Baked Beans
A variation on a theme – plant based goodness without sacrificing any of the taste, tradition and aroma of baked beans from our childhood and beyond.
Servings Prep Time
8servings 15minutes
Cook Time Passive Time
6-8hours 15minutes
Servings Prep Time
8servings 15minutes
Cook Time Passive Time
6-8hours 15minutes
Ingredients
  • 4cups dry navy beans
  • 6 -8cups water
Sauce
  • 2cups onionsdiced
  • 1/2cup molassesBlackstrap or Fancy
  • 1/2cup maple syrupNot table syrup
  • 1/2cup brown sugar
  • 2tsp dijon mustardyellow mustard is okay too.
  • 1tsp salt
  • 1/4tsp liquid smokeadd at end of cooking time. Optional
  • salt and pepper to taste
Instructions
  1. Place dry navy beans in a large bowl and cover with water.
  2. Soak overnight or for up to 12 hours.
  3. Drain and place in large pot.
  4. Cover with water, bring to a boil and turn heat down to medium.
  5. Remove white foam as required to prevent pot from overflowing.
  6. Boil uncovered for 30 minutes or until beans are tender and skin can be removed by pinching bean between fingers.
  7. Drain and reserve cooking liquid.
Sauce
  1. Dice onions and place in a large mixing bowl.
  2. Add remaining ingredients except for Liquid Smoke which is added when beans are cooked.
  3. Stir to combine.
  4. Add cooked beans to bowl and stir well.
  5. Place beans in a slow cooker and add reserved liquid just to cover beans
  6. Set beans to cook on low for six to eight hours.
  7. Do not lift lid.
  8. Beans are cooked when sauce is kind of syrupy and brown.
  9. Add liquid smoke a few drops at a time until desired flavour is reached.
  10. Add salt and pepper to taste.
Alternate Cooking Method
  1. Preheat oven to 250 degrees.
  2. Oil a baking dish or bean pot large enough to hold beans.
  3. Place beans and sauce in dish and cover with a lid.
  4. Bake for 7 hours or until beans reach desired doneness, stirring every couple of hours or so.
Recipe Notes

Serve beans piping hot from the slow cooker or reserve for another day. Add water as needed when reheating.

I usually freeze the beans in 2 cup portions. They make a quick and easy dinner when time is of the essence.

This recipe requires 1 1/2 cups of sugar. Please free to mix and match the combination and quantity, except for blackstrap Molasses, which should not exceed 1/2 cup.

Plant Based Baked Beans