Baked Beans | Vegan

Navy beans w aromatics, tomatoes and molasses

• 1 lb dried navy beans, rinsed. Soaking optional.

• 2 bay leaves

• 4-6 large carrots, sliced into coins

• 1 large red onion, sliced into thin ribbons

• 6-10 cloves, mashed and peeled, left together (not diced)

• 1.5 tbl of olive oil

• salt

• pepper

• large pinch chili flakes

• 2 tsp ground cumin

• 1 tbl smoked paprika

• 1 large can diced tomatoes

• 1/2 cup molasses

• 3/4 cup brown sugar

1. Preheat oven to 425 degrees.

2. Cook beans in water with bay leaf until soft. If using pressure cooker and they have been soaked, cooking time is about 10 minutes and let pan depressurize on its own (don’t release). If beans are still not fully done, simmer until soft.

3. Toss carrots, onion, garlic, olive oil, salt, pepper, chili flakes, cumin and paprika in a large baking dish or pot which will be able to hold all the beans and liquid.

4. Place aromatics in oven and roast for 25-40 minutes, until just soft. Stir every 10 minutes or so.

5. Reserve 1 cup of cooking liquid. Strain beans, remove bay leaves.

6. Turn oven down to 350 degrees

7. Add beans, tomatoes, molasses and brown sugar to pan. If more liquid is needed, add the reserved bean water.

8. Bake for 45 minutes to 1 hour, uncovered.