Maple Miso Vegan Baked Beans Recipes

MAPLE BAKED BEANS

Maple Baked Beans image

Since my husband raises hogs and my parents produce maple syrup, this recipe's a natural for me! I usually prepare Maple Baked Beans just for us during the winter. In summer, I'll often make it for family picnics and get-togethers.

Provided by Taste of Home

Categories Side Dishes

Time 3h10m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

1 pound dried navy beans
4 quarts water, divided
6 slices bacon, cut up or 1 cup cooked ham cubes
1 medium onion, chopped
1 cup maple syrup or maple-flavored syrup
1/2 cup ketchup
1/4 cup barbecue sauce
5 teaspoons cider vinegar
1 teaspoon prepared mustard
1 teaspoon salt
1/2 teaspoon pepper

Steps:

Sort and rinse beans; place in a 4-qt. Dutch oven. Cover with 2 qts. cold water. Bring to a boil; reduce heat and simmer for 2 minutes. Remove from the heat. Cover and let stand 1 hour. Drain and rinse beans. Return beans to Dutch oven; cover with remaining water. Bring to a boil; reduce heat and simmer for 30-40 minutes or until almost tender. Drain and reserve liquid. In a 2-1/2-qt. casserole or bean pot, combine beans with all remaining ingredients. Cover and bake at 325° for 2-1/2 hours or until tender. Stir occasionally; add reserved bean liquid, if necessary.

Nutrition Facts : Calories 280 calories, Fat 7g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 453mg sodium, Carbohydrate 46g carbohydrate (22g sugars, Fiber 10g fiber), Protein 10g protein.

MAPLE MISO VEGAN BAKED BEANS

Maple Miso Vegan Baked Beans image

Miso, maple, garlic, and other seasonings make for a flavor bomb of a baked bean situation. The perfect vegan potluck dish!

Provided by Kare for Kitchen Treaty

Time 2h35m

Number Of Ingredients 10

Ingredients

1 pound navy beans (small white beans)
6-8 cups low-sodium vegetable broth
1/3 cup white miso
1/3 cup pure maple syrup
1/4 cup apple cider vinegar
1/2 teaspoon smoked paprika
1 1/2 teaspoons dry mustard
3 tablespoons soy sauce or Tamari (use the latter for gluten-free beans)
4 medium cloves garlic (grated or finely minced (I use a Microplane zester to grate))
1 tablespoon fresh grated ginger (from about 1 thumb-size piece (I use a Microplane for this too))

Steps:

Rinse and sort beans. Soak by placing in a large pot and covering with 8 cups of water and then letting sit overnight. You can also use the quick-soak method: Place in a large pot, cover with water, and bring to a rolling boil over high heat. Boil for two minutes, then remove from heat and cover. Let sit for one hour.
Drain soaked beans and place in a large, oven-proof stock pot along with 6 cups vegetable broth. Bring to a rolling boil. Reduce heat to medium and a gentle boil. Cook, uncovered, for about 45 minutes, until the beans are tender and the skins peel when you blow on them.
While the beans cook, stir together the remaining ingredients: To a small bowl, add the miso, maple syrup, apple cider vinegar, smoked paprika, dry mustard, soy sauce, garlic, and ginger. Whisk until smooth.
Heat oven to 350 degrees Fahrenheit.
Once the beans are cooked, remove from heat. Stir in the miso-maple mixture right into the bean and cooking broth.
Set uncovered in oven and cook for about 90 minutes. Check every 30 minutes, and if the beans are looking too dry, stir in a bit more broth. The beans are done when the sauce has thickened and the batch of beans has browned somewhat around the edges.

MAPLE AND MISO SHEET-PAN SALMON WITH GREEN BEANS

Maple and Miso Sheet-Pan Salmon With Green Beans image

For a weeknight salmon that's impressive enough for entertaining, look no further. Salty miso paste and sweet maple syrup are the backbone of this simple, flavor-packed marinade, which is about as involved as this uncomplicated recipe gets. Here, the fish soaks up the sauce as the oven gets hot, and the snappy green beans roast in the same amount of time as the fillets. Start some rice when you walk in the door and you'll have dinner on the table in under a half hour.

Provided by Colu Henry

Categories dinner, easy, quick, weekday, weeknight, seafood, main course

Time 20m

Yield 4 servings

Number Of Ingredients 16

Ingredients

4 (6-ounce) skin-on salmon fillets, about 1-inch thick
Kosher salt
Freshly ground black pepper
4 teaspoons maple syrup
1 tablespoon white or brown miso
1 tablespoon rice wine vinegar
2 teaspoons soy sauce
1 garlic clove, grated
1 pound green beans, trimmed
2 tablespoons olive oil
Pinch of red-pepper flakes (optional)
1/4 teaspoon toasted sesame oil (optional)
1/4 cup roughly chopped cilantro, both leaves and tender stems
4 lime wedges, for serving
Flaky sea salt, for serving (optional)
Cooked white rice, for serving (optional)

Steps:

Heat oven to 400 degrees and line a sheet pan with parchment paper or foil. Season the salmon fillets well with salt and pepper, and place them on a plate or in a large shallow bowl.
In a small bowl, whisk together the maple syrup, miso, rice wine vinegar, soy sauce and garlic. Pour the mixture on top of the salmon and gently massage the marinade all over the fish. Let marinate while the oven comes to temperature.
Meanwhile, in a medium bowl, toss together the green beans with the olive oil, red-pepper flakes and sesame oil (if using) and season generously with salt and pepper. Lay the salmon fillets on the sheet pan skin side down and spread the green beans out surrounding the fillets.
Arrange the salmon skin side down on the sheet pan and bake until the salmon is opaque and the green beans are cooked through, about 12 minutes. Right before serving, scatter with cilantro and a good squeeze of lime. Season with flaky sea salt and serve with rice, if desired.

Nutrition Facts : @context http, Calories 480, UnsaturatedFat 19 grams, Carbohydrate 15 grams, Fat 30 grams, Fiber 4 grams, Protein 38 grams, SaturatedFat 6 grams, Sodium 721 milligrams, Sugar 8 grams

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