Description
A vegetarian, oven-baked casserole of tender navy beans infused with smoky paprika, sweet molasses, and tangy apple cider vinegar for a harmonious blend of sweetness and umami.
Ingredients
1 cup dried navy beans (or 16 oz canned, drained)
1/3 cup grated onion
1/2 tsp ground clove
1 tbsp apple cider vinegar
1/2 cup molasses
1 tbsp smoked paprika
2 cups vegetable broth
Instructions
Rinse beans and soak in 4 cups cold water with 1 tsp baking soda for 8 hours or overnight
Drain beans, combine with onions, cloves, paprika, vegetable broth, and vinegar in a Dutch oven
Boil, then simmer 1 hour until beans are tender
Stir in molasses and simmer 30 minutes
Transfer to a 9×13-inch (23×30 cm) baking dish
Bake at 300°F (150°C) for 1 hour 30 minutes until sticky and glazed
Notes
Use canned beans to cut prep time
Substitute maple syrup or brown sugar for molasses
Replace smoked paprika with regular paprika for a lighter flavor
Store leftovers in an airtight container for up to 5 days
- Prep Time: 15
- Cook Time: 150
- Category: Lunch & Dinner
- Method: Baking
- Cuisine: American