Vegetarian Slow-Cooked Boston Baked Beans

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.

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Developed by Meg Dowell

Ingredients

• [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

Directions

1. Remove any stones from beans before submerging beans in a medium bowl full of water. Soak overnight.
2. 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.
3. 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.

Nutrition Information
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.