Ingredients
1 1/2 cups white navy beans (dry), pre-soaked 8 hours
2 medium onions (yellow or white), sliced
4 garlic cloves, minced
2 tbsp smoked paprika
2 cups tomato sauce (40% solids)
1/4 cup vegan molasses (or maple syrup)
1 tbsp apple cider vinegar
2 tbsp soy sauce (low-sodium)
2 tsp mustard (whole grain optional)
1 tsp kosher salt (adjust to taste)
Instructions
Preheat oven to 400°F (200°C). Arrange soaked and drained beans on baking sheet. Roast for 15 minutes for firm texture.
Melt 2 tbsp olive oil in large skillet. Sauté sliced onions over medium heat until translucent (5 minutes). Add minced garlic and roasted beans, stir for 2 minutes.
Add smoked paprika to the skillet. Cook 2 minutes to release flavors. Pour in tomato sauce, molasses, vinegar, soy sauce, mustard, and salt. Stir to combine.
Transfer mixture to Dutch oven or 9×13-inch baking dish. Cover and let sit at room temperature while preheating oven.
Place dish in preheated 325°F (160°C) oven. Bake covered for 2 hours. Stir gently halfway through cooking. Uncover for final 20 minutes to thicken sauce.
Let cool to room temperature before serving.
Notes
Soak beans overnight in water to achieve optimal texture.
Use olive oil in lieu of animal fat.
For deeper flavor, roast garlic cloves before adding to the dish.
Best served at room temperature after resting overnight.
Leftover can be stored in airtight containers for 3–4 days.
- Prep Time: 15
- Cook Time: 150
- Category: recipes
- Method: Baking
- Cuisine: Plant-Based Southern
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg