This vegetarian baked beans with canned beans recipe delivers rich, smoky, meaty flavor without the meat.
Ingredients
- 2 teaspoons vegetable oil
- 1 medium onion , chopped
- 1 jalapeño chile pepper , seeded and diced
- 1 tablespoon minced garlic
- 0.25 cups bourbon
- 0.33 cups tomato paste
- 0.25 cups maple syrup
- 2 tablespoons molasses
- 2 tablespoons apple cider vinegar
- 2 tablespoons soy sauce
- 2 tablespoons yellow mustard
- 1 teaspoon smoked paprika
- 2 cans navy beans , 15 ounce
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C).
-
2
Heat oil in a large skillet over medium-high heat. Add onion and jalapeño; cook until onion is soft and translucent, about 5 minutes. Add garlic; cook for 1 minute. Add bourbon; simmer for 4 minutes. Set aside off heat.
-
3
Whisk tomato paste, maple syrup, molasses, vinegar, soy sauce, mustard, and paprika together in a large bowl until smooth. Gently stir in onion mixture and beans to combine; transfer to a baking dish. Cover the dish.
-
4
Cook in the preheated oven for 35 minutes; uncover and cook 15 minutes more. Set aside before serving for 5 minutes.
Nutrition Facts
Per serving
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