everything to combine.
Bring the mixture to a simmer over medium heat, then cover the pot with a lid and transfer it to the preheated oven.
Bake the beans for about 4 hours, stirring every hour, until the beans are tender and the sauce has thickened to your desired consistency.
Adjust seasoning with additional salt and pepper if needed before serving.
Nutrition Facts
Calories |
2516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4709 mg | 205% | |
| Total Carbohydrate | 439.4 g | 160% | |
| Dietary Fiber | 79.5 g | 284% | |
| Total Sugars | 143.3 g | ||
| Protein | 112.1 g | 224% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1035 mg | 80% | |
| Iron | 33.7 mg | 187% | |
| Potassium | 9884 mg | 210% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
