How to Make Vegan Baked Beans

Baked beans don't require meat to be delicious. Cooking the baked beans slowly will blend and accentuate the sweet and tangy flavors. Mix up a big batch of vegan baked beans and your friends will be surprised at how flavorful a vegan diet can be.

Difficulty: Moderate

Instructions

Things You'll Need:

• 3 cups dry navy beans
• 9 cups water
• 1 large sweet onion, diced finely
• 1/3 cup dark molasses (blackstrap molasses are best)
• 2 tbsp. barley malt syrup
• 2 tbsp. mustard
• 2 tbsp. apple cider vinegar
• 2 14 oz. cans of diced tomatoes
• 1 tsp. salt

1. Mix the beans and water in a large container and refrigerate them overnight.

2. Drain the water and replace it with nine cups of fresh water. Bring the mixture to a boil in a large saucepan.

3. Reduce the heat to low, cover the pan and cook the beans for about 45 minutes, or until they aren't quite done but are beginning to get tender.

4. Drain the mixture again, setting aside 2 cups of the drained liquid.

5. Mix the beans, onion, molasses, barley malt syrup, mustard, apple cider vinegar, diced tomatoes and salt in a large covered casserole and bake at 250 degrees for 6 to 9 hours. Remove the cover for the last hour.

6. Check the mixture occasionally and add a little of the saved liquid if the beans are too thick.

7. Taste the beans and add more mustard, vinegar and salt to taste.

Tips & Warnings

• Save the leftover liquid from the second draining and use it as a delicious soup base.

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