Description

Slow-baked navy beans with maple syrup and smoked paprika create a tangy-sweet, protein-rich dish perfect as a side or snack. Caramelized garlic and apple cider vinegar add depth, while vegetable broth ensures a clean, halal-friendly flavor.

Ingredients

2 cups canned navy beans (rinsed)
3 tbsp tomato paste
1 tbsp apple cider vinegar
2 tbsp maple syrup
3 cloves garlic (roasted)
1 tbsp smoked paprika
1 cup vegetable broth
2 tbsp olive oil

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Instructions

Preheat oven to 275°F (135°C)
Rinse beans under cold water
Dice garlic and roast in olive oil at 350°F (175°C) for 5 minutes
In a bowl, combine tomato paste, maple syrup, vinegar, smoked paprika, roasted garlic, and broth to form a smooth paste
Spread beans in a 9×13 inch baking dish
Top with sauce mixture and stir to coat evenly
Bake uncovered for 30 minutes, then cover and continue baking for 1 hour

Notes

Use vegetable broth for halal compliance
Stir twice hourly to distribute glaze
Add 1/4 tsp baking soda to the sauce for softer beans
Can substitute regular paprika for milder flavor

Prep Time: 10
Cook Time: 90
Category: Lunch & Dinner
Method: Baking
Cuisine: American