Thick, sweet, smoky, and savoury Vegan Baked Beans! Cooked long and slow, they are full of rich, deep, and complex flavours and just perfect for serving at your next BBQ, potluck, or family dinner. This is a recipe that regular AVV readers come back to again and again!
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"These are just about the most delicious baked beans I've ever had, vegan or not." - Rhonda ⭐️⭐️⭐️⭐️⭐️ More reviews →
Incredible Vegan Baked Beans from scratch! Rich, smoky, complex, super delicious, and an AVV reader favourite since 2016 with so many 5-star reviews!
No barbecue, cookout, summer meal, or family dinner is complete without a side of baked beans, and this recipe is as convenient as it is delicious.
It's stovetop, oven, and slow cooker friendly, and although the beans are cooked long and slow for the very best, well-developed flavour, the hands-on time is very minimal.
Mel x
Success Tips
- It's important to soak then cook the dried beans as per my directions before proceeding with the recipe. The sauce is very acidic, and if you don't pre-cook the beans they won't soften properly. Soaking also helped to create a plumper bean that cooks more evenly. They will also take less time to cook and will be less likely to split while cooking. Note that if you use canned beans, you don't need to worry about soaking or pre-cooking them.
- Although I give options for making these baked beans in an oven, slow cooker, or on the stovetop, the method that gives the very best results is definitely oven-baking. It really concentrates the flavours and makes for better, richer beans. They are called "baked" beans for a reason!
- Time is your friend with this recipe. It allows the flavours to really concentrate and develop for the best vegan baked beans possible! Moral of the story...Don't rush them!
No Time To Soak Your Beans?
Did you forget to soak your beans? Don't worry, I do it all the time, and you can still make the recipe. You have two options. You can use canned beans, or you can quick-soak your dried beans.
To quick soak - Put the beans in a pan of water (have about 2 inches of water above the beans), then bring to a rolling boil. Let them boil like that for 1 minute,e then turn off the heat, cover tightly, and leave undisturbed in the hot water for 1 hour. You can then drain them and proceed with the recipe.
Recipe FAQs
Any small white bean, such as navy beans, cannellini beans, or great northern beans, are fine to use in this recipe.
Some beans simply refuse to soften. You can soak them overnight and then simmer them all day long, and they’ll still be hard. This is usually due to age or improper storage. This might not be your fault. You never know how the beans were stored before you purchased them.
Be sure to follow my instructions to soak the beans and then boil them before making a start to minimize the risk of this happening. If you do have beans that tend to stay hard and you want to rescue them try adding ¼ teaspoon of baking soda to the water when boiling the beans.
This recipe needs some adapting to work well in an Instant Pot. I am working on it, though, so watch out for a new Instant Pot version soon!
Recipe
Vegan Baked Beans
Author:Ingredients
- 1 pound (454g or 2½ cups) dried small white beans , such as navy, cannellini, or great northern. OR 6 cups (4 x 15oz cans) of drained canned beans
- 1 tablespoon olive oil , or water for oil-free
- 1 large onion , diced
- 3 cloves garlic , minced
- 1 x 28oz (793g) can or 3 cups crushed tomatoes , or passata
- ¼ cup (60 ml) apple cider vinegar
- ⅓ cup (80 mls) maple syrup , or dark brown sugar
- 2 tablespoons blackstrap molasses , or dark molasses
- 1 tablespoon mustard , yellow, brown, or Dijon
- 1 tablespoon smoked paprika , OR 1 to 2 teaspoons liquid smoke. DO NOT use both.
- 1 teaspoon ground cumin
- 2 teaspoons fine sea salt , adjust as necessary if using table salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried rosemary
- 1 large bay leaf
- ½ teaspoon red chili pepper flakes
- 1 cup (240 ml) water
INSTRUCTIONS
- If you are using canned beans skip the soaking and pre-cooking steps. Soak the dried beans in plenty of water overnight. Forgot to soak? See my quick soak tips in the post above.
- Drain off the soaking water, put the beans in a large pan, cover with plenty of fresh water and bring to a boil then cover and reduce to a simmer until the beans are tender. You want a creamy soft inside with a slight bite on the outside. The cooking time will depend on the size and age of the beans. It can take anywhere from 45 mins to 1½ hours. Once cooked, drain and either refrigerate until needed, or proceed with the recipe. This step can be completed up to 2 days ahead.
Stove Top Method
- In a large pan saute the onion until just beginning to turn golden on the edges. Add the garlic and cook for one more minute.
- Add the cooked (or canned) beans along with the rest of the ingredients, stir well, then bring to a gentle simmer.
- Cover and cook for around 3 hours or until the beans are very soft and the sauce is thick and rich. Check them often and stir to make sure they aren't sticking to the bottom or drying out. To thicken the sauce a little more simply remove the lid and simmer uncovered until reduced to your liking, or add a little more water to thin if you prefer them that way.
Oven Method
- Preheat oven to 300°F (150°C). Follow stove top method but use an oven proof pan with a lid (such as a Dutch oven). Once the beans have reached a simmer, cover, then place in the oven for 3 to 4 hours until the beans are soft and the sauce is thick and rich. To thicken the sauce a little more simply remove the lid and bake uncovered until reduced to your liking, or add a little more water to thin if you prefer them that way.
Slow Cooker Method
- Warm the olive oil in a small pan. Saute the onion and garlic until just turning golden on the edges, then add them along with the cooked (or canned) beans and all of the other ingredients to your slow cooker. Stir well then cook on low for 8 hours. I have even left them for up to 10 hours. Or cook on high for 5 hours. Open the lid for the last 30 minutes (or longer) until the sauce has thickened to your liking.
NOTES
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Sine Nomine says
This vegan bean recipe is a perfection! We made it so many times, and it is virtually impossible to make it wrong. Also, we skipped the chili flakes, so the beans are kid-friendly. Honestly, it's even better like this because the sweet, smoky flavour stands out even more 😋
Melanie McDonald says
So pleased you're enjoying them, Sine!
Sidney T says
Hi what about the pressure cooker method for the beans?
Melanie McDonald says
It turns out that it’s not as easy as bunging it all in and pressure cooking it because the sauce is so acidic. The affect of that on the beans seems even more pronounced in a pressure cooker than other cooking methods and the recipe needs a lot of adjustment to work well.
I was working on it then got sick of eating beans and later forgot about it. Now you’ve reminded me I’ll find my notes and try again. Watch this space!
Swen says
Mel, could we cook the soaked beans in an instant pot first, then follow with either your stove top or oven method? If so, any suggestions on the pressure level and timing needed? Thank you!
Melanie McDonald says
You could. I never bother soaking my beans when I cook them in my Instant Pot though. I cook my black beans for 25 mins at high pressure with a natural pressure release and no soaking. Small white beans should be similar.
Hope that helps!
Kim says
These baked beans are so delicious! I make them year after year and they always turn great. Even non-vegans love them. Thank you for sharing!
Melanie McDonald says
I'm so pleased you're enjoying the recipe, Kim!
Mary BrowningSmith says
Vegan Baked Beans
I made this recipe for a party to test it out. I got several emphatic complements and was asked for the recipe. I next made it for a 60 person retreat meal I served (3.5 X the recipe). Once again it was a huge hit, everyone commenting, and many requests for the recipe.
I cooked it in a pot on the stove. One slight change I made (by accident) was to add 1 tsp of cinnamon the first time I made it. Since it worked out fine, I added it again the second time I made it.
Melanie McDonald says
Wow, that's a big batch of beans! I'm so pleased they were a hit. Thank you for your review, Mary. It's much appreciated!
Yphona says
Really yummy 😋😋😋 I added pumpkin because I got plenty of them in my garden, it was great too !
Thank you for this recipe.
Chris says
You crumble recipe went down a treat last night at a vegan animal rescue, if people wondered what vegans eat,
Then that would of been a good place to start!
I did add other fruit that I needed to use up, still worked well,
Thanks Mel x
Khadija says
I made these beans maybe one or two years ago and it was very delicious!
Do I need to cook the beans as long (3hrs) if I'm using canned beans? Will the beans get overcooked and become too soft?
Melanie McDonald says
I do because the slow cooking enhances the flavours. The beans are soft but they don't break down. You can take them out earlier if you prefer though.
Kim says
This recipe is everything you could want out of baked beans. Love it and make it over and over again. Thank you Mel!
Lorena says
Hi I thought I'd stop by and leave a comment. I have tried a few baked bean recipes but this one has been my go too for the past two or three years. They're easy to make and absolutely delicious. (I have never altered the recipe)
-Lorena
Melanie McDonald says
I'm so pleased you're enjoying them Lorena and thank you for taking the time to leave a review. It's much appreciated!
Jackie says
Lovely recipe! I have made this a couple of times and it’s simply delicious. I do use a little less salt, a clove or two more of garlic, and I used "fancy molasses" as I didn’t have blackstrap. Thank you!
Tara says
I never soak the beans first and they come out amazing! Great recipe thank you!
Corryn says
YUM!!!! I couldn't stop eating the sauce before I threw it all in the slowcooker! I halved the salt & only used 1/8 of the maple syrup suggested as we're used to cooking/baking with half sugar usually anyway. We also use smoked paprika rather than liquid smoke. Seriously AMAZING!!!
LORRAINE B. says
O.M.G.! I never liked baked beans until now. Turned vegan and thought, "I should give them another try." So glad I came across your recipe! From the getgo I modified it - a heaping TBSP of cumin, palmful of fresh rosemary, 1 finely chopped jalapeno instead of dried, and only 1 tsp salt slowly baked in my grandmother's bean pot. This is my new comfort food! Breakfast on ww toast, lunch with a thick slice of pumpernickel or over brown rice or pot barley for dinner. Wow! Thank you so much.
Erin says
I made this recipe for a small family gathering yesterday.... so good! No one present was totally vegan, but this was loved by all regardless. I even had a few baked beans converts (who both said they’d never liked baked beans previously) . I followed the recipe as written, did stovetop in my Dutch oven then into the oven for 3 hours. Yum!
A Virtual Vegan says
I'm really pleased you all enjoyed them Erin!
Tess says
This recipe was amazing and it freezes so well. I didn't have molasses so I used 1 tablespoon dark coconut sugar. I made it all in the instant pot. Soaked the beans in it, rinsed them and cooked them and then added all the ingredients and cooked for 30 mins. So only 1 pot to clean :)
I recently bought your book and I am loving the recipes. Congratulations on the One Bite Vegan Awards, well deserved.
Thank you again
A Virtual Vegan says
Thank you so much Tess. I'm really pleased you enjoyed the baked beans and appreciate you coming back to leave a review/rating!
Marcia schwartz says
I don’t have white beans. Can I use a different variety of beans?
A Virtual Vegan says
White beans are best for this recipe but the recipe will still turn out ok with other varieties of beans. You might need to adjust the cooking time to suit though if they are bigger.
Alan says
Great recipe, best baked beans I have ever had. I used liquid smoke, which really enhances the taste. Thanks
Maureen says
I want to try this but do not have blackstrap molasses. Can I use extra maple syrup?
A Virtual Vegan says
Don't use extra maple syrup. It will be too sweet. Black strap molasses isn't sweet. It's really dark and bitter. For the best flavour I recommend the molasses but they are still good if you omit it!
Gina Harry says
I'm baking a pot of these beans as I write. My hubby and I are hooked on them. I'm thinking on purchasing a bean crock to keep them around for every meal! I took the advice to decrease the tomatoes. I'm glad I did. It made the sauce browner and smokier.
A Virtual Vegan says
So pleased you're both enjoying them Gina!
Nancy says
OMG, thank you!
I am not a big bean fan which makes it hard to be plant based. I do love baked beans and have tried so many recipes over the last year. They’re either flavorless, odd flavored, dry or otherwise just not right.
This recipe, though, is soooooo amazing.
I can now ramp up my bean intake without having to force them down.
I did go a little rogue. I haven’t liked the recipes with smoked paprika or liquid smoke that I’ve tried, so I did use 1/2 the amount of both.
Had it over toast yesterday and will have over potatoes today.
Thank you!!!!!!!!!!
A Virtual Vegan says
I'm really pleased you enjoyed them Nancy!
Celeste says
Very good beans. Everyone at the cookout loved them!