1 medium yellow onion
2 tablespoons olive oil
4 tablespoons tomato paste
4 tablespoon muscovado sugar (or dark brown sugar)
2 tablespoon molasses
2 tablespoon apple cider vinegar
2 teaspoons vegan-friendly Worcestershire sauce
1 teaspoon ground mustard
1/2 teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon smoked salt
3 cups cooked navy beans in liquid (see note)
- Preheat oven to 350˚F.
- Peel and mince the onion. Heat a small dutch oven over medium-low heat. Add the olive oil, followed by the minced onions. Cook until the onions are tender. Add in the tomato paste and cook for another minute or so.
- Next, measure in all the remaining ingredients. Bring to a boil, cover, and transfer the beans to the oven. Bake the beans for about 45 minutes, uncover, and cook for another 15 to 20 minutes. The sauce for the beans should be thickened.
- Serve as is or eat my favorite way, on toast sprinkled with greens.
+ When I say ‘in liquid’, I typically fill a measuring cup near the top with beans then pour the liquid over until it reaches the top.
Keywords: vegan baked beans, baked beans