Instructions
Preheat the oven to 350°F (175°C).
In a large pot, warm the olive oil over medium heat. Add the chopped onion and stir for about 5 minutes, until translucent.
To the pot, add the molasses, brown sugar, maple syrup, ketchup, salt, smoked paprika, apple cider vinegar, vegan Worcestershire sauce, mustard, Sriracha hot sauce, and water. Stir well, then add the drained and rinsed beans.
Transfer to a 2-quart casserole dish (or use a Dutch oven or other oven-safe pot) and cover with foil or an oven-safe lid. Bake for 1 hour, then remove the foil/lid and cook for 30 more minutes.
Keep warm until ready to serve.
Notes
If you like your baked beans less sweet, omit or reduce the brown sugar and use canned tomato sauce in place of the ketchup.
Baked beans will keep in the refrigerator for 4-5 days, and can also be frozen.
May use dried and cooked small navy beans from scratch instead. I keep it easy by using canned beans.
Nutrition
Serving: 1 of 8 servings | Calories: 214 kcal | Carbohydrates: 41g | Protein: 5g | Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 500mg | Potassium: 573mg | Fiber: 4g | Sugar: 25g | Vitamin A: 204 IU | Vitamin C: 2mg | Calcium: 96mg | Iron: 3mg
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