Description
These maple baked beans are quick and easy to make and perfect for a hearty breakfast!
Ingredients
Scale
- 1 large can cannellini or navy beans (approx 19oz)
- 1 small onion, finely chopped.
- 1/2 tbsp olive oil
- 1/3 cup crushed tomatoes
- 2 tbsp molasses
- 2 tbsp maple syrup
- 1 tbsp brown mustard (or dijon or spicy)
- 1 tbsp lemon juice
- 1 tsp Worcestershire sauce (*use a vegan one if needed)
- 1/2 tsp paprika
- salt & pepper to taste
- 1/4 cup-1/2 cup water
Instructions
- Heat olive oil in a skillet on medium heat. add your chopped onion and allow to cook on medium low heat for 10 minutes, until the onion caramelizes.
- Drain your can of beans, rinse with water, and add to the skillet.
- Next add crushed tomatoes, molasses, maple syrup, brown mustard, lemon juice, Worcestershire sauce, paprika, salt, and pepper and mix together on medium heat.
- Allow to simmer on low heat for 5 minutes, adding a bit of water to thin out your sauce if it becomes too thick.
- Serve up in a bowl with your favourite crusty bread!
Notes
I recommend using a low-sodium canned bean (if you can find) so you can control the amount of salt that goes into the recipe. It’s easier to add more salt if it needs, than to remove salt if the beans themselves are too salty.
Make sure the heat is on medium-low when caramelizing the onion. If the heat is too high, the onion will just fry and won’t get that sweet caramelized flavour.
Blackstrap molasses is best for this recipe if you can find it. Blackstrap molasses is not only lower in sugar and more nutritiously dense than other types of molasses, but it is darker in colour and richer in flavour. (It’s delicious in baked beans!)
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 160
- Sugar: 12g
- Fat: 2g
- Carbohydrates: 29g
- Fiber: 7g
- Protein: 6g
