Vegetarian Baked Beans Recipe

• 1 pound dried navy beans
• 6 cups water
• 1 teaspoon salt -- plus more to taste
• 1 medium onion -- chopped
• 2 medium bell peppers -- chopped preferably red and green
• 1 cup Barbeque Sauce
• 1 cup apple cider
• 1/3 cup dark molasses -- unsulphured variety
• 1/4 cup prepared yellow mustard
• 2 tablespoons cider vinegar -- or less to taste

Vegetarian Baked Beans Recipe Directions

Soak the beans for at least 4 hours, preferably overnight, in water to cover, then drain.
In a large, heavy saucepan, combine the beans with the water. Bring the beans to a boil over high heat, and then reduce to a simmer. Cook slowly, stirring up from the bottom occasionally for at least 2 to 3 hours, depending on the beans. Stir in the salt after the beans begin to seem dry. The beans are ready when they mash easily but still hold their shape. Drain the beans.
Preheat the oven to 325 F, and spray a Dutch oven or other baking dish with cooking spray or wipe lightly with oil.
In a nonstick skillet, water-saute the onion and bell pepper until soft. Transfer the onion and bell pepper mixture to the Dutch oven or baking dish. Mix in the remaining ingredients, including the beans. Bake, covered, for about 1 hour. Uncover and bake for an additional 15 to 30 minutes. Serve this vegetarian baked beans recipe hot.