Vegetarian Baked Beans
Source: Fork in the Kitchen
Ingredients
Number of Servings: 6
½ cup unsulphered molasses*, not blackstrap
2 15.5 oz cans navy or pinto beans, drained and rinsed
½ cup brown sugar
4 Tbsp ketchup
4 Tbsp yellow mustard
¼ cup apple cider vinegar
1 Tbsp soy sauce
Pinch of cloves & cinnamon
½ tsp onion powder
½ tsp baking soda
½ tsp kosher salt, to taste
Optional: splash of liquid smoke
Directions
Prep Time: 5 min
Cook Time: 25 min
Total Time: 30 min
Preheat oven to 400°F. Drain and rinse beans, then set aside.
In an oven-safe Dutch oven or pan, combine the molasses, brown sugar, ketchup, mustard, apple cider vinegar, soy sauce, onion powder, baking soda, and salt (as needed); whisk together until combined, then stir in the beans. This is an easy one-pan way, but you can also do this in a separate bowl and transfer to a baking dish, depending on what you're using.
Taste test the mixture for salt levels, just note that the flavors will mellow out as they bake and as the beans absorb the flavor.
Bake for 20-25 minutes, until thicker and bubbly, stirring halfway through cooking time as desired. Remove from heat and let sit for a minute as the beans thicken as they cool.
Nutritional Information
(Per Serving)
*DV = Daily Value
Calories – 346cal – 17% DV
Sodium – 1133mg – 47% DV
Total Fat – 1g – 1% DV
Saturated Fat – 0g
Trans Fat – 0g
Protein – 12g – 25% DV
Cholesterol – 0mg — 0% DV
Total Carbohydrates – 74g – 25% DV