Baked beans are one of the best dishes for a vegetarian’s back pocket. Not literally, because that would be messy. But figuratively? Absolutely.
They’re the perfect bring-it-along dish, from potlucks to BBQs to, heck, Thanksgiving even. And when it comes to fall holidays, these these Maple Miso Vegan Baked Beans reallllly fit the bill. Who doesn’t love maple in autumn?!
So here’s the situation. I’ve been sort of obsessed with maple syrup as an ingredient this fall, and thought a good dose of pure maple syrup might just be glorious in baked beans. But I knew we’d need something salty and umami-ish to offset all that sweetness. I’m not sure why, but miso popped into my mind first thing. You know, that Japanese fermented soybean paste that is a serious flavor bomb? I know, I know – “fermented soybean paste” might not exactly sound appetizing. Maybe especially not in baked beans. But if you’re feeling that way, take a leap of faith with me, won’t you? I promise you won’t regret it.
These baked beans cook up the traditional way. First, soak your dried beans. Then, give them a flavor jolt right from the start by cooking them in veggie broth in a nice, thick, oven-safe dutch oven. Next, mix up your flavorings – miso, maple syrup, and more – in a bowl and stir them on in. Then transfer to the oven and let it bake until it’s bubbly, thick, rich, and quite possibly the best baked beans you’ve ever had.
Seriously, they really are that good. AND they’re vegetarian and vegan! Doesn’t get any better than that!
I adapted the miso & molasses baked beans recipe from The First Mess (which is from the cookbook “Modern Potluck” by Kristin Donnelly). I love the light sweetness yet seasonal vibe the maple lends to the equation instead of molasses. I also made a few tweaks to the spice situation, messing around until I felt I got it just right for this particular baked bean situation.
Maple + miso = mmmmahhhvvvelous baked beans.