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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