- Level
- easy
- Prep Time
- 20 mins
- Total Time
- 6 h 15 m
Ingredients
- 9 cups
- water
- 2.25 litres
- 3 cups
- dried white beans
- 600 g
- 2 tsp
- salt
- 10 ml
- 1
- large onion, chopped
- 2
- garlic cloves, chopped
- 2 tbsp
- vegetable oil
- 30 ml
- 6 cups
- vegetable broth
- 1.5 litres
- ⅓ cup
- brown sugar
- 70 g
- 3 tbsp
- tomato paste
- 45 ml
- 3 tbsp
- tamari sauce
- 45 ml
- 3 tbsp
- maple syrup
- 45 ml
- 1 tbsp
- apple cider vinegar
- 15 ml
- 2
- bay leaves
Directions
- Step 1
- In a large pot, bring the water and beans to a boil. Add the salt. Simmer for 2 minutes. Remove from the heat. Let sit for 1 hour. Drain and rinse the beans under cold running water (see Chef’s tip).
- Step 2
- With the rack in the middle position, preheat the oven to 300°F (150°C).
- Step 3
- In a Dutch oven over medium heat, brown the onion and garlic in the oil. Add the remaining ingredients and the beans. Mix well. Season lightly with salt and generously with pepper. Bring to a boil. Cover and transfer to the oven. Bake for 4 hours.
- Step 4
- Remove the pot from the oven. Stir the beans. If the sauce is not thick enough, mash a few beans with the back of a wooden spoon. Cover the pot and let sit for 15 minutes to let the sauce thicken. Adjust the seasoning. Remove and compost the bay leaves. Serve with toasted bread, if desired.
Tips
Chef’s tip
- This quick method of rehydrating dried beans in hot water reduces the gas-producing sugars generated when soaking them in cold water.
- The addition of tamari sauce and tomato paste not only gives these baked beans beautiful colour but also infuses them with an intense umami flavour.
