Zesty Baked Beans

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10 min


4 Servings

* PLUS Cooking time: 43 minutes, Baking time: 50 minutes
Zesty Baked Beans

Ryan Szulc

Recipe by Eshun Mott


  • 2 cups navy beans , soaked in water overnight
  • 2 tbsp olive oil
  • 1 cup chopped yellow onion
  • 1 tbsp peeled, chopped ginger
  • 2 tsp chopped garlic
  • 1/2 cup fancy molasses
  • 1/4 cup tomato paste
  • 2 tbsp Dijon mustard
  • 1 tbsp low-sodium soy sauce , (gluten free if needed)
  • 1 tsp chopped chipotle chili , in adobo
  • 1/2 tsp salt
  • 1 bay leaf
  • 2 cups water


  • Drain beans and place in a pot with enough water to cover them by 2 in. Bring to a boil, turn heat to medium-low and simmer gently for 30 min or until tender. Drain and reserve.
  • Preheat oven to 300°F (150°C). Heat oil in a Dutch oven or other heavy, ovenproof pot over medium. Add onion and sauté for 2 min or until softened. Add ginger and garlic and sauté for 1 min longer. Stir in molasses, tomato paste, mustard, soy sauce, chipotle chilies, salt, bay leaf and water. Turn heat to high and bring to a boil. Simmer for 10 min or until flavours have come together. Stir in beans, return to a boil, cover pot and place in oven for 40 min. Remove lid and bake for 10 min longer or until sauce has thickened.

Nutrition (per serving)

  • Calories
  • 559,
  • Protein
  • 23 g,
  • Carbohydrates
  • 102 g,
  • Fat
  • 9 g,
  • Fibre
  • 18 g,
  • Sodium
  • 585 mg.

The Warm-Up

Freeze cooked portions of beans. Defrost and warm gently in a saucepan on medium-low, adding a little water and salt if needed.