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Vegetarian Baked Beans


"These are Boston-style baked beans."
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15 h 10 m servings 213 cals
Original recipe yields 10 servings

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  • Prep

  • Cook

  • Ready In

  1. Place navy beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
  2. Drain navy beans and put into a pot with 5 cups water.
  3. Bring water to a boil; reduce heat and simmer until beans are tender, about 1 hour.
  4. Preheat oven to 250 degrees F (120 degrees C).
  5. Combine beans, onion, brown sugar, molasses, vinegar, mustard, garlic, nutmeg, and cinnamon in a 2-quart casserole dish with a lid; season with pepper. Place lid on dish.
  6. Bake in the preheated oven, 5 to 7 hours, stirring halfway through and adding water if mixture is too dry. Remove lid and bake until mixture has reduced to desired thickness, about 1 hour more.


  • Cook's Note:
  • Vegetable broth can be substituted for the water.

Nutrition Facts

Per Serving: 213 calories; 1 g fat; 42.1 g carbohydrates; 10.6 g protein; 0 mg cholesterol; 13 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 4
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Delicious! I made these in a slow cooker. I plugged in my slow cooker to heat up, put my soaked beans in the pressure cooker to cook, and in the meantime cut up the onion and garlic. All ingredi...

it was super easy and a hit with the entire family

No changes . Have made this dish twice.

I wanted to make two different recipes over Memorial weekend using navy beans so I halved this recipe. The only change I made is that I cut back on the molasses because we do not like our beans ...