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Vegan Baked Beans
“These vegetarian and vegan baked beans are everything you want them to be—thick, sweet and smoky. Plus, they're so easy to make for a barbecue side that everyone will enjoy.”
3 tablespoons canola oil
1 large onion, finely chopped
3 (15 ounce) cans low-sodium navy or great northern beans, rinsed
1½ cups water
¾ cup ketchup
⅓ cup maple syrup
1 tablespoon cider vinegar
1 teaspoon dry mustard
½ teaspoon salt
½ teaspoon ground pepper
1Heat oil in a large saucepan over medium-high heat. Add onion and cook, stirring occasionally, until browned, 6 to 10 minutes.
2Add beans, water, ketchup, maple syrup, vinegar, mustard, salt and pepper. Bring to a boil over high heat. Reduce heat to a simmer and cook, stirring occasionally, until beans are very tender and the liquid has thickened, about 30 minutes.
To make ahead: Refrigerate for up to 3 days. Reheat on the stovetop or in the microwave.