Savory Vegetarian Baked Beans

These were so good. I think what I liked about them was the lack of green pepper, since green pepper throws the taste of baked beans off for me. The flavors were wonderful.

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Prep Time 1 15

Cook Time 4 30

Servings: 8

Course: Side Dish

Cuisine: American

Calories: 127

Ingredients Method Nutrition Notes

Ingredients

1 1/4 cup dried beans (I used Great Northern Beans)
4 cups water
1/2 cup chopped onion
1 large carrot
1 large stalk celery
1 clove garlic
2 tablespoons dark brown sugar
1/4 cup organic ketchup
2 teaspoons Worcestershire sauce
2 teaspoons fermented soy sauce
2 teaspoons Kosher or sea salt
1 teaspoon fresh ground black pepper

Method

Sort beans. Rinse. Place in pot and cover with 1 quart water. Bring to a boil. Boil for 2 minutes. Remove from heat. Cover and let sit for 1 hour.
Chop onion, carrots, and celery. Mince garlic.
Preheat oven to 300 degrees F (150 degrees C).
Pour the beans (with the soaking water) into the casserole dish.
Add the rest of the ingredients.
Stir well.
Place in the 300 degree F (150 degree C) oven.
Bake for 3 hours.
Remove lid and stir.
Continue baking until beans are tender (it took 4 1/2 hours for mine, but that time will vary depending on the age of your beans).

Nutrition

Calories: 127kcalCarbohydrates: 25gProtein: 7gSodium: 767mgPotassium: 488mgFiber: 5gSugar: 6gVitamin A: 1338IUVitamin C: 3mgCalcium: 38mgIron: 2mg

Notes

I was out of garlic and used 1 teaspoon garlic powder. I think some beef bacon would have been good in them as well.

You’ll need a 2 quart pot with lid and a 2 quart casserole dish.

Yield: 4 cups of beans. Very high in dietary fiber and vitamin A; high in manganese, magnesium, phosphorus and potassium; very low in saturated fat; no cholesterol.

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Savory Vegetarian Baked Beans