These vegan baked beans are sweetened with molasses and maple syrup and are gently spiced with smoked paprika and cloves. They're so simple to make, you'll never buy canned baked beans again!
We love breakfast for dinner. We love it so much, in fact, we have had it three times this week. Roasted garlic yams and potatoes, creamy tofu scramble, and a good side of vegan baked beans—how can you go wrong?
While baked beans are not the most glamorous of dishes, they share the same fate as most "brown" foods by being absolutely delicious. They are easy to make—they take a while, but cook themselves—are inexpensive, feed a crowd, and are up there on the long list of comfort foods.
For these baked beans, I used dried navy beans from Flourist—but don't let the idea of using dried beans put you off. Below I have shared a foolproof way of how to cook your beans that involve zero work on your end and no fancy tools. Simple pantry staples like tomato paste, maple syrup, onion, smoked paprika, and molasses round out pretty much the rest of what you'll need.
We love our baked beans as a breakfast-for-dinner, but you can basically eat them with anything.
Ingredients
- dried white navy beans
- onion
- avocado oil
- tomato paste
- apple cider vinegar
- molasses
- maple syrup
- tamari or Braggs
- Djion
- smoked paprika
- garlic powder
- sea salt
- pepper flakes (optional)
- ground cloves
Method
This recipe is so easy to make because both the beans and the baked beans are made in the oven
How to cook beans, the lazy way!
I hate boiling beans on the stove, but luckily for me, my. mum showed be this great way to cook beans in the oven.
- Measure out the beans and place them in a large bowl. They will swell 2 to 3 times after soaking, so be sure to use a large bowl or jar. Cover beans with plenty of water and let them soak overnight. Beans are a protein, so if you live in a warm climate or have a warm house, it is best to keep them in the fridge as they soak.
- The next day, drain the beans.
- Put the beans in a Dutch Oven. Cover the beans with 8cm (3 in) water.
- Place the covered Dutch Oven in a 160°C (325°F) oven for 2 hours.
- After two hours, remove the beans from the oven and let cool.
To make the vegan baked beans, drain the cooked beans, but be sure to reserve 2 cups of their cooking water. Set both the beans and water aside. This can be done a few days before if you desire.
Next, heat the oil in a Dutch oven over medium heat. Add the onion and saute, stirring often, until it is completely tender (it will not cook once you add the other ingredients). This can take 10-15 minutes.
While the onion cooks, mix together the tomato paste, vinegar, maple syrup, molasses, Braggs or tamari, Dijon, and spices.
Add the beans, bean water, and tomato mixture to the cooked onions. Cover the Dutch oven and bake in the oven for 1 1/2 hours at 160°C / 325°F. Remove the lid and continue to bake for another 30 minutes.
Tips + Notes
There are so many ways to eat vegan baked beans, but these are some of my favourite ways.
- On toast
- Alongside a breakfast—think scramble and hash
- Add slices of your favourite sausages
- Alongside roasted veggies like yam
- On top of shredded cabbage
- On a baked potato (or sweet potato)
- In a bun like a sloppy Joe
Other Favourite Bean Recipes
Vegan Baked Beans
These sweet and smokey baked beans are a whole food version of the classic. Try serving them on toast, as a breakfast side, or with roasted veggies.
Ingredients
- 2 cups dried white navy beans, soaked
- 2 cups reserved bean cooking liquid
- 1 onion chopped (about 1 1/2 cups)
- 2 Tbsp. avocado oil
- 1/4 cup tomato paste
- 1/4 cup apple cider vinegar
- 1/4 cup molasses
- 1/4 cup maple syrup
- 2 Tbsp. tamari or Braggs
- 1 Tbsp. Djion
- 2 tsp. smoked paprika
- 1 tsp. garlic powder
- 1 tsp. sea salt
- 1 tsp. red pepper flakes (optional)
- 1/4 tsp. ground cloves
Instructions
- The day before—soak your beans in enough water to cover them. I like to leave them 24 hours, but 12 hours will also work. Because beans are high in protein, they are best to leave in the fridge while soaking.
- Drain the beans then cook as desired. I like to place my beans in a Dutch oven, cover them with water, and cook for 2 hours at 160°C / 325°F. An Instpot or boiling them will also work!
- Drain the cooked beans, but be sure to reserve 2 cups of their cooking water. Set both the beans and water aside. This can be done a few days before if you desire.
- Next, heat the oil in a Dutch oven over medium heat. Add the onion and saute, stirring often, until it is completely tender (it will not cook once you add the other ingredients). This can take 10-15 minutes.
- While the onion cooks, mix together the tomato paste, vinegar, maple syrup, molasses, Braggs or tamari, Dijon, and spices.
- Add the beans, bean water, and tomato mixture to the cooked onions. Cover the Dutch oven and bake in the oven for 1 1/2 hours at 160°C / 325°F. Remove the lid and continue to bake for another 30 minutes.
- Serve hot as desired.
Margo says
What if you don’t have a Dutch oven?
Sophie says
You can alway try a big roasting pan and cover it with foil 🙂 Or anything else that is oven proof with a lid will work