vegetarian baked beans with cornbread

When I think of baked beans I usually think of cans, cowboys, and family gatherings. Now I also think of slow cooking at home.

Serving Size: 8

Vegetarian Baked Bean Ingredients:
2 1/2 c. navy beans, dry
4 c. water
2 c. tomato sauce
1/2 c. sorgham molasses
1 onion, chopped
3 cloves garlic, minced
4 T. canola oil
1 T. liquid aminos (or tamari or soy sauce)
1 t. brown mustard seed, ground
1 t. black pepper
1 t. salt
1/4 t. cayenne pepper

Cornbread Ingredients:
1 c. cornmeal
1 c. all purpose flour
1 T. baking powder
1/2 t. salt
1 1/2 c. plain soy milk
1/4 c. maple syrup
1/4 c. canola oil

To start the baked beans, soak the navy beans for a few hours. Then cook the soaked beans until they are just starting to get tender. Drain and rinse the beans.

In a large pot or crock-pot, saute the onion, ground mustard seed, black pepper, salt and cayenne in canola oil until the onions are translucent. Add remaining ingredients. Cover the pot and simmer for 5 hours or until the beans are really tender and flavorful.

Mix the dry cornbread ingredients together. Mix the wet cornbread ingredient together. Stir wet and dry ingredients together. Bake in a greased cast iron skillet or a 9x9 pan for 30 minutes at 350 degrees.


Side Note:
We used sorghum molasses instead of regular molasses because for us sweet sorghum can be grown more locally than sugar cane.