Beans and Grains

BEST-EVER BAKED BEANS

BEST-EVER BAKED BEANS

Prep time: 10 minutes, plus overnight to soak / Cook time: 7 to 8 hours on
low
Most traditional baked beans are made with bacon, but you won’t
miss it in this vegan version of Boston baked beans, which uses
smoky paprika to give you the taste you crave. Beans are an ideal
side dish for summer barbecues; you can skip the processed canned
variety as these could not be any easier to make from scratch.
Serves 8
1 pound dry navy beans, soaked overnight (see Cooking Tip)
6 cups Savory Vegetable Broth (here) or water
1 large sweet onion, diced
1 medium yellow bell pepper, diced
½ cup Homemade Ketchup (here)
¼ cup maple syrup
2 tablespoons molasses
1 tablespoon extra-virgin olive oil
1 teaspoon dried mustard
¼ teaspoon garlic powder
2 teaspoons smoked paprika
1 tablespoon apple cider vinegar
Freshly ground black pepper
1. Drain and rinse the soaked beans and put them in a 6-quart
slow cooker. Stir in the broth, onion, bell pepper, ketchup, maple
syrup, molasses, olive oil, dried mustard, garlic powder, and
paprika. Cover and cook on low for 7 to 8 hours.
2. Stir in the vinegar and season with the pepper just before
serving.
Per Serving (1 cup): Calories: 295; Total Fat: 2g; Saturated Fat: 0g; Trans
Fat: 0g; Polyunsaturated Fat: 0g; Monounsaturated Fat: 1g; Cholesterol: 0mg;
Sodium: 113mg; Carbohydrates: 55g; Fiber: 16g; Sugars: 18g; Protein: 13g
COOKING TIP: To ensure even cooking, soak the dried beans before
slow cooking. Place the beans in a large pot or the slow cooker bowl,
cover with cold water, and soak at room temperature overnight, or for at
least 8 hours. Drain and rinse before using.