These easy-to-make baked beans from author Margaret Roach are an ideal meal choice for vegetarians looking to up their protein intake. If you prefer spicy foods, add some hot sauce. Meat-eaters, try substituting thick-cut bacon for onions.
- 1 pound dried cranberry, navy, or yellow eye beans
- 1/4 cup molasses, preferably organic
- 1/4 cup grade A medium-amber maple syrup
- 1/4 cup grainy mustard
- 6 fresh, peeled, or canned whole plum tomatoes
- 2 tablespoons olive oil
- 2 medium onions, peeled and quartered
- Boiling water
- Coarse salt and freshly ground black pepper
Preheat oven to 325 degrees.
Place beans in a large pot and add enough water to cover; let soak overnight. Drain and return to pot; add enough water to cover and simmer over medium-high heat for 30 minutes. Drain and transfer to a large bowl; stir in molasses, maple syrup, mustard, and tomatoes. Set aside.
Coat the bottom of a Dutch oven or a 9-by-13-inch high-sided baking dish with olive oil. Add onions and top with bean mixture. Add enough boiling water to cover bean mixture by 1 inch. Cover Dutch oven with lid or baking dish with parchment paper-lined aluminum foil. Transfer to oven and bake until beans are softened, about 1 1/2 hours, checking water level and adding more as necessary.
Uncover beans and continue baking until thick and syrupy, about 45 minutes more. Season with salt and pepper and serve.
SourceThe Martha Stewart Show, February 2011