I love beans, so after seeing Sarah post a version of homemade baked beans, I knew I had to try it. I bought some blackstrap molasses last month and have been wanting to use them in something so this was calling my name.
Navy beans, molasses, onions, ketchup, mustard, all simmering together in the oven for hours, with an intoxicating smell throughout the entire process.
The original recipe (here) calls for Worcestershire sauce, but since it’s not gluten-free I just substituted about 1/2 – 1. t. each of wheat-free tamari and apple cider vinegar, plus I omitted the brown sugar because the ketchup and molasses made them sweet enough.
Serve them alongside a simple bed of greens, avocado, dulse, hempseeds and shredded turkey, drizzles with some olive oil.
Or make the beans the star of the meal.
Have you ever made baked beans?
Yes, it takes a long time, but yes it is totally worth it. Perfect to make on a relaxing Sunday morning just in time for lunch.
P.S. There’s still time to get your entries in for the case of Chobani.