This is a work in progress.  We're trying to make baked beans that we actually like and that fit with our dietary restrictions
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VEGETARIAN BAKED BEANS

These easy Vegetarian Baked Beans are sweet, tangy, stick-to-your-ribs baked beans made with simple ingredients.

Ingredients
1 - 4 Cups dry navy beans.  Soak a full 24 hours, drain, rinse, add water and cook about 1-1/2 - 2 hours.  Add about 1/8 - 1/4 t baking soda to cooking water to prevent the beans from potentially hardening from the acidic ingredients.
This is for 1 Cup of dried beans.  Adapt as necessary.
3 T (Tablespoons) unsulphured molasses (not blackstrap - it's bitter)
3 T brown sugar
6 T Newman's OG Marinara
1 T GF Dijon mustard

Instructions

1 - Preheat oven to 375 degrees F. Have your prepared navy beans at the ready.

2 - In an oven-safe Dutch oven or pan, combine the molasses, brown sugar, Newman's OG Marinara, mustard; whisk together until combined, then stir in the beans. This is an easy one-pan way, but you can also do this in a separate bowl and transfer to a baking dish, depending on what you're using.
3 T (Tablespoons) unsulphured molasses*, 3 T brown sugar, 6 generous T Newman's OG Marinara, 1 T Dijon mustard.

3 - Bake for 20-25 minutes, until thicker and bubbly.  Remove from oven, stir, then return to oven for another 15-20 minutes. Remove from heat and let sit for a minute as the beans thicken as they cool.

Notes
Use unsulphered molasses, like Grandma's brand. Do not use blackstrap molasses, as it is more bitter.

May 2022 Updates:
Calories: 333 cal, Carbohydrates: 72g, Protein: 12g, Fat: 1g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 0.3g, Trans Fat: 0.002g, Sodium: 1158mg, Potassium: 901mg, Fiber: 8g, Sugar: 41g, Vitamin A: 58IU, Vitamin C: 2mg, Calcium: 150mg, Iron: 4mg
Course: Side Dish Author: Becca Mills Cuisine: American


I originally saw a version of this recipe here:
https://www.forkinthekitchen.com/30-minute-vegetarian-baked-beans/
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Since September 2023 I have been making and tweaking this: approx. 1 Cup dry navy beans that had been soaked a full 24 hours, then drained, rinsed twice and cooked for 2 hours (w-1/8 t baking soda in cooking water).  For each 1 Cup of cooked beans save a few Tablespoons of the cooking water to add into the mix when baking.  For thinner sauce add more water and for thicker sauce use less water.  When slightly cooled I added to this: 3 T (Tablespoons) unsulphured molasses, 3 T brown sugar, 2 T powdered maple sugar, 6 generous T Newman's OG marinara, 1 T dijon mustard, 5 turns of black pepper.  It was then baked for 25 minutes at 375 degrees F, taken out and stirred, then baked for another 20 minutes.

Excellent!  This has both the taste and consistency I've been looking for and they certainly don't taste like commercial, canned baked beans at all.