Vegan Baked Beans
Author: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!
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
Store leftovers in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. Defrost overnight in the refrigerator and warm gently in a pan on the stovetop or in a microwave.
NUTRITION
Serving: 1serving | Calories: 241kcal | Carbohydrates: 45g | Protein: 12g | Fat: 2g | Saturated Fat: 0.4g | Sodium: 592mg | Potassium: 1167mg | Fiber: 9g | Sugar: 14g | Vitamin A: 537IU | Vitamin C: 8mg | Calcium: 166mg | Iron: 6mg
