Baked Beans on Toast

Baked Beans on Toast

For me Baked Beans have always come from a can! Lol Until I decided that I was going to make my own from scratch. Soaking beans really isn’t that intimidating and the satisfaction and taste are worth the time. These baked beans are sweet and creamy with the right bit of tang. You can customize the sweetness and flavors, or even decide to make them smoky. I love them on toast but they are also delicious as side to any meal.

Serves 6-8

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Ingredients

1 lb (454g) of Dry Navy Beans (You can sub equivalent of tinned)

1 small Onion (120g) finely chopped

1/2 cup (59g) Ketchup (you can sub Tomato Sauce for less sugar)

1/4 cup (70g) Molasses

1/4 cup (60g) Maple Syrup

1/4 cup (55g) Brown Sugar (add 1-2 Tbsp (15-30g) more if you like your beans sweet)

2 Tbsp (30g) Yellow Mustard

2 tsp of (10g) Dry Mustard

1 Tbsp (15ml) of Worcestershire Sauce

2 Tbsp (30ml) apple Cider Vinegar

1 1/2 tsp (7.5g) Salt

1 cup (236ml) Water

1/2 tsp (2.5g) Baking Soda

Optional: 2 tsp (10ml) of Liquid Smoke

Bread of choice for Toast
Vegan Butter for serving

Directions

1. Pick through the dry beans and remove any debris or stones. Add them to a large bowl, completely cover the beans plus 2 inches over in fresh water and soak for 6-8 hours.

2. Rinse and then boil the beans with 1/2 tsp of baking soda for 2 hours or until the beans are tender

3. Drain the cooked beans and add them to an oven safe casserole dish or pot. Mix together all of the ingredients and add them to the beans.

4. Bake at 300 for 1.25 hours or until beans have thickened to desired consistency.

5. Serve over buttered toast.