Vegan Baked Beans Recipe
This vegan Baked Beans recipe has the sweet and tangy, slightly smoky flavour of the classic, without any meat! Starting with canned beans makes this recipe a cinch.
Forget the cans, this homemade baked beans recipe is SO much better, friends! But I still take a little shortcut—instead of baking dry beans in the sauce, I start with cooked beans. I’ve tried a lot of traditional baked beans recipes in the past that have you cook the dried beans in the sauce, but they always end up crunchy and just a little off in terms of texture. Using beans that are already cooked (or canned) gives you the right texture and a homemade flavour that puts store-bought canned baked beans to shame.
Why These Are the Absolute Best Homemade Baked Beans
I don’t throw around the word “best” very lightly, but this recipe delivers!
- That classic baked bean flavour in vegan form. This recipe proves that you don’t need bacon or ham to create a rich, deep flavour profile in your baked beans! I love how the maple syrup, smoked paprika, and apple cider vinegar bring just the right balance of sweet, smoky, and tangy.
- Hearty and filling. With beans as the star ingredient, these baked beans are full of fibre and plant-based protein. While they’re usually served as a side dish, you can make them the centrepiece of your meal too!
- No crunchy beans (pinky promise!). If you’ve been disappointed by baked bean recipes that just don’t turn out and leave you with under-cooked dried beans, you’ll love this version. The beans are creamy and perfect since they’re cooked outside of the sauce!
Notes on Ingredients
The first step to making this baked beans recipe is gathering your ingredients! Here’s what you’ll need. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Olive oil – Or another oil you like to cook with.
- Yellow onion and garlic – These add savoury flavour to the beans.
- Tomato paste – A great way to add some concentrated umami flavour.
- Seasonings – Smoked paprika, ground mustard, and chili flakes, along with salt and pepper. (You can omit the chili flakes for mild baked beans).
- Maple syrup and molasses – For sweetness with depth.
- Apple cider vinegar – This adds that signature tang that makes baked beans so delicious!
- Soy sauce or tamari – Use tamari for a gluten-free option.
- Crushed tomatoes – These form the sauce. Be sure to use crushed tomatoes, not diced, which aren’t saucy.
- Cooked navy beans or cannellini beans – You can cook them from dry or use drained and rinsed canned beans.
How to Make Baked Beans
Baked beans are literally that—they are baked in the oven! This infuses the beans with flavour and thickens the sauce. Here’s how it’s done.
- Sauté. Warm the oil in a large oven-safe skillet over medium heat. Cook the onion until it softens, then stir in the garlic and cook for a minute more.
- Make the sauce. Stir in the tomato paste, paprika, mustard, and chili flakes. Cook until the tomato paste darkens, then stir in the maple syrup, molasses, apple cider vinegar, soy sauce, salt, pepper, and crushed tomatoes. Simmer for 5 minutes.
- Bake. Stir in the beans and return to a simmer. Then, cover the pan and bake in a 350ºF oven for 45 minutes. Uncover and bake for 20 to 30 minutes more, or until the sauce has thickened.
Tips and Variations
Here are a few more pointers to help you along the way.
- Soak dried beans. If you’re cooking dried beans to use in this baked beans recipe, soak them overnight for easier cooking. Soaking helps reduce cooking time and makes them more digestible.
- Use the right molasses. Opt for unsulfured dark molasses or blackstrap molasses for the best flavour. If you don’t have molasses on hand, you can substitute with extra maple syrup, but the sauce won’t be nearly as rich and robust.
- Make it in your slow cooker. You can start the recipe as written, then instead of baking, add everything to the slow cooker. Cook on low for 4–6 hours or on high for 2–3 hours.
What to Serve With This Baked Beans Recipe
This is a multitasking side dish! Baked beans always pair well with comfort food favourites like Baked Vegan Mac and Cheese, BBQ Cauliflower Wings, and Vegan Fried Chicken. But you can also pair them with a Vegan Burger or sandwich—or even spoon them onto a slice of toasted Sandwich Bread and smash them a bit for a simple lunch.
How to Store and Reheat Leftovers
- Refrigerator: Leftover baked beans can be stored in an airtight container in the refrigerator for 4 to 5 days.
- Freezer: Transfer the beans to a freezer-safe container or freezer bag. They will keep for up to 3 months in the freezer. When you’re ready to enjoy them, thaw in the fridge overnight.
- To reheat: Warm the beans in a pan on the stovetop over low heat or use the microwave.
More Vegan Bean Recipes
- Black Bean and Corn Quesadillas
- Congri (Cuban Rice and Black Beans)
- Tuscan White Bean Soup Recipe
- Mediterranean Chickpea Salad
Enjoy friends! If you make this baked beans recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Baked Beans Recipe
Ingredients
- 1 tablespoon olive oil, 15mL
- 1 small yellow onion, finely chopped – 1 cup / 130g
- 3 cloves garlic, minced – 1 tablespoon / 9g
- 1 tablespoon tomato paste, 15g
- 1 ½ teaspoons smoked paprika, 3g
- 1 teaspoon ground mustard, or 1 tablespoon Dijon – 2g / 15g
- ½ teaspoon chili flakes, optional – 1g
- ¼ cup maple syrup, 60mL
- ¼ cup molasses, 60mL
- 2 tablespoons apple cider vinegar, 30mL
- 1 tablespoon soy sauce or tamari, 15mL
- 1 teaspoon salt, 6g
- ½ teaspoon black pepper, 1g
- 2 cups canned crushed tomatoes, 480mL
- 3 ½ cups cooked navy beans or cannellini beans, or 2 cans, drained and rinsed – 560g
Instructions
- Heat olive oil in a large oven-safe skillet or pot over medium heat. Add chopped onion and sauté for 5–6 minutes until soft and translucent. Add minced garlic and cook for 1 more minute.
- Stir in the tomato paste, smoked paprika, ground mustard (or Dijon), and optional chili flakes. Cook for 1–2 minutes to develop flavor.
- Pour in maple syrup, molasses, apple cider vinegar, soy sauce, salt, pepper, and crushed tomatoes. Stir well to combine and simmer for 5 minutes.
- Stir in the cooked or canned beans. Bring the mixture to a simmer again.
- Preheat your oven to 350°F (175°C). If using an oven-safe skillet, keep the beans in the skillet. Otherwise, transfer the mixture to a baking dish. Cover with a lid or aluminum foil and bake for 45 minutes. Then uncover and bake for an additional 20–30 minutes, or until the sauce is thick and bubbling. If the sauce becomes too thick during baking, stir in a splash of water to loosen it.
- Let cool slightly and serve warm.
Notes
- Refrigerator: Leftover baked beans can be stored in an airtight container in the refrigerator for 4 to 5 days.
- Freezer: Transfer the beans to a freezer-safe container or freezer bag. They will keep for up to 3 months in the freezer. When you’re ready to enjoy them, thaw in the fridge overnight.
- To reheat: Warm the beans in a pan on the stovetop over low heat or use the microwave.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Excellent recipe. Easy to follow. Perfect balance of flavors. Instead of 6 servings, I got 4 servings but maybe I just love beans! Will double it and freeze some next time. Thanks for consistent great recipes
Hi Des,
So happy to hear that this turned out so well for you. Somehow my servings come out a bit fewer as well and I reckon its because I like them so much too, so I eat a little extra. hehe. Thank you for sharing.