Ingredients
Scale
1 (14oz) can navy beans, drained
1 tbsp oil
1 onion, chopped
2 tbsp vegan Worcestershire (alcohol-free)
1.5 tsp chili powder
1 tbsp molasses
2 cups ketchup
2 cups vegetable broth or water
1 tbsp vinegar
Instructions
Preheat oven to 325°F (160°C)
Heat oil in Dutch oven, sauté onion 3-5 minutes until golden
Stir in ketchup, molasses, chili powder, Worcestershire, and vinegar; simmer 25 minutes
Add beans and 2 cups liquid; cover and bake 2 hours
Uncover final 30 minutes to thicken, adjusting vinegar to taste
Notes
Reserve 1/2 cup cooked onions for garnish
Test salt after 1 hour, adding 1/4 tsp more if needed
Gentle stirring every 30 minutes prevents burning
Reduce glaze further at 350°F if too thin
Use dried beans for thicker sauce
- Prep Time: 45
- Cook Time: 165
- Category: recipes
- Method: Baking
- Cuisine: American Vegetarian
- Diet: Vegan
Nutrition
- Serving Size: 1 1/2 cup
- Calories: 250
- Sugar: 12g
- Sodium: 180mg
- Fat: 3g
- Saturated Fat: 1g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 10g