MAPLE MISO VEGAN BAKED BEANS

Maple Miso Vegan Baked Beans image

Provided by Kare for Kitchen Treaty

Time 2h35m

Number Of Ingredients 10

1 pound navy beans (small white beans)
6-8 cups low-sodium vegetable broth
1/3 cup white miso
1/3 cup pure maple syrup
1/4 cup apple cider vinegar
1/2 teaspoon smoked paprika
1 1/2 teaspoons dry mustard
3 tablespoons soy sauce or Tamari (use the latter for gluten-free beans)
4 medium cloves garlic (grated or finely minced (I use a Microplane zester to grate))
1 tablespoon fresh grated ginger (from about 1 thumb-size piece (I use a Microplane for this too))

Steps:

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.