The weather here in Washington has been gorgeous this week – mid 60’s to low 70’s with a bright blue sky and a slight breeze.
I know it’s a little bit late but it’s finally starting to feel like Spring and I’m hoping it is a short one because all this sun is making me ready for Summer!
We took advantage of the clear skies to do some grilling this week and besides a loaded burger and potato salad, nothing creams summer picnics quite like baked beans.
Maple Baked Beans
- 2 15-ounce cans navy beans, drained and rinsed
- 1 large sweet onion, diced
- 3 tbsp blackstrap molasses
- 3 tbsp maple syrup
- 2 tablespoons dijon mustard
- 2 tablespoons apple cider vinegar
- 1 15-ounce can diced tomatoes
- 1 teaspoon fine grain sea salt
- Handful of dried cranberries
Directions: In a large pot over medium heat, sauté onion until tender, about 5 minutes. Add the remaining ingredients, stir well, and let simmer, covered, for 30-45 minutes, stirring occasionally.
Now, traditionally, the best baked beans are the ones that are loaded with bacon goodness so I was nervous about making a vegan baked bean recipe. Would it hold up? Could I love bacon-less baked beans?
Well, the answer is a resounding “Heck Yes!” These suckers were good. And I would proudly bring them to any summer picnic.
Or eat a whole batch out of the pan by myself. You know, whatevs.