American · Dinner
Vegan Baked Beans
White cannellini beans slow-baked in a molasses and tomato sauce sweetened with maple syrup and brown sugar, seasoned with smoked paprika, mustard and onion. This vegan version skips the salt pork and relies on deep caramelised sugars for body. Served hot as a hearty side or main.
$2
15 minsPrep
80 minsCook
95 minsTotal
EasyLevel
Nutrition per serving
451Calories
14.8gProtein
12.7gFat
79.1gCarbs
46.3gSugar
12.2gFiber
304mgSodium
0mgChol
1.9gSat Fat
482mgPotassium
95mgCalcium
3.4mgIron
0mcgVitamin B12
8mgVitamin C
vegan
vegetarian
gluten-free
egg-free
high-fiber
sweet-heat
hidden-gems
vegan
gluten-free
Instructions
1
Prep
Drain the cannellini beans in a colander, finely dice the onion and garlic, then heat the oven to 325F (160C).
2
Sauté
Warm the olive oil in an oven-safe pot over medium heat, cook the diced onion 5 minutes until soft, then add garlic 1 minute.
3
Bloom
Stir the smoked paprika and tomato paste into the pot over medium heat for 1 minute until the paste darkens and smells toasty.
4
Simmer
Add molasses, maple syrup, brown sugar, Dijon mustard, vinegar and stock, then simmer over medium-low for 3 minutes until the sauce loosens and combines.
5
Bake
Fold the beans through the sauce, cover, and bake at 325F (160C) for 75 minutes, uncovering the last 15, until thick and glossy.
6
Plate
Serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 cup330g cooked cannellini beans, drained
- 4 tbsp80g molasses
- 4 tbsp60ml maple syrup
- 2 tbsp30g brown sugar
- 4 tbsp64g tomato paste
- 11 small onion (120g)
- 2 clove2 clove garlic
- 2 tsp2 tsp smoked paprika
- 2 tsp2 tsp Dijon mustard
- 2 tbsp30ml apple cider vinegar
- 1 cup240ml low-sodium vegetable stock
- 2 tbsp30ml olive oil
