Hearty, homey, and totally delicious, these beans are a perfect answer to the over-asked question of how vegetarians get our protein. Serve up a bowl of the beans that gave Boston its nickname with a traditional side of brown bread, or get creative and use them to top your next baked potato. No matter how you serve them, these beans will warm you from the inside out.
Serves 4
What You Need:
1 tablespoon canola oil
1 onion, chopped
1/3 cup molasses
2 tablespoons light-brown sugar
1/3 cup tomato purée
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/4 cup water
2 (15-ounce) cans navy beans, drained and rinsed
1/2 teaspoon liquid smoke
What You Do:
1. Preheat the oven to 350 degrees. In a skillet over medium heat, heat the canola oil and add the onion. Cover, and cook until soft, about 10 minutes. Remove from heat and set aside.
2. In a large baking dish, combine the molasses, brown sugar, tomato purée, mustard, salt, and water. Add the cooked onions, beans, and liquid smoke, stirring to combine.
3. Cover dish and bake for 30 minutes, then uncover and bake 15 minutes longer.
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