Miso, maple, garlic, and other seasonings make for a flavor bomb of a baked bean situation. The perfect vegan potluck dish!
Ingredients
1poundnavy beanssmall white beans
6-8cupslow-sodium vegetable broth
1/3cupwhite miso
1/3cuppure maple syrup
1/4cupapple cider vinegar
1/2teaspoonsmoked paprika
1 1/2teaspoonsdry mustard
3tablespoonssoy sauce or Tamariuse the latter for gluten-free beans
4medium cloves garlicgrated or finely minced (I use a Microplane zester to grate)
1tablespoonfresh grated gingerfrom about 1 thumb-size piece (I use a Microplane for this too)
Instructions
Rinse and sort beans. Soak by placing in a large pot and covering with 8 cups of water and then letting sit overnight. You can also use the quick-soak method: Place in a large pot, cover with water, and bring to a rolling boil over high heat. Boil for two minutes, then remove from heat and cover. Let sit for one hour.
Drain soaked beans and place in a large, oven-proof stock pot along with 6 cups vegetable broth. Bring to a rolling boil. Reduce heat to medium and a gentle boil. Cook, uncovered, for about 45 minutes, until the beans are tender and the skins peel when you blow on them.
While the beans cook, stir together the remaining ingredients: To a small bowl, add the miso, maple syrup, apple cider vinegar, smoked paprika, dry mustard, soy sauce, garlic, and ginger. Whisk until smooth.
Heat oven to 350 degrees Fahrenheit.
Once the beans are cooked, remove from heat. Stir in the miso-maple mixture right into the bean and cooking broth.
Set uncovered in oven and cook for about 90 minutes. Check every 30 minutes, and if the beans are looking too dry, stir in a bit more broth. The beans are done when the sauce has thickened and the batch of beans has browned somewhat around the edges.