Vegetarian Boston Baked Beans
Dive into the hearty comfort of Vegetarian Boston Baked Beans—a classic dish reimagined for plant-based eaters. This recipe showcases soft, slow-cooked navy beans simmered in a rich, smoky sauce made with molasses, brown sugar, Dijon mustard, and a touch of smoked paprika. Infused with sweet and tangy notes from apple cider vinegar and balanced with savory vegetable broth, these baked beans offer bold, authentic flavors without the use of meat. Perfect for a cozy family dinner, barbecue sides, or meal-prepping, this easy-to-follow recipe combines oven-baking techniques with simple, wholesome ingredients for a deeply satisfying vegetarian twist on a New England favorite. Whether served on their own or alongside cornbread, every bite is packed with irresistible texture and flavor, making it a must-try for vegetarians and bean lovers alike!
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Recipe Information
Ingredients
- 1 pound navy beans
- 1 medium onion
- 2 tablespoons vegetable oil
- 0.5 cup molasses
- 0.25 cup brown sugar
- 2 tablespoons Dijon mustard
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons apple cider vinegar
- 2 cups vegetable broth
- 2 cups water
- 1 bay leaf
- 1 teaspoon smoked paprika
Instructions
Rinse the navy beans under cold water, picking out any debris or damaged beans.
Place the beans in a large bowl and cover them with water by at least 2 inches. Soak overnight for at least 8 hours. If short on time, use the quick soak method by covering beans with water in a pot, bringing them to a boil, boiling for 2 minutes, then soaking off heat for 1 hour.
Drain and rinse the beans after soaking.
Preheat your oven to 300°F (150°C).
Peel and finely chop the onion.
In a large oven-safe pot or Dutch oven, heat the vegetable oil over medium heat. Add the onions and cook until translucent, about 5 minutes.
Stir in the molasses, brown sugar, Dijon mustard, salt, black pepper, apple cider vinegar, vegetable broth, and water, mixing everything well.
Add the soaked and drained navy beans to the pot, along with the bay leaf and smoked paprika.
Bring the pot to a simmer over medium-high heat.
Once simmering, cover the pot with a lid and transfer it to the preheated oven.
Bake the beans for 3.5 to 4 hours, stirring occasionally, until the beans are tender and the sauce has thickened to your liking. If the mixture becomes too dry, add additional water or vegetable broth as needed.
Remove the bay leaf before serving.
Serve warm as a main dish or side, garnished with optional fresh herbs if desired.
Nutrition Facts
Calories |
1783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.5 g | 51% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 18.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5445 mg | 237% | |
| Total Carbohydrate | 319.0 g | 116% | |
| Dietary Fiber | 56.4 g | 201% | |
| Total Sugars | 169.1 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 814 mg | 63% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 5334 mg | 113% | |
*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.
