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Sweet and Tangy Baked Beans (Oil-Free)

Makes about 4 1/2 cups / 8"x8"x2" baking dish.
Author: Molly Patrick of Clean Food Dirty Girl


  • 1 1/4 cup water (295 ml)
  • 1/4 cup molasses (60 ml)
  • 1/4 cup tomato paste (80 g)
  • 2 tablespoons 100% pure maple syrup
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons yellow mustard
  • 1 teaspoon cumin powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper (about 20 turns)
  • 1 red bell pepper, diced (about 1 cup / 150 g)
  • 1/2 cup diced red onion (65 g)
  • 2 cans navy beans, drained and rinsed (15 oz / 425 g each)


  • Preheat oven to 400 °F (205 °C).
  • In your blender, add the water, molasses, tomato paste, maple syrup, apple cider vinegar, yellow mustard, cumin, garlic powder, onion powder, smoked paprika, salt and pepper. Blend until smooth and creamy, then set aside (you can leave it in the blender).
  • Heat a skillet over medium heat for 2 minutes. Add the red bell pepper and onion and saute for 6 - 7 minutes, until tender, adding a splash of water if they stick.
  • In a 2-quart (1.9 liter) baking dish, transfer the red bell pepper / onion mixture, along with the navy beans and the sauce from your blender. 
  • Stir and bake for 45 minutes, uncovered. 


NOTE: The beans thicken as they set. You can choose to either bake your beans on batching day or mix them up and store them in the baking dish to bake them on your meal night. If baking on meal night, remove them from the fridge and allow to set on a counter while your oven preheats and then bake them (uncovered) at the same time and temperature as stated in the recipe.