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Arise & Shine

Maple Baked Beans


  • 1 pound lima beans
  • 1 cup Alkalizing Vegetable Mineral Broth (AVM)
  • 1 cup chopped onions
  • 1 red bell pepper, chopped
  • 1 rib of celery, chopped
  • 2 - 3 cloves of garlic, minced
  • ½ cup pure maple syrup
  • ½ cup fresh tomatoes, puréed
  • 2 tbsp blackstrap molasses
  • 2 tbsp apple cider vinegar
  • 1 tbsp mustard seed
  • 1 ½ tsp celery seed
  • ¼ tsp dulse or kelp
  • ¼ cup fresh parsley, chopped
  • 1 bay leaf
  • ⅓ cup olive oil

Maple Baked Lima Beans:

Rinse beans well examining them to make sure there are no small stones in them. Place in a large bowl with plenty of hot water. Let soak for at least 8 hours or overnight. Drain and rinse well.  Cover beans with fresh water so that the water doubles the volume in a large pot. Bring to a boil and reduce the heat. Simmer, partially covered, just until tender – generally around 30 minutes. Drain beans and place in a large bowl.

While the beans are cooking: Sauté onion, red pepper, and celery in water, adding the garlic at the end. Remove from the heat and set aside. Preheat oven to 325F.

Whisk together 1 cup of AVM Broth, the maple syrup, tomato puree, molasses, vinegar, mustard, seaweed, and parsley in a medium-sized bowl.

Combine  beans, sautéed vegetables, maple syrup-tomato mixture and mix well. Add bay leaf. Pour into a large, shallow casserole and cover tightly.

Bake for 2 ½ to 3 ½ hours. Check periodically to make sure they have enough liquid, adding more vegetable broth, if necessary. Stir in olive oil, and remove bay leaf.

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