Vegan Boston-Style Baked Beans with Molasses
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 800 g tinned haricot beans
- 1 onion, diced
- 2 tbsp black treacle
- 2 tbsp tomato ketchup
- 1 tsp mustard powder
- 1 tsp vegetarian worcestershire sauce
- 4 baking potatoes
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 494 kcal
- Protein
- 19.9 g
- Carbohydrate
- 80.6 g
- of which sugars
- 14.6 g
- Fat
- 5 g
- of which saturates
- 0.7 g
- Fibre
- 17.2 g
- Salt
- 1.55 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Prick the baking potatoes and bake directly on the oven shelf for 60 minutes until tender.
- 2
Meanwhile, heat the olive oil in a pot and cook the onion for 6-7 minutes until softened.
- 3
Stir in the haricot beans, black treacle, tomato ketchup, mustard powder and vegetarian worcestershire sauce.
- 4
Simmer gently for 20-25 minutes, stirring occasionally, until thickened and glossy.
- 5
Split the jacket potatoes and spoon the baked beans over them to serve.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.