Kosher Baked Beans Recipe

Servings: 6

Yield: Approximately 6 cups

Prep Time: 20 minutes

Cook Time: 2 hours

Difficulty: Medium

Cooking Vessel: Dutch oven or oven-safe casserole dish

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Ingredients

2 cups dried navy beans (or 4 cups canned, drained and rinsed)

4 cups water (for soaking beans)

1 medium onion, finely chopped

3 cloves garlic, minced

1/4 cup tomato paste

1/4 cup ketchup (ensure kosher certification)

2 tbsp brown sugar or maple syrup

1 tbsp molasses

1 tsp smoked paprika

1 tsp ground mustard

1/2 tsp black pepper

1/2 tsp salt (adjust to taste)

1/4 tsp cayenne pepper (optional, for heat)

2 tbsp olive oil or kosher pareve margarine

2 cups vegetable or chicken broth (kosher-certified)

1 tbsp apple cider vinegar

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Instructions

1. Prepare the Beans:

If using dried beans, rinse thoroughly and soak in 4 cups of water for 8 hours or overnight. Drain and rinse.

If using canned beans, skip soaking and proceed to step 2.

2. Preheat Oven:

Preheat the oven to 325°F (160°C).

3. Cook Aromatics:

In a Dutch oven or oven-safe casserole dish, heat olive oil over medium heat.

Add onion and garlic; sauté for 5–7 minutes until softened and fragrant.

4. Combine Ingredients:

Stir in tomato paste, ketchup, brown sugar, molasses, smoked paprika, mustard, black pepper, cayenne (if using), and salt. Cook for 2 minutes.

Add soaked or canned beans and broth; mix well.

5. Bake:

Cover the dish and bake in the preheated oven for 1.5–2 hours.

Check occasionally, stirring every 30 minutes, and add a little more broth or water if beans appear dry.

6. Finish:

Remove from oven and stir in apple cider vinegar. Taste and adjust seasoning.

Let rest 10 minutes before serving.

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Nutritional Information (per serving, approximate)

Calories: 230 kcal

Protein: 12 g

Carbohydrates: 42 g

Dietary Fiber: 10 g

Sugars: 8 g

Fat: 4 g

Saturated Fat: 0.5 g

Sodium: 420 mg

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Dietary Adaptations

Vegan: Use vegetable broth and ensure margarine or oil is plant-based.

Gluten-Free: Ensure ketchup and tomato paste are certified gluten-free.

Low-Sodium: Use low-sodium broth and reduce added salt.

Sugar-Free: Replace brown sugar and molasses with a natural sweetener like stevia or omit entirely.

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Tips & Troubleshooting

Beans too hard: Pre-soak longer or simmer beans for 15–20 minutes on the stovetop before baking.

Too soupy: Uncover the dish in the last 30 minutes of baking to reduce liquid.

Too dry: Add a splash of broth or water during baking; beans should be creamy but not soupy.

Flavor balance: Adjust vinegar and sweeteners at the end to achieve a sweet-tangy balance.

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Serving Suggestions

Serve over rice, mashed potatoes, or quinoa.

Pair with roasted vegetables or a green salad.

Great as a side for grilled meats or a vegetarian main.

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Notes

Using canned beans saves time but may slightly alter texture and sweetness.

For deeper flavor, caramelize onions slowly and cook with a pinch of smoked paprika and cayenne.

Baked beans taste even better the next day after flavors meld.