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- Prep Time : 5 minutes
- Cook Time : 4 hours
- Servings : 10 - 12
A huge thank you to Elizabeth Schandelmeier Gilgunn from Slow Cooked Pittsburgh for sharing her vegan baked beans recipe with us! Just in time for St. Patrick’s Day!!
4 cups dried navy beans, soaked overnight
2 large yellow onions, diced
2 tbs. olive or coconut oil
1 garlic clove, smashed
2 tbs. mustard powder
2 tbs. cider vinegar
1 quart tomato puree (see *note at end)
1 cup succanat
1/8 tsp. ground cloves
2 tsp. tamarind paste
2 tbs. maple syrup
1. Drain and rinse soaked beans and put into large pot, cover with cold water. Bring beans to a boil, reduce heat and simmer until soft (1-2 hours).
2. In a large heavy pot (use one that has a lid) heat oil and add onions, garlic and mustard powder; sweat until onions are translucent. Add cider vinegar, stirring to release any bits from bottom of pan, add tomato puree, sugar, cloves and tamarind. Simmer, allowing flavors to combine, for approximately 20 minutes.
3. Use an immersion blender to blend all ingredients into a smooth sauce (you can also use a blender, but be careful, this is a hot liquid!). If a very smooth consistency is preferred, strain sauce through fine mesh or a fine sieve and return sauce to your heavy pot (add water if the sauce seems too thick). Add maple syrup, stir well, then add cooked beans. Cover the pot and place in 300 F oven for 1-2 hours, stirring occasionally to check consistency of sauce.
*Note: depending on the thickness and texture of the tomato puree you are using, you may need to add additional water to thin the sauce. If your sauce requires additional thickening, after baking, return pot to the stove top (without the lid) and simmer over medium low heat until desired thickness is achieved.
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