Baked Beans (vegan)

Cook beans:

1. In a large oven-proof pot (record its empty weight), soak for 24 hours, using a couple inches extra depth of water to allow for expansion of beans:
   • 1000g Dried Navy Beans.
   • 30g Salt.
   • Water (enough to cover, plus a couple of inches for expansion of beans).
2. Drain and rinse the beans and add:
   • 1 large Onion (partially segmented, but leave root end connected).
   • 8 cloves Garlic.
   • 10g Salt.
   • Water (enough to cover, plus a little extra).
3. Then:
   • Bring to a boil and simmer for 45 minutes. (Beans should be almost tender.)
   • Remove veggies and discard, or save for some other meal.
   • Pour off about half of the liquid into another container (and leave half with the beans).

Prepare Sauce:

1. While beans are simmering, fry 1 large Diced Yellow Onion until it starts to brown, but not blacken.
2. And, in a 500 mL cup, combine:
   • 100 g Olive Oil.
   • 200 g Molasses.
   • 20 g Dijon Mustard.
   • 1 Tablespoon Black Pepper.

Bake Beans:

1. When beans are cooked:
   • Fill rest of the molasses cup with some of the bean liquid and stir.
   • Add onions and molasses to the beans, and thoroughly mix.
   • Add enough bean liquid to slightly cover the beans, mix, and level the top.
   • Reheat to a simmer.
   • Bake at 325°F with no cover for about 4 hours:
     • Thoroughly stir every hour, scraping bottom and sides as necessary.
     • Add bean liquid every half hour (except during last hour). When the bean water runs out, use regular Water.

Finish:

1. When finished:
   • Add 2 mL Liquid Smoke.
   • Add 15 mL Cider Vinegar.
   • Thoroughly stir, scraping bottom and sides as necessary.
   • If it's too sweet, add more vinegar to taste.
   • If needed, add salt or pepper to taste.
   • If you recorded the tare weight of the pot, add sufficient water to bring net weight to 3 kg. Otherwise add more water if it looks like it needs it.
2. Makes about 3 kg of deep browned baked beans.
3. If not needed within a few days, store in resealable bags (e.g. 10 × 300g each) and freeze.

Notes

• Do not discard the water that the beans are first boiled in; it will be added back in later steps and contains starches etc. that help to thicken the eventual sauce.
• The only critical part is the initial boiling of the beans. Cook them until almost tender. If overcooked or undercooked, they'll end up mushy or a bit hard.
• During the 4 hours of baking, the goal is to get the beans near the surface to brown without drying out; hence the need to frequently top up with additional water. A crust will form and will need to be stirred in every hour.