Description
Hearty and flavorful homemade baked beans, made from scratch with navy beans, vegetables, and a blend of sweet and smoky seasonings. A healthy and delicious twist on a classic comfort food!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 pound dried navy beans, rinsed and soaked overnight
- 6 cups vegetable broth (low sodium)
- 1 (28 ounce) can crushed tomatoes
- 1/4 cup molasses
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 bay leaf
- Salt to taste
- Optional: 1/4 cup chopped fresh parsley, for garnish
Instructions
- Soak the Beans: Place the rinsed navy beans in a large bowl or pot. Cover with plenty of cold water (at least 2 inches above the beans). Let sit at room temperature for at least 8 hours, or preferably overnight.
- Drain and Rinse: After soaking, drain the beans in a colander and rinse thoroughly under cold running water.
- Sauté the Vegetables: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent and softened, about 5-7 minutes. Add the minced garlic and cook for another minute, stirring constantly, until fragrant. Add the chopped green and red bell peppers and cook for another 5-7 minutes, stirring occasionally, until softened and slightly tender.
- Combine and Simmer: Add the drained and rinsed navy beans and the vegetable broth to the pot with the sautéed vegetables. Stir in the crushed tomatoes, molasses, apple cider vinegar, Dijon mustard, smoked paprika, chili powder, black pepper, cayenne pepper (if using), and bay leaf. Mix well to combine. Bring the mixture to a simmer over medium heat, then reduce the heat to low, cover the pot, and simmer for about 1 hour, stirring occasionally, until the beans are tender but not mushy.
- Preheat Oven: While the beans are simmering, preheat your oven to 325°F (160°C).
- Bake the Beans: After simmering for an hour, remove the pot from the stovetop and place it in the preheated oven. Bake, uncovered, for another 2-3 hours, or until the beans are very tender and the sauce has thickened to your liking. Stir occasionally during baking to prevent the beans from sticking to the bottom of the pot.
- Check for Doneness: The beans are done when they are very tender and the sauce is thick and rich. You should be able to easily mash a bean with a fork. If the sauce is too thick, add a little more vegetable broth or water to thin it out. If the sauce is too thin, continue baking for a bit longer, uncovered, to allow it to reduce.
- Season to Taste: Once the beans are cooked to your liking, remove the pot from the oven and discard the bay leaf. Taste the beans and adjust the seasoning as needed. Add salt to taste.
- Cool and Serve: Allow the baked beans to cool slightly before serving. Garnish with chopped fresh parsley (optional). Serve warm.
Notes
- Soaking the beans overnight is crucial for even cooking and reducing digestive discomfort.
- Adjust the amount of cayenne pepper to your preferred level of spiciness.
- For a sweeter flavor, add a little more molasses or a tablespoon of maple syrup.
- Add a teaspoon of liquid smoke for a deeper, smokier flavor.
- Experiment with different types of beans, such as Great Northern beans, cannellini beans, or even kidney beans.
- Make sure your vegetable broth is truly vegetarian. Some brands may contain animal products.
- You can also make these baked beans in a slow cooker. Simply combine all the ingredients in the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
- Leftover baked beans can be stored in an airtight container in the refrigerator for up to 3-4 days. They can also be frozen for longer storage. To reheat, simply warm them in a saucepan over medium heat or in the microwave. You may need to add a little water or broth if they have thickened too much during storage.
- Prep Time: 15 minutes
- Cook Time: 3 hours