You are here: Home » Recipes » Firecracker Baked Beans Firecracker Baked Beans Recipe by Relish Contributor Yield 4 to 6 servings A vegetarian version of baked beans—a Fourth of July classic. PrintEmail Ingredients 1 pound dried pea beans (navy beans may be used) or 2 (16-ounce) cans may be substituted, if desired1 medium Vidalia onion, chopped2 jalapeno peppers, sliced thinly1 1/2 cups tomato puree2 cups apple juice2 tablespoons molasses2 tablespoons dark brown sugar1/2 cup apple cider vinegar2 tablespoons Dijon-style mustard1 tablespoon low-sodium soy sauce or tamari Instructions If using dried beans; cover the beans with cold water, bring to a boil, remove from heat and allow to sit at room temperature 1 hour. Discard water and cover with fresh water. Bring to boil over high heat, reduce heat and simmer another hour or until almost tender; drain. If using canned beans, rinse and drain them well. Then, place all ingredients with beans in a large, heavy nonreactive saucepan. Simmer 45 minutes or until beans are tender and a sauce forms.