Smoky Maple Baked Beans with Cornbread Croutons

These baked beans taste like a backyard cookout, no grill required. Navy beans simmer low and slow in a rich tomato sauce loaded with smoked paprika, molasses, maple syrup, and a splash of bourbon for that deep, smoky-sweet flavor you expect from all-day barbecue beans. A few dashes of liquid smoke and a bay leaf round things out, while a touch of apple cider vinegar keeps the sauce bright instead of cloying. What sets this version apart is the topping: golden, crispy cubes of vegan cornbread, toasted until crunchy like croutons and scattered generously over the beans right before serving. They soak up just enough sauce to stay tender in the middle while staying crisp on top, giving every spoonful a little textural contrast against the creamy, saucy beans. This is a completely plant-based, dairy-free and egg-free dinner that's hearty enough to serve as a main dish alongside a simple green salad or coleslaw, or as a stick-to-your-ribs side at a potluck. It's rich in plant protein and fiber from the beans, and leftovers reheat beautifully, making it a great make-ahead option for busy weeknights.

Ingredients

• 2 cupsdried navy beans, soaked overnight and drained, or use 4 cans cooked navy beans
• 1 wholeyellow onion, diced
• 4 clovesgarlic, minced
• 1.5 cupscrushed tomatoes
• 3 tbsptomato paste
• 0.33 cupmaple syrup
• 2 tbspmolasses
• 0.25 cupbourbon, or substitute vegetable broth
• 2 tspsmoked paprika
• 0.5 tspLiquid smoke
• 1 tbspapple cider vinegar
• 1 wholebay leaf
• 2 cupsvegetable broth
• 2 tbspolive oil
• 1.5 tspsalt, plus more to taste
• 0.5 tspblack pepper
• 1 cupcornmeal
• 1 cupall-purpose flour
• 1 tbspbaking powder
• 2 tbspsugar
• 0.5 tspsalt, for cornbread
• 1 cupUnsweetened plant milk
• 1 tspapple cider vinegar, for cornbread buttermilk
• 0.25 cupmelted vegan butter
• 1 tbspolive oil, for tossing croutons

Method

No instructions listed.