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    Home » All Recipes » Side Dishes

    Vegan Baked Beans

    August 25, 2020 By Melissa Huggins / 22 Comments

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    over head view of baked beans in a white pot. Photo for pinning purposes.

    Make your barbecue complete by putting these Vegan Baked Beans on the table! This smoky and flavorful side dish is easy to prepare and it's all made in one pot. It’s also a freezer-friendly recipe and perfect for family dinners or Sunday meal prep.

    Fully cooked beans in a white pot with a spoon in the middle Napkin and mustard powder in the background.

    Push the store-bought version aside and fill up on these rich and tasty Vegan Baked Beans! This easy side dish will bring depths of flavor to all of your favorite meals. My family loves them alongside my vegan mac n' cheese and skillet cornbread.

    This recipe is simple, flexible, and only takes about 1 hour to come together. It'll be worth the wait! The leftover beans are freezer-friendly so you can enjoy them for family meals or even weekday lunches. Using canned beans keeps this recipe as easy as possible. No soaking required!

    Vegan Baked Beans Ingredients

    ️🌟 This is a quick overview with step-by-step photos. For the complete ingredient amounts and instructions, scroll down to the recipe card below.

    all of the ingredients to make baked beans on a table top.

    The ingredients are fairly simple, but if you don't have some of them, they can easily be substituted with something you have on hand.

    • Dry Mustard: You can replace it with 1 tablespoon of dijon mustard. This adds more zing so you may want to reduce the vinegar.
    • Smoked Paprika: Chipotle powder works well. It has some heat, so you may want to reduce or omit the red pepper flakes. You can use regular paprika but it won't have the smoky flavor.
    • Vegan Worcestershire: 2-3 teaspoons hoisin sauce or you can omit it altogether.
    • Maple Syrup: Brown sugar is a great alternative.
    • Tamari: Soy sauce is the perfect replacement (note: soy sauce contains gluten)
    • Liquid Smoke: This is optional, so you can skip it. If you want a little more smoky flavor, you can add another teaspoon of smoked paprika.
    • Tomato Paste: ½ cup ketchup will work. The flavor isn't as deep but it's still delicious.
    • Molasses: Reduce the maple syrup to ¼ cup and add 3 tablespoons of dark brown sugar.
    • Great Northern Beans: You can use cannellini, pinto, kidney beans, or a blend of them.
    • Apple Cider Vinegar: You can use white or red wine vinegar, but you may want to reduce the amount in the recipe.

    Can I substitute canned beans for dried beans?

    Dried beans will work in this recipe, but they do take some preparation. Use 1 lb of dried navy beans and soak them overnight. Drain and rinse them the next morning. Add the beans to a pot with water and bring to a boil on the stovetop. Remove from the heat as soon as the water begins to boil, cover with a lid, and let them rest for 45 minutes before using them in this recipe.

    6 various process photos of cooking beans in a white pot.

    Various ways to make Baked Beans

    My favorite way to cook these beans is in the oven. The flavors really shine through and I love the caramelized sauce. Follow my easy instructions in the recipe card below to bake your beans in the oven. Here are other ways to cook them:

    Stovetop: Instead of transferring to the oven, cover the pot and simmer on low for 40-50 minutes. Then uncover for an additional 10-15 minutes to thicken.

    Slow Cooker: Sauté the onions, garlic, tomato paste, and spices before adding them to your slow cooker. Reduce the broth by ¼ cup. Stir everything together, cover with a lid, and cook on Low for 6 to 8 hours. Make sure to give the mixture a stir once or twice while it’s cooking.

    How to Store

    Leftovers will stay fresh when kept in an airtight container in the refrigerator for 4 to 5 days. They also freeze well when sealed tightly. Simply thaw in the fridge overnight then reheat the batch in the oven or on the stovetop until warmed through. Keep covered so they don't dry out and add a few splashes of broth if needed.

    How to Serve

    Grill up some portobello mushroom steaks at your next barbecue and serve the beans as a side dish along with vegan potato salad or vegan macaroni salad. You can also top them on nachos, baked potatoes, salads, and more!

    overhead view of baked beans in a white pot. Hand holding spoon and stirring beans.

    More bean recipes to try

    • Smoky Tomato White Bean Soup
    • Sweet Potato Black Bean Chili
    • Vegan Chickpea Curry

    I love to hear from you

    If you make these vegan baked beans, I’d love to hear what you think in the comment section below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

    fully cooked beans in a white pot with a spoon in the middle.
    Print Recipe Pin Recipe Rate this Recipe
    5 from 10 votes

    Vegan Baked Beans

    Make your barbecue complete by putting these Vegan Baked Beans on the table! This smoky and flavorful side dish is easy to prepare and it's all made in one pot. It’s also a freezer-friendly recipe and perfect for family dinners or Sunday meal prep.
    Prep Time15 mins
    Cook Time55 mins
    Total Time1 hr 10 mins
    Course: Side Dish
    Cuisine: American, Vegan
    Servings: 8 people
    Calories: 139kcal
    Author: Melissa Huggins

    Ingredients

    • 2 tablespoons avocado oil or preferred cooking oil
    • 1 large onion , diced
    • 4 cloves garlic , minced
    • 2 teaspoons smoked paprika
    • 2 teaspoons dry mustard (sub with dijon mustard)
    • 1 teaspoon ground cumin
    • ½ teaspoon crushed red pepper flakes
    • ⅓ cup tomato paste
    • ¾ cup vegetable broth , low sodium
    • ⅓ cup maple syrup (sub with brown sugar)
    • 2-3 tablespoons blackstrap molasses
    • 2 tablespoons tamari , low sodium (sub soy sauce)
    • 2 tablespoons apple cider vinegar
    • 2 tablespoons vegan Worcestershire sauce
    • 1.5 teaspoons liquid smoke (*optional)
    • 3 15-ounce cans (425g) great northern beans or navy beans (rinsed and drained)
    • ¾ teaspoon sea salt , more to taste
    • Fresh cracked pepper , to taste

    Recommended Equipment

    • Dutch Oven or Oven-Safe Skillet
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 350 ° F (177 ° C).
    • Heat oil over medium heat in a 6-quart Dutch Oven or large oven-safe skillet (*see note). Once the oil is shimmering, add onion and sauté until softened and lightly golden. About 4-6 minutes.
    • Lower heat one notch and add the garlic. Sauté for 30-60 seconds until fragrant.
    • Now stir in the tomato paste and cook for 30-60 seconds.
    • Add the dry mustard, cumin, smoked paprika, and crushed red pepper. Sauté for 30 seconds until fragrant.
    • Add the broth and bring to a mild simmer. Cook for 1-2 minutes to slightly thicken.
    • Now add the maple syrup, molasses, tamari, vinegar, Worcestershire, liquid smoke, salt, and pepper. Stir to combine.
    • Add the beans and stir to combine well. Taste and add more seasoning if needed. Cover with lid or tin foil and place it in the oven for 45 minutes, stirring midway through. Now uncover the pot and let it bake for 10-15 minutes more or until the sauce is thickened and caramelized on top. Note: If you don't have oven-safe cookware, you can transfer the beans to a casserole dish and cover with a lid or tin foil and cook the same.

    Notes

    Beans: If you don't have navy beans or great northern beans, you can use cannellini, pinto, or kidney beans.
    Substitutes:
    • Vegan Worcestershire: 2-3 teaspoons hoisin sauce (or omit)
    • Tomato Paste: ½ cup ketchup 
    • Molasses: Reduce the maple syrup to ¼ cup and add 3 tablespoons dark brown sugar.
    Flavor Profile: The beans have a great balance of sweet, spicy, tangy, and smoky flavors, but feel free to switch it up to your liking. Here are a few variations:
    • Sweetness: for a subtle sweetness, reduce the maple syrup to ¼ cup or increase to ½ cup for more sweetness. 
    • Heat: for less heat, you can reduce the red chili flakes to ¼ teaspoon or omit them altogether.
    • Tang: for more tang, increase the vinegar to 3 tablespoons and decrease to 1 tablespoon for less.
    Stovetop Method: Instead of transferring to the oven, cover the pot and simmer on low for 40-50 minutes. Then uncover for an additional 10-15 minutes to thicken.

    Nutrition

    Calories: 139kcal | Carbohydrates: 25g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 394mg | Potassium: 368mg | Fiber: 1g | Sugar: 20g | Vitamin A: 413IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 1mg
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

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    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

    Reader Interactions

    Comments

    1. Nicole

      April 22, 2022 at 2:49 pm

      5 stars
      I've made these several times now and they are AMAZING. I do double the sauce as I like a saucier dish. Perfection!

      Reply
      • Melissa Huggins

        April 26, 2022 at 4:12 am

        Glad to hear it, Nicole! Thank you for the great feedback. 🙂

        Reply
    2. Marylou Bosveld

      October 20, 2021 at 3:33 pm

      5 stars
      I've made this recipe twice now- with HUGE Great Northern beans that I soaked the night before and even though I accidently put a couple of teaspoons of cinnamon in the first batch (thinking it was the smoked paprika) they were SO good. Thanks for sharing this amazing recipe!

      Reply
      • Melissa Huggins

        October 21, 2021 at 9:39 am

        I am glad you like it Marylou! It happens to the best of us, I am glad it still worked for you. 🙂

        Reply
    3. Sandi Cousins

      October 07, 2021 at 8:43 pm

      5 stars
      Wow, these are great! I didn't use any liquid smoke, no need with the smoked paprika!

      Reply
      • Melissa Huggins

        October 09, 2021 at 2:59 pm

        Sounds good, Sandi. It's great that you were able to make modifications that work for you.

        Reply
    4. kathyz

      June 12, 2021 at 5:02 pm

      5 stars
      Absolutely delicious! These beans will definitely be a regular on our summer menu!

      Reply
      • Support @ Vegan Huggs

        June 18, 2021 at 7:50 am

        Hi! We are so happy to hear that you loved the recipe - thanks so much for giving it a try! 🙂

        Reply
    5. Bruce Standen

      June 08, 2021 at 2:58 pm

      This recipe is simply delicious. Cold winter's night and a plate of home made vegan beans and crusty bread..my vegan son was in heaven. This is a keeper.

      Reply
      • Support @ Vegan Huggs

        June 18, 2021 at 7:56 am

        Hi Bruce! We are so happy to hear that you and your son enjoyed the recipe! Thanks so much for giving it a try 🙂

        Reply
    6. Josephine

      May 04, 2021 at 10:21 am

      I’m going to make these beans for Mother’s Day lunch. Do you think I can do all prep the day before, then cook before serving?

      Reply
      • Melissa Huggins

        May 04, 2021 at 10:46 am

        Hi Josephine, yes, I think that should work fine and will probably be even more flavorful. You may need to add a few splashes of broth the next day, so have that handy. Have a wonderful Mother's Day! 🙂

        Reply
    7. Vicky

      May 03, 2021 at 11:40 am

      5 stars
      Made these for my picky brother-in-law (an omni) and he loved them so much he asked for the recipe! Love the depth of flavor in these beans. I cooked them stove-top because it was fairly hot and they turned out perfect.

      Reply
      • Support @ Vegan Huggs

        May 07, 2021 at 8:51 am

        Hi Vicky! We are so happy to hear that these were a hit with the omnis and that you all loved them! Thanks for stopping by 🙂

        Reply
    8. Nancy Wainer

      January 12, 2021 at 3:25 pm

      This baked bean recipe was WONDErFUL!! I use no oil and all it didn't need any. Yummy, yummy. yummy.

      Reply
      • Support @ Vegan Huggs

        January 15, 2021 at 8:28 am

        Hi Nancy! We're so glad to hear that you loved the recipe! Thanks for trying it out 🙂

        Reply
    9. Hilaree

      September 12, 2020 at 7:14 pm

      5 stars
      Really delicious! I used dry beans and even though I prepared them as directed, I needed to bake it much longer and added more broth to keep the beans from drying out.

      Reply
      • Melissa Huggins

        October 20, 2020 at 1:05 pm

        I'm so glad you liked them. Thank you for sharing your feedback 🙂

        Reply
    10. Alec Marra

      August 31, 2020 at 2:50 am

      can you make this using canned beans
      If so how do you go about this

      Reply
      • Melissa Huggins

        August 31, 2020 at 9:50 am

        Hi Alec, yes, the recipe calls for 3 15-ounce cans of beans. Just drain and rinse first. Thanks for stopping by. 😀

        Reply
    11. Kathy

      August 28, 2020 at 6:56 pm

      These look great! Do you think I could make them in a crockpot - cook on low or high? And how long?

      Reply
      • Melissa Huggins

        August 29, 2020 at 1:19 pm

        Hi Kathy, yes, you can make them in a crockpot. Sauté the onions, garlic, tomato paste, and spices before adding them into the cooker. Reduce the broth by 1/4 cup. Stir everything together, cover with a lid, and cook on Low for 6 to 8 hours. Make sure to give the mixture a stir once or twice while it’s cooking. Thanks for stopping by. 🙂

        Reply

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    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too!

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