Dried navy or cannellini beans slow-baked in a deeply savory sauce of miso, molasses, Tamari, ginger, and apple cider vinegar. About 10 ingredients and mostly hands-off oven time. A versatile pot that works as a cookout side, a weeknight main, or a meal prep staple.
Prep time: PT20M
Cook time: PT90M
Total time: PT110M
Keywords
miso baked beans, vegan baked beans
Ingredients
1 pound dried navy or cannellini beans, soaked overnight
8 cups vegetable stock or water ((I went half and half!))
¼ cup + 2 tablespoons molasses
¼ cup + 2 tablespoons apple cider vinegar, plus extra
¼ cup + 2 tablespoons miso, I used a mellow/light one
2 tablespoons low sodium Tamari
1 ½ tablespoons dry mustard
1 large clove garlic, finely grated with a Microplane
1 teaspoon smoked paprika
1 ½ teaspoons finely grated ginger, from a peeled 3-inch piece
Categories
Main Course
Side Dish
Cuisine
American
Steps
Drain the beans. In a large, heavy, ovenproof pot, combine the beans and stock/water. Place the pot over medium-high heat and bring to a boil. Lower the heat to a simmer and cook until the skin of the beans crinkle/curl up when you blow on them. This should take roughly an hour, but can vary quite a bit.
Preheat the oven to 350°F. Adjust the racks in your oven to make room for the pot.
In a medium bowl, whisk together the molasses, apple cider vinegar, miso, Tamari, mustard, garlic, paprika, and ginger. Add this mixture to the beans, and bring the pot back up to a boil.
Cover the beans and place the pot in the oven. Cook the beans until very tender and the liquid has thickened slightly (it will continue to thicken). It’s important to stir and check the beans every 30 minutes. They should take about 1 ½ hours total. Season the beans with salt and more vinegar if you wish, and serve hot.
