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Vegan Baked Beans

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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://yumfamilyrecipes.com/vegan-baked-beans/