Oven Baked Beans
This is a versatile dish that is easy to make, although it does take a while to cook. Soaked overnight and slow-cooked into saucy submission, this is one of those set-it-and-forget-it classics that rewards you for your patience and for showing up with a spoon when it's time to eat. Whether you bake 'em low and slow in the oven or toss them in the slow cooker before riding off into the sunset (or your 9–5), they deliver rich, smoky, umami-packed satisfaction every single time. The secret weapon? A unique combination of spices and a sneaky dusting of dried mushroom powder provides bold flavour with a plant-powered punch. Serve them up any way you please: on their own as a light snack, spooned over toast for a lazy lunch, or riding shotgun next to your favourite dinner dish when you need an extra boost of protein.
Ingredients
- 16 oz dry navy beans (about 1½ - 2 cups) + water for soaking
- 2¼ cup low-sodium vegetable broth divided into ¼ cup and 2 cups
- 1 cup diced onion (about ½ medium)
- 2 cups green bell pepper diced, with pulp and seeds removed (about 2 medium)
- 2 tbsp brown sugar
- 2 tbsp molasses
- 1 tbsp grated fresh ginger root
- 1 tbsp Bragg soy seasoning or tamari
- 1 tbsp apple cider vinegar
- 1½ tsp garlic minced (about 3 cloves)
- 1 tsp dry mustard
- 1 tsp dried mushroom powder
- ½ tsp horseradish sauce
- ½ tsp Bestcestershire Sauce (vegan Worcestershire sauce)
- ½ tsp smoked paprika
- ½ tsp sea salt
- ¼ tsp ground black pepper
- ¼ tsp ground cinnamon
- ¼ tsp chili powder
- 2 bay leaves
- 14 oz tomato sauce (about 1½ cups)
Instructions
- Rinse ½ package (16-ounce) dry navy beans and soak in a large bowl with water 2–3 inches above the beans. Let sit overnight (12–16 hours). Drain and rinse.
- Preheat oven to 275°F or use a slow cooker.
- Heat up ¼ cup of vegetable broth in a large Dutch oven or stovetop and oven-safe casserole dish on medium heat. Once hot, add 1 cup diced onion and sauté until translucent and beginning to darken (about 5 minutes). Add a little water if onions start to stick, but let broth cook off so onions can brown. If they become too dry, onions may burn.
- Add 2 cups diced green pepper, 2 tbsp each brown sugar and molasses, 1 tbsp each grated ginger root, Bragg seasoning, and apple cider vinegar, 1½ tsp minced garlic, 1 tsp each dry mustard and dried mushroom powder, ½ tsp each Bestcestershire Sauce, horseradish sauce, smoked paprika, and salt, 2 bay leaves, ¼ tsp each ground black pepper, ground cinnamon, and chili powder, and about 1½ cups tomato sauce. Cook on medium heat for 5 minutes, stirring often.
- Add soaked and rinsed dry navy beans (remove any beans that look shrivelled) and 2 cups vegetable broth. Stir until well combined.
- Cover and cook in a preheated oven for 6-8 hours, stirring occasionally after the 3-hour mark and adding water if needed. Once the beans are soft, uncover and cook for an additional 30 minutes to let the sauce thicken and caramelize slightly. Rest for 15-30 minutes before serving so the sauce can set.
Breakout Trick
For soy-free, replace Bragg soy seasoning or tamari with coconut aminos (soy-free seasoning) and use soy-free vegan Worcestershire sauce.
If using a slow cooker, cook on low for 8–10 hours, stirring occasionally. The slow cooker method is easier and creates a bean with a nicer texture, although it takes longer.
Nutrition
Calories: 514kcalCarbohydrates: 100gProtein: 29gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 2gMonounsaturated Fat: 0.5gSodium: 807mgPotassium: 2031mgFiber: 32gSugar: 26gVitamin A: 871IUVitamin C: 72mgCalcium: 247mgIron: 9mg
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