Savory Baked Beans

Savory Vegetarian Baked Beans

These were so good.  I think what I liked about them was the lack of green pepper – green pepper throws the taste of baked beans off for me.  I think some beef bacon would have been good in them as well.   The flavors were wonderful.


1¼ cup dried beans (I used Great Northern Beans)
4 cups water
½ cup chopped onion
1 large carrot
1 large stalk celery
1 clove garlic (I was out of  garlic and used 1 tsp garlic powder)
2 TBS dark brown sugar
¼ cup organic ketchup
2 tsp Worcestershire sauce
2 tsp fermented soy sauce
2 tsp Kosher or sea salt
1 tsp fresh ground black pepper


2 quart pot with lid
measuring cups/spoons
2 quart casserole dish


Sort beans.  Rinse.  Place in pot and cover with 1 quart water.  Bring to a  boil.  Boil for 2 minutes.  Remove from heat.  Cover and let sit for 1 hour.

Chop onion, carrots, and celery.  Mince garlic.

Preheat oven to 300° degrees F (150° degrees C)


Pour the beans (with the soaking water) into the casserole dish.

Add the rest of the ingredients.

Stir well.

Place in 300° degrees F (150° degrees C) oven.

Bake for 3 hours.

Remove lid and stir.

Continue baking until beans are tender (it took 4½ hours for mine, but that time will vary depending on the age of your beans.)


4 cups of beans

Very high in dietary fiber
Very high in vitamin A
High in manganese
High in magnesium
High in phosphorus
High in potassium
Very low in saturated fat
No cholesterol

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?


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