These flavorful summer potluck baked beans will be a welcome addition to your summer picnics and gatherings. You only have to make sure to use vegan Worchestershire sauce. Easy peasy!
I like the sweetness added by the brown sugar, but if you want to omit it, the beans are still delicious! For mine, I reduce the brown sugar a little bit, but it might not be sweet enough for you or your family. If you like it sweeter, you can add up to an additional two tablespoons of brown sugar, to taste.
A drop of liquid smoke can also be added to the molasses blend while mixing it up in the bowl. To me, liquid smoke distracts from other flavors, so I shy away from using it.
The preferred canned beans for this dish are navy beans, because of their density. They hold together well while being stirred and cooked. Cannellini beans will work, too, but they are a little bit softer than the navy beans and won’t stay together quite as well. You can also use your own cooked dried beans instead of canned beans. Just be sure that the beans are cooked through completely before adding them to the pot.
This recipe is so straightforward and easy! There is no guess work here. The beans are great served right after they are cooked, but they also keep well in the refrigerator for reheating later. To reheat the entire pot of baked beans, place them into a casserole or baking dish. Bake at 350° F for 30 minutes. You might want to stir them half way through cooking. You can also reheat individual (or just a few) servings in the microwave by heating for 30 seconds or so.
I make my own homemade ketchup, which I used in this recipe. You might want to give it a try, if your household will go through a pint (2 cups) of ketchup fairly quickly. But, homemade and store bought ketchup both work in these baked beans.
This recipe was adapted from Vegan with Curves.
You might also like these summer recipes:
| Prep Time | 10 |
| Cook Time | 50 minutes |
| Servings |
cups
|
- 4 16-ounce cans navy beans or cannellini beans, but only if navy beans aren't available
- 1 tablespoon olive oil
- 1 clove garlic or 1/2 teaspoon
- 1/2 medium onion or 1 cup, diced
- 1 tablespoon vegan Worchestershire sauce Annie's Homegrown is a good brand
- 1/3 cup molasses or maple syrup
- 1/4 cup brown sugar can omit or lessen the amount for no brown sugar, or add up to 2 tablespoons more for sweeter beans
- 1/4 cup ketchup
- 2 teaspoons yellow mustard
- 1 tablespoon barbecue sauce I use a sugar free bbq sauce
- 1 cup water
Ingredients
|
|
- In a colander, drain and rinse the canned beans. Set aside.
- In a large soup pot or dutch oven, add the olive oil. Add onion and garlic and sauté 3 to 5 minutes. Add the drained beans to the pot.
- In a small bowl, add the Worchestershire sauce, molasses, 1/4 cup of brown sugar, ketchup, mustard and barbecue sauce. Mix well to blend flavors. Taste for sweetness and add up to 2 tablespoons of brown sugar, if desired.
- Using a spatula, scrape the molasses blend into the pot. Add 1 cup of water. Stir well until combined.
- Cover and simmer about 50 to 60 minutes until the sauce thickens. The beans may need to cook longer, up to 75 minutes if necessary. Sauce will also thicken some upon cooling.
- Remove from heat and remove the pan lid. Let cool slightly before serving.
- Can store in the refrigerator for 3 to 4 days.
I hope you enjoy this recipe! Leave any feedback in comments below. Also, share your comments on Instagram: @key_lime_coconut or on Twitter: @keylime_coconut. We love seeing hashtags #keylimecoconut #keylimecoconutblog and #beachbumvegan when you try our recipes.
Recent Comments