Easy Vegetarian Baked Beans
User Reviews
4.9
Easy Vegetarian Baked Beans
Description
Easy Vegetarian Baked Beans combines canned navy beans with a flavorful sauce made from molasses (unsulphured), brown sugar, ketchup, yellow mustard, and seasoning including onion powder and kosher salt. Baking soda is included to prevent the beans from becoming hard due to acidity. The bean mixture is baked at 400°F until thick and bubbly, with an option to stir midway through baking. This oven method simplifies preparation by combining all ingredients in one pan without prior simmering.
The resulting beans are sweet, tangy, and slightly smoky from the molasses and mustard. The thick sauce clings to the tender beans, making for a comforting dish that fits well as a side for barbecues or a vegetarian main when served with bread or rice.
Alternatively, the recipe can be adapted for slow cooker use by cooking on high for 3–4 hours or low for 7–8 hours, allowing for hands-off preparation and warming during meals. The recipe recommends avoiding blackstrap molasses for its bitterness, opting for milder unsulphured molasses instead.
Ingredients
- 2 .5 oz cans Navy beans drained and rinsed
- ½ cup molasses not blackstrap, unsulphured
- ½ cup brown sugar
- 4 Tablespoons ketchup
- 4 Tablespoons yellow mustard
- ½ teaspoon onion powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt to taste
Instructions
- Preheat oven to 400°F. Drain and rinse bean, then set aside.
- In a baking dish or oven-safe Dutch oven, combine the molasses, brown sugar, ketchup, mustard, onion powder, baking soda, and salt (as needed); whisk together until combined, then stir in the beans. This is an easy one-pan way, but you can also do this in a separate bowl and transfer to a baking dish, depending on what you're using.
- Taste test the mixture for salt levels, just note that the flavors will mellow out as they bake and as the beans absorb the flavor.
- Bake for 20-25 minutes, until thicker and bubbly, stirring halfway through cooking time as desired. Remove from heat and let sit for a minute as the beans thicken as they cool.
Notes
- This recipe yields about 4 cups of baked beans.
- Slow cooker adaptation: cook on high for 3-4 hours or low for 7-8 hours to keep warm during events.
- Use unsulphured molasses like Grandma’s brand; blackstrap molasses is too bitter.
- Baking soda helps keep beans tender despite acidic ingredients.
- Higher baking temperature eliminates need for stovetop simmering or adding water to sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Calories | 333kcal | 17% |
| Carbohydrates | 72g | 24% |
| Protein | 12g | 24% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 0.3g | 2% |
| Trans Fat | 0.002g | 0% |
| Sodium | 1158mg | 48% |
| Potassium | 901mg | 19% |
| Fiber | 8g | 32% |
| Sugar | 41g | 82% |
| Vitamin A | 58IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 150mg | 15% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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