Vegetarian Baked Beans Recipe

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Although this excellent baked bean dish requires quite a bit of time (several hours for soaking the beans and for baking), the effort is minimal and the result is worth the wait.
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  • 1 pound dried beans
  • 1 onion, chopped
  • 2 carrots, chopped or coarsely grated
  • 2 celery stalks, sliced thinly
  • 4 garlic cloves, minced (optional)
  • 1/4 cup brown sugar
  • 1/2 cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon black pepper, preferably freshly ground
  • salt, to taste
Container: 4 quart or larger Dutch oven or heavy pot with lid
  • Sort and rinse beans. Cover with 2 quarts water (avoid using very hard water-- beans may not soften as they cook), bring to a boil, and cook 2 minutes. Skim off any foam, cover, and let stand for 1 hour. (Or, cover beans with 2 quarts water and let stand 8 hours or overnight, refrigerated.)
  • Preheat oven to 300° F. Add all remaining ingredients, except salt, to beans and their soaking water. Stir well, cover, and bake for about 2 hours. Remove cover and continue baking until beans are tender, about 1 additional hour. (Or, simmer on stovetop, lid ajar, until beans are tender, about 2 hours. Check occasionally to make sure they aren't dry--add more water if necessary.)
  • Taste for seasoning, add salt to taste.
  • TIP: Allow plenty of time--older beans take longer.
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