Description
Perfectly sweet + smoky slow cooked vegan bbq baked beans!
Ingredients
Scale
- 1 pound dried Great Northern beans, soaked overnight
- 2 tbsp avocado oil (can sub olive oil)
- 1 small-medium yellow onion, finely chopped
- 2 jalapeños, chopped and seeds removed (leave some seeds for extra spice)
- 1 clove of garlic, minced
- 1/4 cup tomato paste
- 1/4 cup blackstrap molasses
- 1/4 cup coconut sugar
- 1 tbsp yellow mustard
- 4 cups vegetable broth
- 2 tsp sea salt
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder
- 1/4 tsp black pepper
Instructions
- Soak beans in cold water overnight, at least 8 hours. Drain and rinse beans when it’s time to make the recipe.
- Set drained beans aside and preheat oven to 250°F.
- Heat a large oven-safe dutch oven over medium heat. Once hot, add avocado oil and slightly reduce heat. add chopped onion, garlic, and jalapeños. Stir and cook for 5 minutes, or until onions are soft. If garlic or onions are starting to burn, reduce heat further.
- Stir in tomato paste, black strap molasses, coconut sugar, and mustard. Once everything is well combined, stir in vegetable broth.
- Add beans and spices to the pot, then stir and cover the dutch oven with lid.
- Bake beans for 6-8 hours, or until beans are soft and sauce has thickened (for me this was 7 hours).