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    Home » Recipes » Dinner

    Published: Jan 8, 2016 · Modified: May 21, 2020 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 88 Comments

    Vegan Baked Beans

    JUMP TO RECIPE PIN
    4.66 from 85 votes
    Comforting, delicious and healthy Vegan Baked Beans with rich, deep & complex flavors. Includes instructions for slow cooker and stove top

    These thick, sweet & smoky slow-cooked vegan baked beans need a little initial prep then you can leave them to do their thing while you do yours. You will be rewarded with a comforting & delicious pot of the most amazing baked beans with rich, deep & complex flavours.

    These thick, sweet & smoky slow cooked vegan baked beans need a little initial prep then you can leave them to do their thing while you do yours. You will be rewarded with a comforting & delicious pot of the most amazing baked beans with rich, deep & complex flavours.

    Step away from that can of baked beans and make these Vegan Baked Beans instead. Just do it.....you will not be disappointed. They are totally awesome and I should know as I have eaten rather a lot of them in the past few months while trying to get this recipe just right. By making them you will not only be treating yourself to a delicious, nutritious meal, you will also be helping to support International Year Of Pulses.

    INTERNATIONAL YEAR OF THE PULSE

    2016 is International Year Of The Pulse as declared by the United Nations in 2013. The idea is to put pulses on the map as a primary source of protein and essential nutrients. Awareness of pulses will be increased globally and hopefully it will help to show that there is life after animal protein and decrease people's reliance on the cruel and barbaric meat and dairy trades. Pulses too can help improve the sustainability of agriculture. Read more about this and get more information on pulses in general by visiting Pulse Canada.

    So in honour of Year Of The Pulse I bring you my Vegan Baked Beans.  These beans can be cooked in a slow cooker, on the stove top or in the oven so you can choose the method that suits you best. Any way you do it they take a while to develop their rich, complex, smoky flavour but this is all hands off time.

    After a bit of initial prep , these Vegan Baked Beans simmer slowly for hours and hours until they are rich, thick, sweet and smoky. They have the most amazing complex flavour and the smell in the house while they are cooking is so good!

    PERFECT FOR BATCH COOKING

    This recipe makes a lot but reheats perfectly and will keep for up to five days in the fridge. The flavours continue to develop over this time and just get better and better. They also freeze very well for a convenient no effort dinner at a later date.

    These thick, sweet & smoky slow cooked vegan baked beans need a little initial prep then you can leave them to do their thing while you do yours. You will be rewarded with a comforting & delicious pot of the most amazing baked beans with rich, deep & complex flavours.

    HOW TO SERVE MY VEGAN BAKED BEANS

    I love to bake a potato in the oven until it is crispy on the outside and soft and sweet on the inside, cut it in half, dollop on a bit of my Easy Vegan Butter, sprinkle with nutritional yeast (I love the Bob's Red Mill brand) and mash it into the flesh a bit with a fork, then top with my thick, delicious Vegan Baked Beans. So, so good!

    You can also serve them with some fresh bread or in the traditional English way, on toast.  They also make a great side dish especially when they accompany my Bubble & Squeak Patties. A great dinner for getting lots of nutrition into unsuspecting children!

    However you are going to serve them do it soon as I am sure you will love them!  Let me know what you think by leaving feedback in the comments below. You can also share your pictures to my Facebook page or on Instagram or Twitter. Just be sure to tag me @avirtualvegan so I don't miss them.

    Vegan Barbecue Baked Beans

    Author: Melanie McDonald
    4.66 from 85 votes
    These thick, sweet & smoky slow cooked vegan baked beans need a little initial prep then you can leave them to do their thing while you do yours. You will be rewarded with a comforting & delicious pot of the most amazing baked beans with rich, deep & complex flavours.
    Print Recipe Pin Recipe SaveSaved!
    PREP TIME: 15 minutes
    COOK TIME: 3 hours 40 minutes
    TOTAL TIME: 3 hours 55 minutes
    Servings: 8 servings

    Ingredients
      

    • 300g / 1.5 cups of small dried white beans , soaked overnight (measured before soaking - see recipe note if you forget to soak them) navy or great northern beans work best. If you don't have dried you may use 4.5 cups of drained canned beans
    • 1 large onion , chopped finely
    • 3 large cloves of garlic , chopped finely
    • 28oz / 793g / 3 cups canned crushed tomatoes (see recipe note)
    • 60mls / ¼ cup apple cider vinegar
    • 80mls / 1/3 cup maple syrup
    • 2 tablespoons blackstrap molasses
    • 1 heaping tablespoon mustard (any wet variety)
    • 1 teaspoon ground cumin
    • 1 large bay leaf
    • 1 teaspoon dried rosemary
    • ½ teaspoon chilli flakes or powder (to give flavour not heat)
    • 2 teaspoons salt
    • 1 teaspoon pepper
    • 1 heaping tablespoon smoked paprika , OR liquid smoke, (see recipe notes for advice on amounts) DO NOT use both. They both give good results.
    • 240mls / 1 cup of water
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    INSTRUCTIONS
     

    • First you need to cook your soaked beans (see recipe notes if you forgot to soak them) Drain off the soaking water, cover with fresh water and bring to a boil then simmer until the beans are just tender. 60 - 90 minutes should do it.
      If you are using canned beans skip this step. Once the beans have cooked, drain them and then continue onto the steps below depending on your cooking method.

    Slow Cooker Method

    • Add all of the ingredients to your slow cooker. Cook on low for 8 hours (I have left them for up to 10 hours in my crock-pot , or on high for 5 hours. Remember that all slow cookers are slightly different so I would suggest that you make sure you are semi around for the last couple of hours of cooking just in case your slow cooker runs hotter)

    Stove Top or Oven Method

    • Saute onions and garlic until transparent.
    • Add the rest of the ingredients and cook over a medium heat until just starting to bubble.
    • Turn down to low, 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. If they are just add a few drops of water to bring them back to the consistency you want.
    • If baking in the oven once a simmer has been reached transfer to a covered oven proof dish and bake in a preheated oven on 300 ° F for 3 - 4 hours or until the beans are soft and the sauce is thick and rich. Again check every hour or so to make sure they are ok and not drying out.

    NOTES

    If you forget to soak your beans you can use the quick soak method. Put the beans in a pan of water, boil for 1 minute then turn off and leave in the hot water for 1 hour. You can then cook them as usual.
    If you do not have crushed tomatoes you can use chopped or whole canned tomatoes and just blend them up before using. If you are in the UK passata would be a good substitute.
    Different brands of liquid smoke vary in strength a lot. I used 2.5 teaspoons in my beans but I suggest starting with only 1 teaspoon and tasting when the beans are nearly cooked. If it is smoky enough leave it, if not add another teaspoon or 1.5 teaspoons. You won't need any more than that.
    I suggest pre-cooking the beans at least partially to get a much softer result, although it is possible to just throw in the soaked but uncooked beans as they are. I am lazy and often do this! You will not get such good results because the acid in the tomatoes prevents the beans from softening completely, but if you don't mind beans with a little bit of bite then it is perfectly acceptable and will still taste good.
    If you have lots of leftovers they freeze very well. Keep them in an airtight container and defrost overnight. Warm them through in a pan on the stove, or microwave on medium. Make sure they are piping hot before serving.

    NUTRITION

    Serving: 1servingCalories: 238kcalCarbohydrates: 49gProtein: 11gFat: 1.2gSodium: 1180mgFiber: 13.3gSugar: 14.5gVitamin A: 650IUVitamin C: 14.9mgCalcium: 180mgIron: 4.3mg

    Nutritional information is provided for convenience. The data is a computer generated estimate and should be used as a guide only.

    Tried this recipe?Rate it & leave your feedback in the comments section below, or tag @avirtualvegan on Instagram and hashtag it #avirtualvegan
    These thick, sweet & smoky slow cooked barbecue baked beans need a little initial prep then you can leave them to do their thing while you do yours. You will be rewarded with a comforting & delicious pot of the most amazing baked beans with rich, deep & complex flavours.

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      Recipe Rating




    1. Khadija says

      April 24, 2022 at 10:36 am

      5 stars
      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?

      Reply
      • Melanie McDonald says

        April 25, 2022 at 10:12 am

        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.

        Reply
    2. Kim says

      March 01, 2022 at 12:13 pm

      5 stars
      This recipe is everything you could want out of baked beans. Love it and make it over and over again. Thank you Mel!

      Reply
    3. Lorena says

      February 13, 2022 at 6:35 am

      5 stars
      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

      Reply
      • Melanie McDonald says

        February 13, 2022 at 4:53 pm

        I'm so pleased you're enjoying them Lorena and thank you for taking the time to leave a review. It's much appreciated!

        Reply
    4. Jackie says

      July 25, 2021 at 12:18 pm

      5 stars
      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!

      Reply
    5. Tara says

      January 19, 2021 at 6:49 pm

      5 stars
      I never soak the beans first and they come out amazing! Great recipe thank you!

      Reply
    6. Corryn says

      December 21, 2020 at 7:43 pm

      5 stars
      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!!!

      Reply
    7. LORRAINE B. says

      October 24, 2020 at 10:57 am

      5 stars
      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.

      Reply
    8. Erin says

      July 05, 2020 at 9:02 pm

      5 stars
      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!

      Reply
      • A Virtual Vegan says

        July 05, 2020 at 11:08 pm

        I'm really pleased you all enjoyed them Erin!

        Reply
    9. Tess says

      June 08, 2020 at 8:52 am

      5 stars
      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

      Reply
      • A Virtual Vegan says

        June 08, 2020 at 9:47 am

        Thank you so much Tess. I'm really pleased you enjoyed the baked beans and appreciate you coming back to leave a review/rating!

        Reply
    10. Alan says

      March 30, 2020 at 12:28 am

      5 stars
      Great recipe, best baked beans I have ever had. I used liquid smoke, which really enhances the taste. Thanks

      Reply
    11. Maureen says

      March 28, 2020 at 6:35 am

      I want to try this but do not have blackstrap molasses. Can I use extra maple syrup?

      Reply
      • A Virtual Vegan says

        March 28, 2020 at 9:37 am

        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!

        Reply
      • Gina Harry says

        June 15, 2020 at 5:19 pm

        5 stars
        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.

        Reply
        • A Virtual Vegan says

          June 16, 2020 at 8:19 am

          So pleased you're both enjoying them Gina!

          Reply
    12. Nancy says

      March 23, 2020 at 10:48 am

      5 stars
      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!!!!!!!!!!

      Reply
      • A Virtual Vegan says

        March 23, 2020 at 11:55 am

        I'm really pleased you enjoyed them Nancy!

        Reply
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