• a bowl to soak the beans
• a good bean pot - minimum 3.5 liter/quart (we use porcelain-lined cast iron but stainless steel [as we used to use] or tradtional, plain cast iron or ceramic are great although ceramic may mean doing the pre-fry in a separate pot - adding a step)
• measuring cups
• measuring spoons
• wood cooking spoon
• a colander (to drain the beans)

» Best of Vegan Baked Beans recipes ever «

• 2 1/2 C dry navy beans (or your bean of choice)
• 1/4 tsp baking soda
• water
• 1 medium onion - diced
• 2 medium-small cloves garlic
• ground pepper (and about 10 [or so] whole pepper kernels if you like surprises)
• 2 bay leaves
• 1 dried chili pepper
• 2 stalks celery (reserve any available leaf)
• 1 Tbsp minced or dry basil
• 3/4 tsp minced or dry oregano
• 5 C diced tomatoes
• 1 Tbsp maple syrup (or you prefered sweetener
• 1/4 tsp + a pinch ground cumin
• 1 1/2" (4 cm) cinammon stick
• 1 Tbsp white vinegar
• Vegetable juice
• 1 heaping Tbsp dried or minced parsley
• 1 tsp salt

Method:

1. Wash the beans well, sorting them for poor quality (discoloured, etc) beans and foreign matter.
2. Soak dried beans in clear, cool water mixed with 1/4 txp baking soda (water should be about 2+ inches [5+ cm] over the beans) for about 5 hours.
3. Drain the beans of liquid and rinse them again.
4. Preheat oven to 325^o f (160^o c)
5. In oil, in your pot on the stove-top, fry diced onion and minced garlic until glossy
6. add in and fry, lightly, 1 dried, red chili pepper, 2 bay leaves, 1 1/2" (4 cm) cinnamon stick, diced celery, basil, oregano, and (optionally) about 10 whole pepper corns.
7. add ground pepper and cumin and stir in.
8. Add drained beans, stir and fry lightly.
9. Add 5 cups diced tomatoes and stir in.
10. Add 1/2 cup water (use less water if your tomatoes are very watery).
11. Add 1 Tbsp white vinegar.
12. Cover beans with vegetable juice.
13. Add 1 Tbsp maple syrup and stir in well (or your prefered sweetener - molasses is traditional in Boston Baked beans. We prefer the flavour of maple syrup - more traditional in Maine, U.S.A. or Quebec, Canada).
14. Bring to a boil.
15. Stir in reserved celery leaves and 1 heaping Tbsp dried or minced parsley.
16. Once boiling, move to the oven to bake - checking periodically to stir and add vegetable juice and/or water as needed.
17. When cooked so that the beans are tender to your liking, take them from the oven and add about 1/2 tsp salt. Stir well and add additional salt carefully - keeping in mind that as the beans sit, the flavours (including the salt) will change and may intensify a little.

Tips & Tricks:

• Under-cook the beans only a little - they will soften, still, as you reheat them.
• Add only a Tablespoon of sweetener initially,  Over-sweetened baked beans cannot be unsweetened.
• Add salt only after cooking - at the end of the baking process.
• Taste carefully - not adding enough water will make the taste too pungent while too much will cause it to taste thin.
• Baked beans get most of their colour, not while cooking, rather, while sitting over night. They will aquire that wonderful orange-brown color you know on the second day - but don't worry - they're always delicious regardless of colour.