These vegan baked beans are packed with flavor from savory tomatoes, sweet brown sugar, and rich dark stout beer. Yum!
When my husband and I got married, we registered for a cookware set. After years of mismatched pots and pans, I was excited to get a matching set – a set that would last forever!
Rather than getting another semi-disposable set of cookware, we made the decision to buy investment pieces. We began replacing our pots and pans one-by-one with nicer items, such as this Le Creuset cookware.
Why you ask? Well, these vegan baked beans are:
- Easy to make with simple ingredients.
- Packed with rich flavor from ingredients like stout and brown sugar.
- Hearty and satisfying.
- Vegan.
- Vegetarian.
- Gluten-Free.
Recipe
Equipment
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dutch oven or covered casserole dish
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Frying pan or skillet
Ingredients
- 1 tbsp olive oil
- 1 sweet onion like Vidalia, medium, diced
- 12 oz stout beer
- 8 oz tomato sauce
- ¾ cup molasses
- ¼ cup brown sugar
- 2 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 1 tbsp mustard powder
- 57 oz navy beans canned, drained and rinsed
Instructions
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Preheat oven to 350 degrees.
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Heat olive oil in a large saucepan over medium heat. Add onions and cook, stirring often, until softened, 3-4 minutes.
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Add all remaining ingredients except beans and increase heat to high. Bring to a boil, then simmer for about 10 minutes on low heat, or until sauce has thickened. Remove from heat.
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Combine sauce and beans in a dutch oven or covered casserole dish. Cover and bake in the oven for one hour, or until beans have reached desired consistency.
