Prep 5 mins
Cook 30 mins
This is a less-sweet baked beans recipe that's better the second day. I really like the different flavor of this one. Although the recipe says to cover while cooking, I left it uncovered since it seemed juicier than I wanted. This was no problem and it did work to thicken them up. From Eden Organic Foods.
- 1 tablespoon olive oil
- 1 cup onion, diced
- 2 garlic cloves, minced
- 1 (15 ounce) can great northern beans, do not drain
- 1⁄2 cup tomatoes, crushed (canned or fresh)
- 2 tablespoons pure maple syrup or 2 tablespoons barley malt syrup
- 1 tablespoon soy sauce
- 1 tablespoon mustard
- Preheat oven to 350°.
- Heat oil; sauté onions and garlic.
- Mix all ingredients together and place in a casserole dish.
- Cover and bake for 25-30 minutes.
Very very good. Recipe is a keeper. I didnt have maple syrup so I used brown rice syrup. I also added a little bit of liquid smoke. I almost ate the whole thing so I had to make more. Thanks for sharing the recipe with us!!
a winner recipe. I used 2 cups of white beans I had boiled up earlier in the day to use for recipes throughout the week. Quick and easy. Goes real well with stir fried, or sauteed greens.
I love these baked beans that taste great without ham or bacon and don't need to cook all day! The first bite tasted a little unusual but it's really good. I cooked a pound of dried great northern beans and just sort of tripled the recipe. (I didn't triple the amt. of onion though.) I put a little dry mustard and Eggo syrup in it.