Baked beans are the ultimate comfort food—rich, smoky, sweet, and absolutely satisfying. Whether you’re planning a backyard barbecue, a cozy family dinner, or simply craving something hearty and homemade, this vegetarian baked beans recipe will quickly become your go-to favorite.
Unlike the canned versions, these beans are loaded with layers of flavor and plenty of plant-based protein, making them perfect for vegans, vegetarians, and anyone seeking a delicious meatless side or main dish.
What sets these beans apart is the careful balance of tangy tomato, the depth of molasses and brown sugar, and a touch of smokiness from paprika. Plus, using cannellini beans or navy beans ensures a creamy texture that absorbs every bit of flavor from the homemade sauce.
Once you try these slow-baked beauties, you’ll never go back to store-bought again!
Why You’ll Love This Recipe
- Hearty and Filling: Packed with protein-rich beans, this dish is a satisfying meal on its own or as a side.
- 100% Vegetarian and Vegan: No animal products—just wholesome, plant-based ingredients.
- Customizable: Add your favorite veggies or spices for a personalized twist.
- Make-Ahead Friendly: Perfect for meal prep—tastes even better the next day!
- Sweet, Smoky, and Tangy: A harmonious blend of flavors that appeals to all ages.
- Freezer-Friendly: Make a big batch and freeze portions for later convenience.
These vegetarian baked beans are also an excellent addition to a barbecue spread, an easy weeknight dinner, or a cozy brunch. If you love exploring new plant-based recipes, you might enjoy my Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or my favorite Vegetarian Tex Mex Recipes for Easy Weeknight Dinners.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Navy beans or cannellini beans | 3 cups (cooked, or 2 cans 15oz each) | Drained and rinsed if using canned |
| Yellow onion | 1 medium, finely chopped | Sweet or white onion works too |
| Garlic | 3 cloves, minced | Fresh for best flavor |
| Tomato sauce | 1 cup | Or passata |
| Tomato paste | 2 tablespoons | Boosts tomato flavor |
| Vegetable broth | 1 cup | Low sodium preferred |
| Brown sugar | 3 tablespoons | Or coconut sugar |
| Molasses | 2 tablespoons | Unsulphured for best taste |
| Dijon mustard | 1 tablespoon | Yellow mustard also works |
| Apple cider vinegar | 2 teaspoons | For tanginess |
| Smoked paprika | 1 teaspoon | For a smoky flavor |
| Ground cumin | 1/2 teaspoon | Optional, adds depth |
| Salt | 3/4 teaspoon (to taste) | Adjust as needed |
| Black pepper | 1/2 teaspoon (to taste) | Freshly ground preferred |
| Olive oil | 1 tablespoon | For sautéing |
Equipment
- Large oven-safe pot or Dutch oven (about 3–5 quarts)
- Cutting board and sharp knife
- Wooden spoon or heatproof spatula
- Measuring cups and measuring spoons
- Mixing bowl (optional, for combining sauce ingredients)
- Oven mitts
- Can opener (if using canned beans)
Instructions
-
Preheat your oven to 325°F (165°C).
This gentle heat ensures the beans bake slowly, absorbing maximum flavor and developing a luscious, thick sauce.
-
Sauté the aromatics.
In your oven-safe pot or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until soft and translucent.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
-
Make the sauce.
Add the tomato sauce, tomato paste, vegetable broth, brown sugar, molasses, Dijon mustard, apple cider vinegar, smoked paprika, ground cumin (if using), salt, and black pepper. Stir well to combine, making sure the tomato paste is fully dissolved.
Let the mixture come to a gentle simmer for 2-3 minutes to meld the flavors.
-
Add the beans.
Stir in the cooked navy or cannellini beans. If using canned beans, be sure they are thoroughly rinsed and drained.
Mix until the beans are fully coated in the sauce.
-
Bake the beans.
Cover the pot with a lid or foil and transfer to the preheated oven. Bake for 45 minutes, then remove the lid and continue baking for another 20-30 minutes until the sauce is thickened and bubbly.
Stir once or twice during baking for even cooking.
-
Taste and adjust seasoning.
Remove from the oven and let rest for 10 minutes. Taste and adjust salt, pepper, or sweetness as desired.
-
Serve hot.
Garnish with fresh chopped parsley or chives if desired. Enjoy as a main dish or a hearty side!
Tip: If you prefer a saucier consistency, add an extra 1/2 cup of vegetable broth before baking. For thicker beans, let them bake uncovered a bit longer!
Tips & Variations
- Bean Options: Use great northern beans, pinto beans, or a mix of your favorites for varied texture and flavor.
- Spice It Up: For a kick, add 1/4 teaspoon cayenne pepper or a dash of your favorite hot sauce.
- Add Veggies: Stir in diced bell peppers, carrots, or even a handful of spinach for extra nutrition.
- Sweetener Choices: Swap brown sugar for maple syrup or agave nectar for a different flavor profile.
- Make It Smokier: Add a drop or two of liquid smoke or increase the smoked paprika for intense BBQ flavor.
- Slow Cooker Option: Combine all ingredients in your slow cooker and cook on low for 6-8 hours. For more slow cooker inspiration, see my Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas.
- Batch Prep: Double the recipe and freeze half for future meals. Beans freeze exceptionally well!
Did you know? Homemade baked beans can be made oil-free. Simply sauté the aromatics in a splash of broth instead of oil for a lighter version.
Nutrition Facts
| Nutrient | Per Serving (1/6 recipe) |
|---|---|
| Calories | 220 |
| Protein | 10g |
| Carbohydrates | 40g |
| Dietary Fiber | 9g |
| Sugar | 10g |
| Total Fat | 2g |
| Saturated Fat | <0.5g |
| Sodium | 500mg |
Note: Nutrition is an estimate and will vary based on exact ingredients and serving size.
Serving Suggestions
- Classic BBQ Plate: Pair these beans with grilled vegetables, corn on the cob, and fresh salad for the ultimate summer meal.
- On Toast: Spoon hot baked beans over thick slices of sourdough or homemade bread. Try alongside Vegan Bread Machine Recipe for Soft, Delicious Loaves.
- Breakfast Bowl: Top warm beans with sautéed greens, avocado, and a sprinkle of seeds for a nourishing start to your day.
- Baked Potato Topping: Load baked potatoes with a generous scoop of beans and finish with fresh herbs.
- With Rice or Quinoa: Serve over a bed of your favorite whole grains for a complete protein-packed meal.
- Party Dip: Mash slightly and serve warm with vegetable crackers. If you love dips, check out my Lipton Vegetable Dip Recipe: Easy Party Favorite.
Entertaining tip: Serve these beans in individual ramekins for a rustic, crowd-pleasing side at gatherings.
Conclusion
This vegetarian baked beans recipe brings together everything you love about classic comfort food—rich flavor, satisfying texture, and wholesome ingredients—without any of the processed extras or animal products.
It’s a dish that’s easy enough for busy weeknights and special enough for potlucks, holidays, or cozy weekends at home.
With a handful of pantry staples, you’ll create a meal that’s nourishing, customizable, and guaranteed to please even the most devoted meat-eaters. Don’t be surprised if you find yourself making a double batch just to have leftovers for lunch!
If you’re looking for more ways to enjoy vibrant vegetarian meals, be sure to explore my Peruvian Vegetable Recipes for Flavorful Healthy Meals or discover more easy dinner ideas on my blog. Happy cooking!
📖 Recipe Card: Best Vegetarian Baked Beans
Description: These hearty vegetarian baked beans are sweet, smoky, and packed with flavor. Perfect as a side dish or a main meal with crusty bread.
Prep Time: PT15M
Cook Time: PT1H
Total Time: PT1H15M
Servings: 6 servings
Ingredients
- 2 cans (15 oz each) navy beans, drained and rinsed
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup ketchup
- 1/4 cup pure maple syrup
- 2 tablespoons molasses
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat oven to 350°F (175°C).
- Heat olive oil in a large oven-safe skillet over medium heat.
- Add onion and cook until soft, about 5 minutes.
- Stir in garlic and cook for 1 minute.
- Add ketchup, maple syrup, molasses, vinegar, mustard, smoked paprika, salt, and pepper. Mix well.
- Stir in navy beans and combine thoroughly.
- Bring mixture to a simmer, then remove from heat.
- Transfer skillet to oven and bake uncovered for 45 minutes.
- Let cool slightly before serving.
Nutrition: Calories: 220 | Protein: 8g | Fat: 3g | Carbs: 44g
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