Vegetarian Slow-Cooked Boston Baked Beans
A meat-free twist on traditional Boston baked beans, this recipe features a tomato-based sauce and is slow-cooked to develop a mild maple flavor and tender texture.
- [450 grams] 1 pound dried navy or Great Northern beans (about 2 cups)
- [170 grams] 1 6-ounce can tomato paste
- [90 grams] ¼ cup (60 milliliters) maple syrup
- [120 grams] ⅓ cup (80 milliliters) molasses
- [45 grams] ¼ cup light brown sugar
- [15 grams] 1 tablespoon (15 milliliters) apple cider vinegar
- [15 grams] 1 tablespoon kosher salt
- [5 grams] 1 teaspoon ground mustard
- [1 gram] ¼ teaspoon pepper
- [<1 gram] ⅛ teaspoon ground cinnamon
- [<1 gram] ⅛ teaspoon ground nutmeg
- [<1 gram] ⅛ teaspoon ground cloves
- [710 grams] 3 cups (710 milliliters) water
- Remove any stones from beans before submerging beans in a medium bowl full of water. Soak overnight.
- The next day, stir together tomato paste, maple syrup, molasses, brown sugar, apple cider vinegar, salt, ground mustard, pepper, cinnamon, nutmeg, cloves and water in a large bowl. Drain and rinse beans, then place them in the bottom of a 4-quart slow cooker. Pour sauce mixture over beans, then add water until beans are submerged and stir to combine.
- Cook beans on high for 6 to 8 hours, stirring every 30 minutes, until beans are tender. Add an additional ½ cup water to bean mixture as needed to prevent sticking or burning. Serves 18.
Serving size: ⅓ cup (80 grams)
CALORIES 131; TOTAL FAT 1g; SAT. FAT 0g; CHOL. 0mg; SODIUM 413mg; CARB. 27g; FIBER 7g; SUGARS 11g; PROTEIN 5g; POTASSIUM N/A; PHOSPHORUS N/A
Note: Nutrition information for potassium and phosphorus in ground mustard not available.