Barbecued Baked Beans Recipe Vegetarian and Delicious Ideas

Nothing says comfort food like a hearty bowl of barbecued baked beans, and this vegetarian version is sure to become a favorite in your recipe collection. Perfect for backyard barbecues, potlucks, or a cozy family dinner, these beans are rich, smoky, and packed with flavor without any meat.

Using a blend of spices, tangy barbecue sauce, and a touch of sweetness, this recipe delivers that classic smoky taste while keeping it wholesome and vegetarian-friendly. Whether you’re a longtime vegetarian or simply looking to add more plant-based meals to your menu, these barbecued baked beans will satisfy your cravings and impress your guests.

Easy to prepare and full of nutrients, this dish pairs beautifully with grilled veggies, cornbread, or your favorite vegan sides. Plus, it’s incredibly versatile – you can make it ahead of time and reheat whenever you need a quick and delicious meal.

Ready to dive into this smoky, savory delight? Let’s get cooking!

Why You’ll Love This Recipe

This vegetarian barbecued baked beans recipe is a flavor-packed alternative to traditional meat-laden versions. The beans are slow-cooked to perfection with a smoky barbecue sauce that combines the perfect balance of sweet, tangy, and spicy notes.

It’s hearty, nutritious, and full of plant-based protein, making it a satisfying main or side dish.

Additionally, it’s easy to customize with your favorite seasonings or extra veggies like bell peppers or mushrooms. Whether you’re cooking for a crowd or meal prepping for the week, this recipe is straightforward, budget-friendly, and guaranteed to please both vegetarians and meat-eaters alike.

Ingredients

• 2 cups dried navy beans (or 4 cups canned beans, rinsed and drained)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 cup barbecue sauce (choose your favorite vegetarian sauce)
• 2 tablespoons tomato paste
• 1/4 cup maple syrup or brown sugar
• 1 tablespoon apple cider vinegar
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon black pepper
• 1 teaspoon salt (adjust to taste)
• 2 cups vegetable broth or water
• 2 tablespoons olive oil
• Optional: 1 diced bell pepper for extra texture and flavor

Equipment

• Large bowl (for soaking beans)
• Large pot or Dutch oven
• Wooden spoon or spatula
• Measuring cups and spoons
• Colander (if using canned beans)
• Knife and cutting board

Instructions

1. Prepare the beans: If using dried beans, rinse them under cold water and soak overnight in a large bowl filled with water. Drain and rinse before cooking. If using canned beans, simply rinse and drain them well.
2. Cook the beans: Place the soaked beans in a large pot, cover with fresh water, and bring to a boil. Reduce heat and simmer for about 1 to 1.5 hours until tender. Drain and set aside.
3. Sauté the aromatics: Heat olive oil in a Dutch oven over medium heat. Add the chopped onion and cook for 5-7 minutes until translucent. Add the minced garlic and optional diced bell pepper, cooking another 2-3 minutes until softened.
4. Add spices and tomato paste: Stir in smoked paprika, cumin, chili powder, salt, black pepper, and tomato paste. Cook for 1-2 minutes to let the spices bloom and tomato paste caramelize slightly.
5. Combine beans and sauce: Add the cooked beans to the pot along with barbecue sauce, maple syrup, apple cider vinegar, and vegetable broth. Stir well to combine all ingredients.
6. Simmer low and slow: Reduce heat to low and let the beans simmer uncovered for about 45 minutes, stirring occasionally. The sauce will thicken and flavors will meld beautifully.
7. Adjust seasoning: Taste and add more salt, pepper, or a splash of vinegar if desired. If the sauce is too thick, add a little more broth or water.
8. Serve warm: Your barbecued baked beans are now ready to enjoy! They can be served immediately or refrigerated and reheated later for even better flavor.

Tips & Variations

For extra smokiness, add a few drops of liquid smoke or smoked sea salt.

If you prefer a chunkier texture, mash some of the beans with the back of a spoon during cooking.

Try adding chopped mushrooms or tempeh to mimic the texture of traditional baked beans with bacon.

Make this recipe in a slow cooker by combining all ingredients and cooking on low for 6-8 hours.

Nutrition Facts

Note: Nutrition facts are approximate and may vary based on specific ingredient brands and portion sizes.

Serving Suggestions

This vegetarian barbecued baked beans dish is incredibly versatile. Serve it alongside grilled vegetables, corn on the cob, or your favorite plant-based burger for a complete meal.

It also pairs wonderfully with classic cornbread or a fresh green salad for a refreshing contrast.

For a Southern-style feast, try combining it with dishes like Kosher Vegetarian Recipes or enjoy it as a hearty side with homemade Hamburger Bun Sourdough Recipe. For a sweet finish after your beans, check out the decadent Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe.

Conclusion

Whether you’re a seasoned vegetarian or just exploring plant-based meals, this barbecued baked beans recipe is a delicious and satisfying addition to your cooking repertoire. It captures the essence of traditional baked beans with a smoky, sweet, and tangy flavor profile while remaining completely vegetarian.

Easy to make in advance and perfect for any occasion, these beans will quickly become a go-to side or main dish. The blend of spices, barbecue sauce, and hearty beans makes it a comforting choice that everyone will love.

So fire up your stove or slow cooker and enjoy the rich taste of homemade vegetarian barbecued baked beans today!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Barbecued Baked Beans Recipe Vegetarian”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A smoky, sweet, and tangy vegetarian baked beans dish perfect for any barbecue. Easy to prepare and packed with flavor.”, “prepTime”: “PT15M”, “cookTime”: “PT1H”, “totalTime”: “PT1H15M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“2 cans (15 oz each) navy beans, drained and rinsed”, “1 small onion, finely chopped”, “2 cloves garlic, minced”, “1/2 cup barbecue sauce”, “1/4 cup molasses”, “1 tablespoon apple cider vinegar”, “1 tablespoon yellow mustard”, “1 teaspoon smoked paprika”, “1/2 teaspoon chili powder”, “1 tablespoon olive oil”, “Salt and pepper to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 350\u00b0F (175\u00b0C).”}, {“@type”: “HowToStep”, “text”: “Heat olive oil in a skillet over medium heat; saut\u00e9 onion and garlic until soft.”}, {“@type”: “HowToStep”, “text”: “In a large bowl, combine beans, saut\u00e9ed onion and garlic, barbecue sauce, molasses, vinegar, mustard, smoked paprika, chili powder, salt, and pepper.”}, {“@type”: “HowToStep”, “text”: “Transfer mixture to a baking dish and cover with foil.”}, {“@type”: “HowToStep”, “text”: “Bake for 45 minutes, then remove foil and bake an additional 15 minutes to thicken.”}, {“@type”: “HowToStep”, “text”: “Let cool slightly before serving.”}], “nutrition”: {“calories”: “220 kcal”, “proteinContent”: “10 g”, “fatContent”: “4 g”, “carbohydrateContent”: “38 g”}}