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Incredible Vegetarian Baked Beans with Kombu – vegetarian recipe
Stav Kogan

Incredible Vegetarian Baked Beans with Kombu

Achieve slow-simmered, deeply flavorful, and luxuriously creamy baked beans without bacon. The secret is kombu, which tenderizes the beans and infuses the sauce with a savory, umami depth.
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Prep Time 12 hours
Cook Time 3 hours 30 minutes
Total Time 15 hours 30 minutes
Servings: 8 serving
Calories: 350
Ingredients Method Nutrition

Ingredients
  

  • 1/4 cup (60 ml) neutral oil (like grapeseed or corn)
  • 2 medium onions, chopped
  • 1/4 cup (60 g / 2.12 oz) tomato paste
  • 1 5-inch / 13 cm piece kombu
  • 1 lb (450 g) dried navy beans, picked over and soaked overnight
  • 1/2 cup (120 ml) molasses
  • 2 tsp (10 g / 0.35 oz) dry mustard powder
  • 6 cups (1440 ml) (1.4 L) water, plus more as needed
  • Salt and freshly ground black pepper, to taste
  • Forgot to soak your beans? No problem. Simply proceed with the recipe using unsoaked beans, but plan for an additional 1-2 hours of baking time in step 6.
  • Feel free to swap the navy beans for pinto, Great Northern, or even kidney beans. Just be aware that cooking times may vary slightly.
  • These beans are even better the next day! Cool completely and store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
  • For a richer, buttery flavor (not vegan), substitute the neutral oil with 4 tablespoons (60 ml / 2 fl oz) (1/2 stick) of butter.
  • To create a classic crunchy topping, sprinkle the beans with 1 1/2 cups (480 ml) of crumbled saltine crackers before the final 30-minute bake at 400°F (200°C).

Method
 

  1. Preheat your oven to 300°F / 150°C.
  2. In a large, heavy-bottomed, oven-safe pot or Dutch oven, heat the oil over medium-high heat.
  3. Add the chopped onions and cook, stirring often, until soft and golden, about 7-8 minutes.
  4. Stir in the tomato paste and cook for another minute until it darkens in color, which deepens its flavor.
  5. Pour in 6 cups (1440 ml) of water, scraping up any delicious browned bits from the bottom of the pot.
  6. Add the kombu, soaked beans, molasses, and dry mustard.
  7. Stir everything together to combine.
  8. Cover the pot and transfer it to the preheated oven.
  9. Bake for 2 hours, leaving it completely undisturbed.
  10. Carefully remove the pot from the oven and give it a stir.
  11. Check the liquid level; if the beans aren't submerged, add a little more hot water.
  12. Cover and return to the oven to cook until the beans are completely tender, which can take another 30 minutes to 2 hours depending on the age and type of your beans.
  13. Once tender, season with salt and pepper and stir well. This helps the kombu break down and dissolve into the sauce.
  14. Taste and adjust with more molasses or mustard if desired.
  15. Increase the oven temperature to 400°F / 200°C. Return the pot to the oven, uncovered, and bake for about 30 more minutes, or until the sauce has thickened and the beans are beautifully creamy.
  16. Let them rest for a few minutes before serving.

Nutrition

Calories: 350kcalCarbohydrates: 65gProtein: 15gFat: 7g

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