Vegetarian Baked Beans

Drain the soaked beans and rinse them thoroughly under cold running water, discarding the soaking liquid.

Heat the oil in a large, heavy-bottomed pot over medium heat and add the chopped onion, cooking until softened and lightly golden, about 5 minutes.

Add the minced garlic and deseeded dried chilies to the pot, stirring constantly for 1 minute to release their flavors.

Add the drained beans to the pot along with the bay leaves and enough water to cover the beans by about 2 inches, stirring well to combine.

Bring the mixture to a boil over high heat, then reduce to a gentle simmer.

Simmer the beans uncovered for approximately 60–75 minutes, stirring occasionally and adding more water if necessary to keep the beans just covered, until they are very soft and tender.

Season the beans with salt, tasting and adjusting as needed for flavor balance.

Remove from heat and discard the bay leaves, then transfer to a serving dish and garnish generously with the chopped parsley.