Vegan Gluten-Free Baked Beans with Sausage
Ingredients
- 2 cups dried white navy beans
- 2 tablespoons olive oil
- 1 medium red onion
- 2 cloves garlic
- 1 28-ounce can crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon Aleppo chili powder
- 1 teaspoon chipotle powder
- 2 teaspoons paprika
- 2 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- 1/4 cup blackstrap molasses
- 1 teaspoon liquid smoke
- 1 tablespoon Worcestershire sauce
- 1 cup vegetable stock
- 1 teaspoon sea salt
- Cracked black pepper
- 2 vegan gluten-free sausages
- Bay leaf
Preparation
Cook the beans in water with a bay leaf for 1 to 1.5 hours. Drain and set aside.
In a large Dutch oven, sauté the onions in olive oil until softened.
Add the garlic, spices, and tomato paste; cook until the tomato paste no longer smells raw.
Stir in the crushed tomatoes, vegetable stock, blackstrap molasses, maple syrup, liquid smoke, Worcestershire sauce, apple cider vinegar, sea salt, and cracked black pepper.
Add the cooked beans, bring the mixture to a boil, then reduce to a simmer. Partially cover and cook for about 2 hours, stirring often, until the sauce reduces and reaches a creamy texture.
Sear the vegan sausages in a skillet until brown on both sides, then add them to the beans.
Notes
You can use canned beans instead, which will reduce the cook time significantly. Cook time may vary depending on the age of the dry beans.
