This is delicious vegetarian take on the classic Boston Baked Bean dish. This recipe isn’t as sweet as most, so if you want it sweeter you can add a little more maple syrup. This makes the perfect side dish for a BBQ, picnic or potluck.
Boston Baked Beans Recipe :
6 – 8 servings
- 2 Cups Dried White Beans
- 1 Tablespoon Extra Virgin Olive Oil
- 1/2 Yellow Onion – diced
- 2 Cloves Garlic – minced
- 1/3 Cup Dry White Wine (optional)
- 3/4 Cup Crushed Tomatoes – I used Bionaturae strained tomatoes
- 1/2 Cup of Bean Water
- 3 Tablespoons Molasses
- 3 Tablespoons Pure Maple Syrup
- 2 Tablespoons Extra Virgin Olive Oil
- 2 Teaspoons Liquid Smoke
- 2 Teaspoons Paprika
- 1 1/2 Teaspoons Dried Mustard
- 1 Teaspoon Apple Cider Vinegar
- 1 Tablespoon Sea Salt – or to taste
- 1/4 Teaspoon Black Pepper
Coconut Bacon – optional – adapted from Fetal Vegan
- 1 3/4 Cups Coconut Flakes – unsweetened
- 1 1/2 Teaspoons Liquid Smoke
- 1 1/2 Teaspoons Tamari
- 2 Teaspoon Pure Maple Syrup
- 1 1/2 Teaspoon Extra Virgin Olive Oil
Check beans for rocks then rinse and put in a medium-large pot and add water 1 inch from the top. You can soak them overnight if you want. Bring to a boil then reduce to medium-high heat and cook for 1 hour to 1 1/2 hours until soft, adding water as needed. While the beans are cooking prepare the coconut bacon and the sauce.
When beans are soft strain saving 1/2 cup of the bean water, put aside.
Put beans into a casserole dish with a lid.
Preheat oven to 175 degrees.
Combine liquid smoke, tamari, maple syrup, and oil in a large bowl. Stir in the coconut and gently toss together. Pour onto a parchment lined baking sheet and place in the oven. Bake for about 15-25 minutes, flip it over about every 5 minutes to help it cooks evenly. It can burn if you don’t keep an eye on it. Let cool completely to become crispy.
Add the onion to a medium sized pan and saute with 1 tablespoon olive oil for 5 minutes and add the garlic and saute until golden. Add wine and reduce until syrupy.
Whisk together all the remaining ingredients in a medium bowl and add the tomato mixture with the onions. Bring to a boil then turn off the heat and set aside until beans are cooked.
Pre-heat oven to 325 degrees.
Pour tomato mixture onto beans, cover with the lid and set on the middle rack in the oven.
Bake for 45 minutes without stirring.
Take the lid off and bake for 15 more minutes.
White Beans are a super rich source of dietary fiber, which is good for the prevention of constipation, also helps digestive disorders like irritable bowel syndrome and diverticulosis. They are great for heart health because of their significant amounts of folate (support of red blood cell formation, one cup of the cooked beans provides 63.7% of the recommended daily intake for folate) and magnesium (lowers blood pressure). They are good for helping insulin resistance, hypoglycemia or diabetes, and help you balance blood sugar levels while providing steady energy.