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Smoky Spicy Baked Beans

Submitted by:  Edie Shaw Ewald

These savoury baked beans are a modern twist to a classic staple, and a great way to welcome the cooling weather of September. Edie says they are good cold too!


  • 1 ½ cups of yellow eye beans or navy beans (soaked overnight)

  • 1 large onion, chopped

  • 4 cloves of garlic, minced

  • 3 cups canned crushed tomatoes 

  • ¼ cup apple cider vinegar

  • 1/3 cup maple syrup

  • 2 tablespoons molasses (blackstrap or regular)

  • 1 tablespoon prepared mustard 

  • 1 teaspoon ground cumin

  • 1 teaspoon dried rosemary

  • 1 teaspoon chilli flakes

  • ½ tsp salt and pepper

  • 1 ½ tablespoon smoked paprika 

  • 1 cup of water, plus extra



  1. Drain and rinse soaked beans and add to a large dutch oven or pot.

  2. Cover with water. Bring to a boil then turn down heat to a simmer. Simmer for 60 minutes or until beans are tender.

  3. In a small saucepan, saute onions and garlic over medium heat for 3-4 minutes

  4. Add the onion, garlic and the rest of the ingredients to the bean pot and cook over medium heat until it starts to bubble.

  5. Turn the heat to low, cover and cook for approximately 3 hours or until the beans are very soft and the sauce is thick.

  6.  If necessary, add a little extra water if the sauce becomes too thick.

This recipe can also be adapted to a slow cooker by cooking the beans first and after adding all the ingredients set to low for 8 hours.


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