Vegetarian Boston Baked Beans No Cans
Get ready to savor the rich, smoky goodness of these homemade Vegetarian Boston Baked Beans, made entirely from scratch—no cans required! This comforting recipe features tender, slow-cooked dried navy beans simmered with a flavorful combination of molasses, dark brown sugar, tomato paste, and a hint of smoked paprika. Perfectly seasoned with garlic powder, mustard, and apple cider vinegar, these baked beans achieve a deep, caramelized finish after hours in the oven. Whether you're serving them as a hearty vegetarian main course or a classic side dish, these beans are sure to steal the spotlight. Ideal for meal prepping or sharing, this wholesome, plant-based twist on a timeless favorite is a must-try for any comfort food enthusiast! Keywords: vegetarian baked beans, no cans, Boston baked beans, scratch recipe, plant-based side dish, slow-cooked beans recipe.
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Recipe Information
Ingredients
- 2 cups Dried navy beans
- 8 cups Water
- 1 large Yellow onion, diced
- 2 cups Vegetable broth
- 0.3333 cup Molasses
- 2 tablespoons Dark brown sugar
- 2 tablespoons Tomato paste
- 1 tablespoon Prepared yellow mustard
- 1 tablespoon Apple cider vinegar
- 1 tablespoon Olive oil
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 Bay leaf
Instructions
Rinse the dried navy beans thoroughly under cold water and discard any debris or damaged beans.
In a large bowl or pot, add the rinsed beans and cover them with water by about 2 inches. Let them soak overnight or for at least 8 hours for best results. Drain and set aside.
Preheat your oven to 300°F (150°C).
In a Dutch oven or large, oven-safe pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes until softened and translucent.
Add the soaked and drained navy beans to the pot, followed by the vegetable broth and 6 cups of water. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
In a small bowl, whisk together the molasses, dark brown sugar, tomato paste, prepared mustard, apple cider vinegar, smoked paprika, garlic powder, salt, and pepper.
Pour the molasses mixture into the pot with the beans. Stir well to combine.
Add the bay leaf to the pot, cover with a tight-fitting lid, and transfer the pot to the preheated oven.
Bake the beans in the oven for 4-5 hours, stirring every hour, and check if additional water is needed to keep the beans slightly covered. Remove the lid for the last 30 minutes of cooking to allow the sauce to thicken.
Once the beans are tender and the sauce is rich and glossy, remove the pot from the oven and discard the bay leaf.
Serve the baked beans warm as a main dish or side, and enjoy!
Nutrition Facts
Calories |
2194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3799 mg | 165% | |
| Total Carbohydrate | 406.8 g | 148% | |
| Dietary Fiber | 72.9 g | 260% | |
| Total Sugars | 134.8 g | ||
| Protein | 102.2 g | 204% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1084 mg | 83% | |
| Iron | 30.6 mg | 170% | |
| Potassium | 8737 mg | 186% | |
*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.
