Vegan Boston baked beans. Navy beans mixed with molasses, maple syrup, garlic, mustard, onion, and tomato then baked in the oven for 6 hours at low temperature.
This is a classic version of Boston baked beans, but veganized. I simply used olive oil in place of the salt pork that is traditionally used and kept the ingredients much the same. The result was perfect and I don’t think the taste was lacking anything from removing the pork fat.
The history of Boston and baked beans dates back many years and baked beans were a staple on most tables in the area on Saturdays and Sundays. The long cooking time meant the beans would still be warm for dinner without having to prepare the meal on the Sabbath. I like to serve these vegan Boston baked beans with vegan brown bread.
- 1 pound navy beans, soaked in water overnight. Drained
- 3 Tablespoons olive oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 cup tomatoes, peeled, seeded, and diced or 1 cup canned diced tomatoes
- 3 Tablespoons Coleman’s dry mustard
- 1/2 cup maple syrup
- 1/3 cup molasses
- 1 1/2 teaspoons kosher salt
- 2 teaspoons fresh cracked black pepper
- 1/4 cup apple cider vinegar
- 3 bay leaves
- Preheat the oven to 250°F.
- In a large bean pot or dutch oven pour the oil into the bottom. Pour the onion on top of the oil. Pour the beans on top of the onions.
- In a saucepan, bring 1 1/2 quarts of water to a boil. Add the tomato, garlic, dry mustard, maple syrup, molasses, salt, pepper, apple cider vinegar, and bay leaves. Stir to combine and pour over the beans.
- Place the lid on the pot and bake for 6-7 hours. Checking every hour to see if more liquid is needed. The liquid should just barely cover the beans.
This recipe was inspired by Chef Jasper White
Serve with vegan brown bread for a classic New England dinner