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Vegetarian Baked Beans on Martha Stewart

Author Margaret Roach was recently a guest on the Martha Stewart show promoting her new book, And I Shall Have Some Peace There and sharing her recipe for baked beans. She was really generous and told the producers about Rancho Gordo and we sort of made our debut on Martha Stewart. Here is Margaret's recipe, taken from the Martha Stewart website. I added links to our beans. You can see the segment here.


Serves 6.
  • 1 pound dried cranberry, navy, or yellow eye beans
  • 1/4 cup molasses, preferably organic
  • 1/4 cup grade A medium-amber maple syrup
  • 1/4 cup grainy mustard
  • 6 fresh, peeled, or canned whole plum tomatoes
  • 2 tablespoons olive oil
  • 2 medium onions, peeled and quartered
  • Boiling water
  • Coarse salt and freshly ground black pepper


  1. Preheat oven to 325 degrees.
  2. Place beans in a large pot and add enough water to cover; let soak overnight. Drain and return to pot; add enough water to cover and simmer over medium-high heat for 30 minutes. Drain and transfer to a large bowl; stir in molasses, maple syrup, mustard, and tomatoes. Set aside.
  3. Coat the bottom of a Dutch oven or a 9-by-13-inch high-sided baking dish with olive oil. Add onions and top with bean mixture. Add enough boiling water to cover bean mixture by 1 inch. Cover Dutch oven with lid or baking dish with parchment paper-lined aluminum foil. Transfer to oven and bake until beans are softened, about 1 1/2 hours, checking water level and adding more as necessary.
  4. Uncover beans and continue baking until thick and syrupy, about 45 minutes more. Season with salt and pepper and serve.
First published February 2011
Copyright 2011 Martha Stewart Living Omnimedia, Inc. All rights reserved.

1 comment


Curious about this recipe. Anyone make this recipe totally on the stovetop? It looks like you can do that, but I don’ want to screw it up! I also thought we didn’t have to soak beans overnight. ???

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