Vegetable Baked Beans

Ingredients

• 2 1/2 cups (450 grams) dried navy/haricot or great northern beans, rinsed
• 1 tablespoon olive oil
• 1 cup yellow onion (chopped)
• 1/4 cup (25 grams) 1 celery stalk, chopped small
• 1 cup (128 grams )1 medium carrot, peeled and chopped small
• 2 garlic cloves (peeled and chopped)
• 1 cup (145 grams) fresh tomatoes, chopped
• 14 ounces (400 grams) crushed tomatoes
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1/4 teaspoon vegetarian Worcestershire sauce

Instructions

1. 1

   To a large bowl, add the the beans and cover by 2 inches (6 cm) with cold water. Cover and allow to soak 8 hours at room temperature or overnight. After soaking, drain the beans.

2. 2

   To a large saucepan add the beans and cover by 2 inches (6 cm) with water. Bring to a boil and lower to simmer for 45 minutes to 1 hour until tender. Stirring often. Add water as needed if the water goes below the beans.

3. 3

   While the beans cook, add the oil to large, oven-proof pan over medium heat. When hot add the onion, celery and carrot. Cook, stirring often until softened.

4. 4

   Add the garlic to the vegetables and stir, cook only for 1 minute don’t brown. Add the tomatoes, salt, sugar and Worcestershire sauce and stir well to combine with the vegetables.

5. 5

   Simmer for 15 minutes, then add ¼ cup (60 ml) water and stir to mix well.

6. 6

   Preheat oven to 350°F/178°C.

7. 7

   Blend the sauce by either using an immersion blender right in the pan, or transfer the liquid to a blender. Blend until smooth and return back to the pan (if using a blender). Adding more water as needed for the right consistency, you want it marinara/pasta sauce consistency.

8. 8

   Add the cooked beans to the sauce and transfer to the preheated oven and bake for 20 minutes until the sauce is thick. Taste for seasoning.