Summer Baked Beans

(from kylerhea’s recipe box)

For a shortcut, use 4 1/2 cups no-salt-added canned beans instead of soaking and boiling dried beans; be sure to rinse and drain canned beans thoroughly before using.

Source: Whole Foods

Serves 8 people

Categories: beans, side dishes, summer, vegetarian


  • 1 2/3 cups (3/4 pound) dried cranberry (borlotti) or pinto beans
  • 1/4 cup blackstrap molasses
  • 3 tablespoons vegan Worcestershire sauce
  • 2 tablespoons German mustard
  • 2 tablespoons tomato paste
  • 1 tablespoon apple cider vinegar
  • 4 medium tomatoes, finely chopped
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, finely chopped


  1. Sort through beans to remove any debris. Rinse beans and place in a large bowl. Cover with cold water by a few inches and soak 8 hours or overnight. Drain beans, place in a large pot, and cover again with a few inches of water. Bring to a boil, lower heat and simmer until tender but not mushy, 1 to 1 1/2 hours. Drain well.

  2. Preheat oven to 350°F. In a large bowl, whisk together molasses, Worcestershire, mustard, tomato paste and vinegar. Add tomatoes, onion, bell pepper, garlic and beans and toss to coat. Spoon into a 2-quart baking dish. Bake until bubbling and vegetables are very tender, about 1 1/4 hours.

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