Why You’ll Love Vegan Baked Beans Recipe
This recipe delivers classic baked bean flavor with wholesome plant-based ingredients. The beans become creamy and tender while the sauce turns thick, savory, and slightly sweet.
You can make them on the stovetop, in the oven, or in a slow cooker, making this recipe incredibly versatile. It is also naturally dairy-free and can easily be made oil-free.
These baked beans are ideal as a hearty side dish or even a main meal served with bread, rice, or roasted vegetables.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pound dried small white beans
1 tablespoon olive oil or water for oil-free cooking
1 large onion, diced
3 cloves garlic, minced
1 can crushed tomatoes or passata
¼ cup apple cider vinegar
⅓ cup maple syrup or dark brown sugar
2 tablespoons blackstrap molasses or dark molasses
1 tablespoon mustard
1 tablespoon smoked paprika or 1 to 2 teaspoons liquid smoke
1 teaspoon ground cumin
2 teaspoons fine sea salt
1 teaspoon freshly ground black pepper
1 teaspoon dried rosemary
1 large bay leaf
½ teaspoon red chili pepper flakes
1 cup water
Directions
If using dried beans, soak them overnight in plenty of water. If using canned beans, skip the soaking and pre-cooking steps.
Drain the soaked beans and place them in a large pot. Cover with fresh water and bring to a boil. Reduce to a simmer and cook until tender with a creamy interior and slight bite on the outside. This can take anywhere from 45 minutes to 1½ hours depending on the beans. Drain and set aside.
Stove Top Method
In a large pan, sauté the onion in olive oil or water until lightly golden around the edges. Add the garlic and cook for another minute.
Add the cooked or canned beans along with the crushed tomatoes, apple cider vinegar, maple syrup, molasses, mustard, smoked paprika or liquid smoke, cumin, salt, black pepper, rosemary, bay leaf, chili flakes, and water.
Stir well and bring to a gentle simmer.
Cover and cook for about 3 hours, stirring occasionally to prevent sticking. If the sauce becomes too thick, add a little water. For a thicker sauce, cook uncovered until reduced to your liking.
Oven Method
Preheat the oven to 300°F or 150°C.
Follow the stovetop instructions using an oven-safe pot with a lid, such as a Dutch oven. Once the mixture reaches a simmer, cover and transfer to the oven.
Bake for 3 to 4 hours until the beans are tender and the sauce is thick and rich. Remove the lid near the end if you want the sauce to reduce further.
Slow Cooker Method
Warm the olive oil in a small pan and sauté the onion and garlic until lightly golden.
Transfer them to the slow cooker along with the cooked or canned beans and all remaining ingredients. Stir well.
Cook on low for 8 hours or on high for 5 hours. For a thicker sauce, leave the lid slightly open during the last 30 minutes of cooking.
Servings and timing
This recipe makes 10 servings.
Prep time: 15 minutes
Cook time: 3 hours 40 minutes
Total time: 3 hours 55 minutes
If using dried beans, allow additional soaking time overnight.
Variations
For a sweeter flavor, add a little extra maple syrup or brown sugar.
For extra smoky flavor, use liquid smoke instead of smoked paprika.
For a spicier version, increase the red chili flakes or add cayenne pepper.
For a heartier dish, stir in diced bell peppers or mushrooms during cooking.
For a tangy twist, add a little extra apple cider vinegar near the end of cooking.
You can also use navy beans, cannellini beans, or great northern beans in this recipe.
Storage/Reheating
Store leftover baked beans in an airtight container in the refrigerator for up to 5 days.
They also freeze well for up to 3 months. Allow them to cool completely before transferring to freezer-safe containers.
To reheat, warm gently on the stovetop over low heat or microwave in short intervals, stirring occasionally. Add a splash of water if the sauce has thickened too much.
FAQs
Can I use canned beans instead of dried beans?
Yes. Canned beans work well and save a lot of time. Simply skip the soaking and pre-cooking steps.
What type of beans work best?
Small white beans such as navy beans, cannellini beans, or great northern beans are excellent choices.
Can I make these baked beans oil-free?
Yes. Use water instead of olive oil when sautéing the onions and garlic.
Can I freeze vegan baked beans?
Yes. They freeze very well for up to 3 months in airtight containers.
Why are my beans still firm after cooking?
Older dried beans can take longer to soften. Continue simmering and add more water if needed.
What can I serve with baked beans?
They pair well with cornbread, baked potatoes, rice, grilled vegetables, or plant-based burgers.
Can I make these beans less sweet?
Yes. Reduce the maple syrup or molasses slightly to suit your taste.
Should I use smoked paprika or liquid smoke?
Use one or the other, not both. Smoked paprika adds warmth while liquid smoke gives a deeper smoky flavor.
How do I thicken the sauce?
Remove the lid during the final stage of cooking and allow the sauce to reduce naturally.
Can I prepare the beans ahead of time?
Yes. The cooked beans can be prepared up to 2 days in advance and refrigerated until needed.
Conclusion
These Vegan Baked Beans are hearty, comforting, and packed with rich homemade flavor. Whether cooked on the stovetop, baked in the oven, or simmered in a slow cooker, they turn simple pantry ingredients into a deeply satisfying dish perfect for gatherings, meal prep, or cozy dinners at home.
Vegan Baked Beans
These Vegan Baked Beans are rich, smoky, and slightly sweet with a thick tomato-based sauce. Slow-cooked until tender and flavorful, they make the perfect comforting side dish or hearty plant-based meal.
- Prep Time: 15 minutes
- Cook Time: 3 hours 40 minutes
- Total Time: 3 hours 55 minutes
- Yield: 10 servings
- Category: Side Dish
- Method: Slow Cook
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 pound (454g or 2½ cups) dried small white beans
- 1 tablespoon olive oil or water for oil-free
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 x 28oz (793g) can or 3 cups crushed tomatoes or passata
- ¼ cup (60 ml) apple cider vinegar
- ⅓ cup (80 ml) maple syrup or dark brown sugar
- 2 tablespoons blackstrap molasses or dark molasses
- 1 tablespoon mustard (yellow, brown, or Dijon)
- 1 tablespoon smoked paprika or 1 to 2 teaspoons liquid smoke
- 1 teaspoon ground cumin
- 2 teaspoons fine sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried rosemary
- 1 large bay leaf
- ½ teaspoon red chili pepper flakes
- 1 cup (240 ml) water
Instructions
- If using dried beans, soak them overnight in plenty of water. Drain, place in a large pot with fresh water, bring to a boil, then simmer until tender, about 45 minutes to 1½ hours. Drain and set aside.
- For the stovetop method, sauté the onion in olive oil over medium heat until beginning to turn golden. Add the garlic and cook for 1 minute more.
- Add the cooked or canned beans along with the crushed tomatoes, apple cider vinegar, maple syrup, molasses, mustard, smoked paprika, cumin, salt, pepper, rosemary, bay leaf, chili flakes, and water. Stir well and bring to a gentle simmer.
- Cover and cook on low heat for about 3 hours, stirring occasionally, until the beans are soft and the sauce is thick and rich. Remove the lid near the end if you want a thicker sauce.
- For the oven method, preheat the oven to 300°F (150°C). Prepare the recipe in an oven-safe pot with a lid, bring to a simmer, cover, and bake for 3 to 4 hours until thick and flavorful.
- For the slow cooker method, sauté the onion and garlic first, then add all ingredients to the slow cooker. Cook on low for 8 to 10 hours or high for 5 hours. Remove the lid during the final 30 minutes to thicken the sauce if needed.
Notes
- Canned beans can be used to save time. Skip the soaking and pre-cooking steps if using canned beans.
- Liquid smoke can be substituted for smoked paprika, but do not use both together.
- The beans taste even better the next day after the flavors develop further.
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
- Serve with toast, baked potatoes, grilled vegetables, or vegan sausages.
Nutrition
- Serving Size: 1 serving
- Calories: 240 kcal
- Sugar: 12 g
- Sodium: 540 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 10 g
- Protein: 11 g
- Cholesterol: 0 mg
