Plated + Served: Vegetarian Baked Beans
Yup, Baked Beans… and these take a looooonnnngggg time to cook.
But. Oh. How delicious. How sweetly delicious. And the perfect balance for all that spicy grilled or smoked barbecue you’ll be sliding onto the plate this weekend.
Never thought I would put this much effort into beans.
But I did. And so will you. These are my take on Boston Baked Beans. Traditionally, BBB are made with salt pork or bacon. Not a trace of meat in this recipe… but still amazingly flavorful.
Crank up the oven! These beans go great with everything: fried chicken, hamburgers, steaks…
Vegetarian Baked Beans
prep: 15 minutes (not including soaking overnight)
bake: 5 to 6 hours
you’ll need…
2 cups uncooked navy beans tepary beans, small white beans or Great Northern beans
1 teaspoon salt
1 tablespoon dry mustard
5 tablespoons dark brown sugar
6 tablespoons molasses
1 cup catsup
3 cloves garlic, finely minced
let’s get to it…
Wash the beans and place in a large pot (that has a tight fitting lid). Soak overnight.
Place oven rack in the middle of the oven. Preheat to 300°F.
Blend the salt, mustard, brown sugar, molasses, catsup and garlic and pour over beans and soaking water; cover.
Bake for 5 to 6 hours checking every hour or so to make sure beans have enough water. Add ½ cup water if they start to look dry.
