The subtly sweet and tart flavors of this baked bean dish make it homey and comforting.

Serves: 6 or more

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup tomato sauce
• 1/4 cup molasses or agave nectar, or half of each
• 2 tablespoons apple cider vinegar
• 1 1/2 teaspoons dry mustard
• 1 teaspoon paprika
• 1/2 teaspoon grated fresh or jarred ginger
• 1 teaspoon paprika
• A small pinch of cayenne pepper
• Salt to taste
• 4  cups cooked navy beans (about 1 2/3 cups raw),
  or two 15- to 16-ounce cans, drained and rinsed

Preheat the oven to 325 degrees.

Heat the oil in a deep, saucepan. Add the onion and sauté over low heat until it is translucent. Add the garlic and continue to sauté until the onion is lightly browned. Add the remaining ingredients except the beans and simmer for 5 minutes.

Combine the sauce with the beans in a 1 1/2-quart baking casserole and mix well. Bake, covered, for 45 minutes, then for an additional 15 minutes, uncovered.

• Here are more easy bean main dishes. ^[1]
• Here are more of VegKitchen’s Vegan Dinner Recipes ^[2] and more Main Dishes Featuring Grains and/or Beans ^[3].