Navy beans slow-baked with maple syrup, butter, onion, and a hint of mustard for comforting sweet-savory flavor.
# The Ingredients You'll Need:
→ Beans
01 - 2 cups dried navy beans or 3 cans navy beans, drained and rinsed
→ Sauce & Flavorings
02 - 1 medium yellow onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1/2 cup pure maple syrup
05 - 1/4 cup unsalted butter, melted
06 - 1/4 cup tomato paste
07 - 2 tablespoons apple cider vinegar
08 - 1 tablespoon Dijon mustard
09 - 1 teaspoon smoked paprika
10 - 1 teaspoon salt
11 - 1/2 teaspoon ground black pepper
12 - 2 cups water or low-sodium vegetable broth
→ Optional
13 - 1/4 teaspoon cayenne pepper
14 - 1/2 cup chopped fresh parsley, for garnish
# Step-by-Step Instructions:
01 - For dried beans, soak overnight in cold water, then drain and rinse. Place beans in a large pot, cover with fresh water, and simmer for 1 hour or until just tender. Drain beans before proceeding.
02 - Preheat oven to 325°F (165°C).
03 - In a large oven-safe pot or Dutch oven, heat melted butter over medium heat. Add onion and garlic and sauté until softened and fragrant, about 5 minutes.
04 - Stir in tomato paste, maple syrup, apple cider vinegar, Dijon mustard, smoked paprika, salt, and black pepper. Mix thoroughly.
05 - Add cooked or canned beans and water (or vegetable broth) to the pot. Stir gently to combine all ingredients.
06 - Bring mixture to a simmer, then cover with an oven-safe lid and transfer the pot to the oven.
07 - Bake for 2 hours, stirring once halfway through. If beans begin to dry out, add more water as needed.
08 - Remove lid for the last 30 minutes of baking to allow the top to brown and sauce to thicken.
09 - Taste and adjust seasonings as needed. Garnish with fresh parsley before serving, if desired.
