Vegetarian Baked Beans

4.0
(7)

These are Boston-style baked beans.

2
2
Prep Time:
10 mins
Cook Time:
7 hrs
Additional Time:
8 hrs
Total Time:
15 hrs 10 mins
Servings:
10
Yield:
10 servings

Ingredients

  • 1 (16 ounce) package dried navy beans

  • water as needed

  • 2 cups chopped sweet onion

  • ¼ cup firmly packed brown sugar

  • ¼ cup molasses

  • 2 tablespoons cider vinegar

  • 2 teaspoons dry mustard

  • 1 clove garlic, minced

  • ¼ teaspoon ground nutmeg

  • ¼ teaspoon ground cinnamon

  • ¼ teaspoon ground black pepper

Directions

  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)

214 Calories
1g Fat
42g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 214
% Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Sodium 13mg 1%
Total Carbohydrate 42g 15%
Dietary Fiber 12g 41%
Total Sugars 13g
Protein 11g
Vitamin C 4mg 19%
Calcium 102mg 8%
Iron 3mg 17%
Potassium 711mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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