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Miso & Molasses Baked Beans

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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 8
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Ingredients

  • 1 pound dried navy or cannellini beans, soaked overnight
  • 8 cups vegetable stock or water (I went half and half!)
  • ¼ cup + 2 tablespoons molasses
  • ¼ cup + 2 tablespoons apple cider vinegar, plus extra
  • ¼ cup + 2 tablespoons miso, I used a mellow/light one
  • 2 tablespoons low sodium gluten-free tamari soy sauce
  • 1 ½ tablespoons dry mustard
  • 1 large garlic clove, finely grated with a microplane
  • 1 teaspoon smoked paprika
  • 1 ½ teaspoons finely grated ginger, from a peeled, 3-inch piece

Instructions

  • Drain the beans. In a large, heavy, ovenproof pot, combine the beans and stock/water. Place the pot over medium-high heat and bring to a boil. Lower the heat to a simmer and cook until the skin of the beans crinkle/curl up when you blow on them.
  • Preheat the oven to 350°F. Adjust the racks in your oven to make room for the pot.
  • In a medium bowl, whisk together the molasses, apple cider vinegar, miso, tamari, mustard, garlic, paprika, and ginger. Add this mixture to the beans, and bring the pot back up to a boil.
  • Cover the beans and place the pot in the oven. Cook the beans until very tender and the liquid has thickened slightly (it will continue to thicken). It’s important to stir and check the beans every 30 minutes. They should take about 1 ½ hours total. Season the beans with salt and more vinegar if you wish, and serve hot.

Recipe Notes

  • From Kristin Donnelly’s Modern Potluck
  • Kristin says that if you’re making these ahead of time--after they’ve been refrigerated, to just gently reheat them with an extra splash of water if they seem dry.
Molasses baked beans with the unique additions of miso, ginger & tamari. Great for batch cooking, meal prep, or serving at summer barbecues