Rustic Baked Beans

The old children’s rhyme was right: beans are good for your heart. Beans are rich in protein, fiber, folate, iron, potassium and magnesium, just to name a few.

Here is a great North American dish that is perfect for a picnic, BBQ, a cold wintry night or any occasion. Have it as a side dish, the center piece of a meal, or spread it on toast. This satisfying rustic baked bean dish will warm you from the inside out.



2 lbs. navy beans, or another white bean. If using dried beans, soak for 8 hours in advance.

1 cup vegetable stock

1 cup diced red onion

1 medium red pepper, diced

1/4 cup light brown sugar, dark brown could also be used depending on the richness you prefer.

1/4 cup blackstrap molasses

2 Tbsp. maple syrup

2 Tbsp. tomato paste

1 tsp. mustard powder

1/2 tsp. cloves

1/2 tsp. vegan liquid smoke

1 tsp. vegan Worcestershire sauce

1 tsp. Bragg’s liquid aminos, or soy sauce

Dash of cracked pepper

1 Tbsp. olive oil

*This recipe requires a casserole dish or bean crock that has a lid or aluminum foil to cover the top*

Method of Prep:

Preheat oven to 375°F.

If using canned beans, drain, rinse and set the beans aside.  If using dried beans, soak for 8 hours in advance, rinse and set aside.

Heat olive oil over Med/High heat in a saute pan. Saute the diced onion and red pepper until caramelized. They will be soft and translucent, about 4-5 minutes cooking time. Set aside.


In a small pot, on Medium heat, whisk together the brown sugar, tomato paste, Worcestershire sauce, liquid smoke, Braggs or soy sauce, cloves, mustard powder, molasses, maple syrup and cracked pepper. Heat until homogeneous and pour-able. Set aside.


In a casserole dish or bean crock, begin by layering half the beans in the bottom. Next, layer the caramelized onions and red peppers. Add the rest of the beans, layering on top.


Pour the warmed mixture of ingredients on top of the beans, spreading evenly.

Lastly pour the vegetable stock into the crock.

Cover with a lid and place in the oven for 2 hours plus. Check every 30 minutes, stirring the beans. The liquid will slowly cook down and thicken. Some beans may require a longer cooking time. If needed, add a little more vegetable stock and continue to cook until beans are tender.

Serves 2-3.


Serve hot, Enjoy!

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Categories: Sides and Appetizers


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One Comment on “Rustic Baked Beans”

  1. countryspirit3
    February 20, 2014 at 2:26 am #

    This is a great sauce for the beans. The problem I encountered was that this was nowhere near enough sauce for the 2 lbs of dried beans I used; the dish was disappointingly dry and the sauce sparse. I would recommend making twice the amount of red onion and pepper mix, two cups of vegetable stock, and three times the amount of the brown sugar/liquid sauce and I think you’ll find this recipe a winner. Those proportions seem more like the liquid ratio I’m used to.
    Try making the recipe as called for first and see if you think there’s enough liquid to suit your taste. If not, try the above.Cook down to thickness level you desire. I’m going to try this recipe next time in a crock pot; I think it would work just as good and be easier using that method.

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