Having basic picnic staples is a must as the weather warms up. These vegan baked beans are packed with flavor and can be served with so many other recipes!
Saute the onion with salt and drizzle of oil or broth until brown and caramelized.
Add green pepper, liquid smoke and ½ cup broth and cook until softened.
Add beans, broth (if using dried), tomato paste, molasses, hot sauce/vinegar, mustard and pepper.
Cook until reduced by about ½ and thickened a bit. This takes about 30 minutes.
If cooking on the stove top and not baking:
Taste and check for doneness. Dried beans will need more time and potentially more broth. Cover and keep cooking until desired consistency is reached.
If baking:
Transfer to a square baking dish and bake for 2-3 hours. If it starts to burn on the edges and the beans aren’t soft yet, cover with foil as you bake longer. You may need to add more broth.
When done, serve with your favorites!
Notes
You can also use white beans.
Soak dried beans over night.
If using canned beans, you will dump the beans and liquid in. If your beans have salt, you will need to lower the amount you add.
This can vary depending on oven. Start with 7 cups broth, add more as you need. Start with 2 hours, keep cooking until you get the doneness you are looking for.
This makes a square pan and 8 side servings but the number of servings can depend on whether this is a side or main course.
You can double this recipe to make a 9 x 12 baking dish.