22min 4 ppl
Vegan Baked Beans
165 minutes
4 people
Hardover 60 min or 12+ steps
165 min · 6 steps
Hard: over 60 min or 12+ steps
240 kcalper person
Protein 10g
Carbs 42g
Fats 4g
About this dish
Slow-baked haricot beans in a sticky molasses and mustard sauce, deepened with vegan Worcestershire sauce - New England comfort, fully plant-based.
Allergy Info
Mustard
Diet Info
Vegan
Ingredients
Fresh Produce
- Oniondiced1
Dried Goods
- Dried white haricot beanssoaked overnight in cold water500 g
- Light brown sugar60 g
Spices & Seasonings
- Salt1 tsp
Oils & Condiments
- Olive oil2 tbsp
- blackstrap molasses3 tbsp
- Dijon mustard1 tbsp
- Apple cider vinegar1 tbsp
- Vegan Worcestershire sauce1 tbsp
Utensils
- Large pot
- Dutch Oven
Method
1
Drain and rinse the beans after their overnight soak in cold water.
Approx. 4 minutes
2
Cover the beans with fresh water in a large pot, bring to the boil and simmer until just tender, then drain, reserving the cooking liquid.
Approx. 45 minutes
3
Heat the olive oil in a Dutch oven over medium heat and cook the onion until softened.
Approx. 6 minutes
4
Stir in the molasses, light brown sugar, Dijon mustard, cider vinegar, vegan Worcestershire sauce, salt and the beans, then add enough reserved cooking liquid to just cover.
Approx. 5 minutes
5
Cover and bake at 150°C, checking halfway and topping up with more liquid if it looks dry.
Approx. 85 minutes
6
Uncover and bake for a further 20 minutes until thick and glossy.
Approx. 20 minutes
