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    Home » All Recipes » Side Dishes

    Vegan Baked Beans

    April 7, 2024 By Melissa Huggins / 56 Comments

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    Jump to Recipe
    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, flavorful side dish is easy to prepare and made in one pot. It’s also a freezer-friendly recipe, 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 weekday lunches. Using canned beans keeps this recipe as easy as possible. No soaking is required!

    Ingredients Needed

    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.

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

    How to make baked beans

    It takes just six easy steps to make these beans! Here's what you'll need to do as well as some cooking variations below:

    6 various process photos of cooking beans in a white pot.
    1. Heat oil over medium heat in a 6-quart Dutch Oven. Now add onion and sauté until softened. Add the garlic and sauté until fragrant.
    2. Now stir in the tomato paste and cook for 30-60 seconds.
    3. Add the dry spices and sauté for 30 seconds.
    4. Pour in the broth and bring to a mild simmer for a few minutes.
    5. Stir in the maple syrup, molasses, tamari, vinegar, Worcestershire, liquid smoke, salt, and pepper.
    6. Add the beans and stir to combine well. Cover with lid and place it in the oven for 45 minutes. Uncover the pot and let it bake for 10-15 minutes until the sauce is thickened and caramelized on top.

    Cooking Variations

    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 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.

    FAQs

    Can I substitute canned beans for dried beans?

    Dried beans will work, 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

    How do I store them?

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

    More bean recipes to try

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

    Did you make this recipe? Let me know what you think by leaving a star ⭐️⭐️⭐️⭐️⭐️  rating and sharing your feedback in the comment section below. It would make my day!

    ⭐️ Subscribe to the Vegan Huggs Newsletter and receive weekly recipes straight to your inbox! You'll also receive my FREE eCookbook featuring my top 10 recipes. 

    Recipe

    fully baked beans in a dutch oven.
    Print Recipe Pin Recipe Rate this Recipe
    5 from 30 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 minutes mins
    Cook Time55 minutes mins
    Total Time1 hour hr 10 minutes 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 (see note for stovetop method)
    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.
    • Now add the broth and bring to a mild simmer. Cook for 1-2 minutes to slightly thicken.
    • 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.

    Video

    Notes

    • Beans: If you don't have navy beans or great northern beans, you can use cannellini, pinto, or kidney beans.
    • Oven-Safe Cookware: If you don't have it, you can transfer the beans to a casserole dish and cover it with a lid or tin foil. 
    • 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.
    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.

    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...

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    Comments

      5 from 30 votes (13 ratings without comment)

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      Recipe Rating




    1. Hannah

      May 24, 2025 at 7:25 pm

      5 stars
      This is really tasty. I used smoked soy in the main recipe and smoked sea salt. I added chipotles in adobo to the adult meals. My toddler loved it. Thanks, it's now a regular.

      Reply
      • Melissa Huggins

        June 11, 2025 at 12:23 pm

        I'm so happy it was a hit. Sounds perfect with the smoky additions! Thank you for sharing feedback. 🙂

        Reply
    2. Debbie

      May 24, 2025 at 7:07 am

      Can this be made in a crockpot? If so what temp &/for how long?

      Reply
      • Melissa Huggins

        June 11, 2025 at 12:27 pm

        Hi Debbie, I haven't tried them in a crockpot yet, so I don't know the temp/time. I will report back when I give it a try. 🙂

        Reply
    3. Bob Davis

      April 08, 2025 at 6:08 pm

      How many grams are in 1 serving.

      Reply
    4. Elizabeth

      March 17, 2025 at 9:28 am

      5 stars
      This is my new go-to bean recipe. i added a can of petite diced tomatoes since I like them with extra tomato and they are perfect! So good over a baked potato.

      Reply
      • Melissa Huggins

        April 16, 2025 at 2:18 pm

        Hi Elizabeth, I'm so happy this was a hit for you! It sounds perfect with the extra tomato. Thank you for taking the time to share feedback. 🙂

        Reply
    5. Lisa

      August 13, 2024 at 12:02 am

      5 stars
      Really, really good! The recipe was easy to complete, because the instructions were so well organized. I cooked and added some vegan sausage. I used a mixed bag of beans. It turned out great.

      Reply
      • Melissa Huggins

        December 19, 2024 at 12:13 pm

        Hi Lisa, I'm so happy this recipe was a hit for you! Sounds perfect with the vegan sausage. Thank you for sharing feedback. 🙂

        Reply
    6. MJ

      May 26, 2024 at 5:06 pm

      5 stars
      This recipe is very good! My husband really liked it, as did my son. I made the recipe as written. I definitely will make it again. However, I like a bit of liquid in my beans. I liked the consistency after the 45 minutes in the oven. Next time, I will not bake uncovered for 10-15 minutes. I will stop the baking after the 45 minutes. That’s a personal preference, not detracting from the recipe. The recipe is awesome!

      Reply
      • Melissa Huggins

        June 01, 2024 at 5:32 pm

        I'm so happy they were a hit with your family! Glad you found the perfect time to take them out too. Thanks for taking the time to share feedback. 🙂

        Reply
    7. Betsy Hinson

      April 15, 2024 at 10:38 pm

      5 stars
      Amazing! I complained the entire time I was making these because of the large number of ingredients. But, wow, just wow. I make a lot of beans and these were for a neighborhood potluck. People raved and when I took my pot home at the end of the evening. I realized someone had taken crusts of bread to lick the pot clean! I’ll definitely make this often!

      Reply
      • Melissa Huggins

        June 01, 2024 at 3:59 pm

        Hi Betsy, Wow, this is such a wonderful compliment! I'm so happy it was a hit at the potluck. Thank you for trying the recipe and sharing such nice feedback. 🙂

        Reply
    8. Heather

      March 09, 2024 at 5:07 pm

      5 stars
      This was DELICIOUS! I subbed regular paprika for the smoked, left out the liquid smoke, used brown sugar, and only used 2 cans of beans (as we like our baked beans saucy). I used dijon mustard, and low sodium soy sauce. This was super yummy. Thanks for the recipe 😀

      Reply
      • Melissa Huggins

        June 01, 2024 at 3:01 pm

        Hi Heather, I'm so glad the beans were a hit! They sound perfect with you modifications. Thank you for trying the recipe and sharing feedback. 🙂

        Reply
    9. kinsee

      November 03, 2023 at 2:10 pm

      How many cups is 1 serving? Or are the nutrition facts for the whole recipe?

      Reply
      • Melissa Huggins

        November 03, 2023 at 3:03 pm

        Hi Kinsee, it's about 1 cup per serving. 🙂

        Reply
    10. Joan Ketchum

      July 19, 2023 at 11:04 am

      5 stars
      Excellent flavor! Yummy!

      Reply
      • Melissa Huggins

        July 20, 2023 at 12:14 am

        Hi Joan, So glad you loved them. Thank you for trying the recipe. 🙂

        Reply
    11. Pat

      June 27, 2023 at 8:58 am

      These beans sound delicious. Is this recipe gluten free?

      Reply
      • Melissa Huggins

        June 27, 2023 at 9:13 am

        Hi Pat, thank you! Yes, this recipe is gluten-free as written. 🙂

        Reply
    12. Big Jim

      June 24, 2023 at 11:26 am

      5 stars
      Just like mommas baked beans! Making these for dinner tonight!

      Reply
      • Melissa Huggins

        July 04, 2023 at 4:14 am

        Aww, that is such a wonderful compliment, Big Jim! Thank you! 🙂

        Reply
    13. Lia B

      March 19, 2023 at 8:19 pm

      5 stars
      Delicious! I’ve made this at least 5 times in the last few months.
      Definitely a popular request for gatherings 🙂

      Reply
      • Melissa Huggins

        March 22, 2023 at 12:41 am

        Thanks for trying it Lia, and for the great feedback to! 🙂

        Reply
    14. Cathy

      February 05, 2023 at 9:26 pm

      5 stars
      Thank you so much for this excellent recipe. I have made it twice. I used the bean cooking water instead of the vegetable broth and omitted the red pepper flakes.

      I reduced the salt as I used regular tamari.

      This recipe is our new favourite!

      Reply
      • Melissa Huggins

        February 17, 2023 at 11:55 pm

        That is amazing Cathy! You are very much welcome and thanks for dropping by.

        Reply
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