Savory Baked Beans

These aren’t your typical sweet, molasses-heavy baked beans. Great northern beans get simmered from dry, then baked in a curry-spiced broth with sauteed onion, celery, green pepper, and garlic. Lemon juice and soy sauce add brightness and umami where most recipes reach for brown sugar and bacon.

The vegetables saute in water instead of oil, keeping this completely oil-free and vegan while still building a flavorful base. The hour of baking concentrates everything, and the starchy bean-cooking liquid thickens into a savory sauce that coats each bean.

Saving that bean-cooking liquid is essential. It’s full of starch and flavor from the two-hour simmer, and it becomes the backbone of the baked sauce.

Kitchen Tips

• Cook the beans until genuinely tender before baking. Underdone beans won’t soften further in the oven and you’ll end up with crunchy centers.
• Reserve more bean-cooking liquid than you need. The casserole absorbs liquid during baking, and you may want to add a splash if it looks dry.
• Water-sauteing works best in a nonstick pan. The vegetables release their own moisture as they soften.
• The curry powder blooms during baking, so the flavor deepens as it cooks. Don’t add extra upfront.

Variations

• Add diced tomatoes to the casserole for a saucier, tangier version.
• Stir in a teaspoon of smoked paprika for a hint of smokiness without meat.
• Use navy beans or pinto beans in place of great northern for a different texture.