Vegan Miso & Molasses Baked Beans
Ingredients
The beans
-
1
pound
dried navy or cannellini beans
-
8
cups
vegetable stock or water
The sauce
-
¼
cup
molasses
-
2
tablespoons
molasses
-
¼
cup
apple cider vinegar
-
2
tablespoons
apple cider vinegar
-
¼
cup
miso
-
2
tablespoons
low sodium gluten-free tamari soy sauce
-
1 ½
tablespoons
dry mustard
-
1
large
garlic clove
-
1
teaspoon
smoked paprika
-
1 ½
teaspoons
finely grated ginger
Instructions
- Drain the beans and combine them with stock or water in a large, heavy, ovenproof pot.
- Bring the pot to a boil over medium-high heat, then lower the heat to a simmer until the beans are tender.
- Preheat the oven to 350°F.
- In a medium bowl, whisk together molasses, apple cider vinegar, miso, tamari, mustard, garlic, paprika, and ginger.
- Add the mixture to the beans and bring back to a boil.
- Cover the pot and place it in the oven, stirring every 30 minutes, until the beans are very tender and the liquid has thickened, about 1 ½ hours.
- Season with salt and additional vinegar if desired, and serve hot.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
3g
Total carbohydrates
45g
Total protein
12g
Sodium
300mg
Cholesterol
0mg
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