Baked Beans


2 Tbsp olive oil
1 1/2 cups onions, chopped
2/3 cups celery, chopped
2/3 cups green peppers, chopped
2 cloves garlic, crushed
1 can (6 oz.) tomato paste
1 cup vegetable stock
1/4 cup maple syrup
1/4 cup cider vinegar
1 tsp salt
2 Tbsp Dijon mustard
1/8 tsp hot-pepper sauce
4 1/4 cups unseasoned navy beans, rinsed and drained


Preheat oven to 300 degrees F. Grease a 9x13 pan.

Warm the oil in a large skillet. Add onions, celery, peppers, and garlic and cook until soft (approx 7 minutes).

Stir in tomato paste, stock, syrup, vinegar, salt, mustard and hot-pepper sauce. Cover and simmer for 10 to 20 minutes.

Stir in the beans and bring to a boil.

Pour into the prepared dish. Bake uncovered for 2 1/2 hours. After the first hour, check moisture levels every 30 minutes and stir in 1/2 cup water as needed.

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