Description
Warm, saucy, and smoky baked beans with a rich tomato-maple sauce, perfect as a comforting side or hearty main. This vegan-friendly recipe bakes tender beans in a savory-sweet sauce that gets better the next day.
Ingredients
Scale
- 4 cups cooked navy beans (or two 15-ounce cans, drained and rinsed)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cups tomato sauce
- 2 tablespoons tomato paste
- 1/4 cup maple syrup
- 2 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- 2 teaspoons smoked paprika
- 1 teaspoon ground mustard
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 1/2 cup water or vegetable stock
- Salt and black pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a large oven-safe pot or Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
- Stir in 2 cups tomato sauce and 2 tablespoons tomato paste until smooth. Add 1/4 cup maple syrup, 2 tablespoons brown sugar, 2 tablespoons apple cider vinegar, 2 teaspoons smoked paprika, 1 teaspoon ground mustard, and 2 tablespoons soy sauce. Mix well and simmer for about 5 minutes so the flavors marry.
- Add the 4 cups cooked navy beans to the sauce and stir to coat. Pour in 1/2 cup water or vegetable stock if the mixture seems too thick. Season with salt and black pepper to taste.
- Cover the pot and transfer to the preheated oven. Bake for 45 minutes, stirring once halfway through to ensure even cooking. Uncover and bake for an additional 10 minutes to thicken the sauce and allow some caramelization.
- Remove from the oven, taste and adjust seasoning with more vinegar, sweetness, or salt if desired. Let the beans rest for 5 to 10 minutes to allow the sauce to settle.
- Spoon the saucy, smoky baked beans into bowls or a serving dish, garnish with chopped parsley or chives if desired, and serve warm.
Notes
- For deeper smoke flavor, add smoked paprika carefully or a few drops of liquid smoke, but use sparingly.
- Make ahead: the beans taste even better the next day after the flavors have melded. Refrigerate and gently reheat.
- To thicken the sauce, bake uncovered for an extra 10 to 15 minutes or simmer on the stove until reduced.
- Freeze leftovers in an airtight container for up to 3 months. Thaw overnight before reheating.
Nutrition
- Serving Size: 1 cup (approximately)
- Calories: 290
- Sugar: 9 g
- Sodium: 420 mg
- Fat: 6 g
- Saturated Fat: 0.8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 0 mg