These baked beans are a comforting and hearty dish that's perfect for any meal. Packed with flavor and easy to make, they're a great vegetarian-friendly option that everyone will enjoy.
Start by soaking the navy beans in a large bowl, covering them with plenty of cool water. Let them sit for at least 8 hours or overnight. Once soaked, drain the beans and transfer them to a pot with 5 cups of fresh water. Bring it to a boil, then lower the heat and let the beans simmer gently until they're tender, which should take about an hour.
While the beans are cooking, preheat your oven to 250°F (120°C). In a 2-quart casserole dish with a lid, mix the cooked beans with chopped onion, brown sugar, molasses, vinegar, mustard, garlic, nutmeg, cinnamon, and a good pinch of pepper. Give everything a good stir to combine.
Cover the dish and bake it in the oven for 5 to 7 hours. Halfway through, give it a stir and add a splash of water if it seems too dry. Once the time is up, take off the lid and let it bake for another hour or so, until the sauce has thickened to your liking. Enjoy!
- Soak the beans overnight to reduce cooking time and improve digestibility.
- Stir occasionally to prevent the beans from sticking to the bottom of the pan.
- Taste and adjust seasoning near the end to balance sweetness and tanginess.
This dish is hearty and full of flavor, making it a perfect comfort food for vegetarians. It’s packed with protein and fiber, which helps keep you full and satisfied. Plus, it’s easy to customize with your favorite spices or veggies.
Serve warm alongside toasted bread, rice, or a fresh green salad. It also pairs well with roasted vegetables or can be used as a filling for wraps and sandwiches for a quick meal.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water if it seems too thick. You can also freeze portions for up to 3 months.
