Archive for July 2nd, 2010


Sweet, sticky and lip-smackingly good.  These beans are incredibly easy to make and well worth the effort to make from scratch, rather than simply opening a can of ready-made.  While they bake, uncovered, the sauce on top caramelizes and thickens as it darkens in color adding a richer flavor that you can stir through the whole before serving.


Sweet and Savory Oven-Baked Beans


1 lb dry white beans [I used Navy]

1 3-inch piece of dried kombu

1 ½ cups organic ketchup

1 cup dark brown sugar, lightly packed

½ cup molasses

¼ cup yellow mustard

1 T vegan Worcestershire sauce

1 T tomato paste

1 onion, diced

2 cloves garlic, minced

1 T sweet paprika

1 T dry mustard

1 T chili powder

1 tsp garlic powder

1 tsp sea salt

1 tsp freshly-cracked black pepper

½ tsp ground cumin

¼ tsp cayenne pepper


Soak the beans overnight in water.

Drain and rinse the beans, then place into a large pot.  Cover beans by 4 inches with water, add the piece of kombu, and bring to a boil.  Reduce heat to medium and simmer for an hour to an hour and a half, until the beans soften.

While the beans are simmering, sauté the onion in a drizzle of olive oil until translucent.  Add the garlic and tomato paste.  Continue cooking until the tomato paste has slightly caramelized.  Add the remaining ingredients and mix well.  Set aside.

Preheat the oven to 350°F.

Drain the beans, reserving 2 cups of cooking liquid.  Return the beans and reserved cooking liquid to the pot.  Add the sauce and mix thoroughly.  Transfer to a large oven-safe crock and bake, uncovered, for an hour. 

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