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Savory Vegetarian Baked Beans

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 hour 15 minutes
Cook Time 4 hours 30 minutes
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
 

  1. 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.
  2. Chop onion, carrots, and celery. Mince garlic.
  3. Preheat oven to 300 degrees F (150 degrees C).
  4. Pour the beans (with the soaking water) into the casserole dish.
  5. Add the rest of the ingredients.
  6. Stir well.
  7. Place in the 300 degree F (150 degree C) oven.
  8. Bake for 3 hours.
  9. Remove lid and stir.
  10. 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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