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    Hi! My name is Leah and I like food! Welcome to my blog about mostly healthy eats! If you have any questions, please feel free to email me at leftoversforlunchATgmailDOTcom.

  • May 2011
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Maple Baked Beans

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.


Adapted from Angela’s recipe (here)

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.

Serves 4-6

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.


3 Responses

  1. I haven’t made baked beans in years! What a way to start the summer, perfect for Memorial Day!!

  2. I want to make these, I love maple….and beans!

  3. Yay, the old fashioned way!

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