I’m from the North East, Massachusetts specifically. In this region of The States, it used to be tradition to have a Saturday night hotdogs, brown bread, and baked beans dinner. This was a tradition that I looked forward to as a younger child because I had a thing for the sweet and smokey flavors that these meals packed and I have fond memories of gathering with family to make them.

Fast forward to my teen years and my stepfamily picked up where my absent family member left off. Only instead of store-bought canned baked beans, my grandmother made her own from scratch. She would usually make them during New Year’s. I used to look forward to her baked beans as they reminded me of the part of my family that was no longer present in my life. A way to bridge the fond memories of my past with the new people in my then, present life.

I’ve been meal-prepping for some time now. I usually cook two weeks’ worth of meals on a single day and freeze a little of the meals I cook. In case I run out or need a little variety in my weekly diet. I just recently got the urge to make my grandmother’s baked beans recipe after finding it in one of my cookbooks. I’m vegetarian now, so I had to make a few adjustments, and I also swapped out some ingredients for things that suit my palate, and they turned out great. 10 of 10, would definitely make them again : )

So, here is my grandmother’s slightly varied recipe. A plant-based and hearty dish. I like to pair it with some plant-based sausage for a little nostalgia. They also pair well with your favorite stout or porter. I’ll let you know when I come up with a brown bread recipe : )

New England Baked Beans: Plant-Based Version

Ingredients:

• 1# Great northern white beans (parboiled 40-45 mins)
• 5 TBS Maple syrup
• 2 TBS Molasses
• 1 TBS Dry powdered mustard
• 3 TBS Tomato paste
• 1 Tea Smoked salt
• 1 Tea Black pepper
• 3 TBS Sesame oil
• 1 White onion scored
• 1 Cp Veg. stock

Method:

1. First, preheat the oven to 325 degrees fahrenhiet. Then rinse and add great northern white beans to a pot of boiling water and par-cook them by boiling them for about 45 minutes. I believe it’s traditional to use navy beans for New England baked beans, but I like the meatier texture of their larger cousins. But feel free to use whichever bean you prefer. Though cooking times may vary if using a different bean.
2. While the beans are cooking, score your onion by cutting off the ends of the onion and peeling off the brown, papery skin. Then slice the onion down left and right of center, turn 90 degrees, and do the same. But don’t slice all the way through. You want the scores to look like a pound symbol #.
3. After the beans have finished par-cooking, drain them into a colander. Then, grab your trusty bean pot, or if you don’t have one, a Dutch oven will do. Add the onion to the bottom, followed by the beans, and finally, add your spices and veg. stock. Give it a stir to distribute the spices, then cover and place in the center of the oven. Bake for two to three hours, or until beans are tender. Serve with your favorite veggie sausage or brown bread. I hope my grandmother’s baked bean recipe brings you as much joy as they have me. Peace & thanks for reading : )