I had another post lined up for today, but these baked beans I made yesterday were too good not to share right away. I hope I can inspire some of you to make these while the weather is cold, as this recipe is a delicious excuse to have your oven on for 4 to 5 hours.
I used a lot of ingredients I already had on hand for this. For example, I had half a bottle of chili sauce in the fridge. Not to be confused with chili-garlic sauce, this is the American condiment that’s sold alongside and similar to ketchup, but spicier. What prompted my desire to use up what I had on hand was that I recently had to throw out three half-full containers of mustard that all expired at once. I have since vowed to keep fewer condiments in the fridge and use them in as much as possible. The win-win about cooking with what you have on hand is not only do you avoid throwing out food, but you get to use your favorite ingredients as much as possible. So, chili sauce and spicy brown mustard it is!
Most recipes for baked beans call for lots of salt pork or bacon. This vegan version gets its smokiness from smoked paprika and a little bit of creamyness from the olive oil the onions are cooked in.
Don’t let the long cooking time worry you. If you start these and then need to go somewhere, you can turn the oven off and leave them in there and they’ll keep cooking for a while. You can also start them in the oven and finish them on the stove top, which is quicker. However you make them, they’ll warm you up nicely.
I’m sending these beans to My Legume Love Affair, the long-running blog event created by Susan of The Well-Seasoned Cook and now managed by Lisa of Lisa’s Kitchen. MLLA is being hosted this month by Brii of briggishome.
- 1 pound navy beans
- 1/4 cup olive oil
- 1/2 cup thinly sliced onion
- 1/2 cup chili sauce or ketchup
- 1/4 cup molasses
- 1/4 cup brown sugar
- 1 tablespoon prepared mustard (I used spicy brown mustard)
- 4 cups water
- 2 teaspoons smoked paprika
- 2 teaspoons salt
- 1/2 teaspoon black pepper
The night before you want to make this, rinse the beans and discard any suspicious ones. Soak beans in enough water to cover by at least 2 inches. The next day, drain the beans and set aside.
Preheat oven to 300 F. In a Dutch oven on the stovetop, heat olive oil to medium and cook onions until tender, about 5 minutes. Stir in drained beans and all remaining ingredients. (The mixture will be very soupy.) Bring to a boil. Boil, stirring occasionally, for 5 minutes. Cover, and place pot in the oven.
Bake for 4 to 5 hours. (Mine were done in 4 hours.)