Baked Beans Recipe

This vegan Baked Beans recipe has all the sweet, tangy, smoky flavour you love! Starting with canned beans makes this recipe a cinch.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 312

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

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.

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.