Vegetarian Baked Beans
These vegetarian baked beans are cooked in a sweet sauce for a classic taste that pairs perfectly with your favorite veggie burger! Enjoy these at your next picnic or cookout!
I grew up in the Midwest so canned baked beans were a staple in our house! Anytime we were having burgers on the grill, it was paired with corn on the cob and sweet baked beans. While I still love the classic canned beans, I decided to try making a version from scratch and I really loved how they turned out!
What are the best beans for baked beans?
Most canned baked beans are made with navy beans, which are small white beans. Those work great in this recipe, but it was difficult to find canned navy beans at most grocery stores. I didn’t want you to have to search high and low for navy beans, so I created a version using cannellini beans. These are a bit larger than navy beans but their taste is pretty similar. If you can find canned navy beans, go for it! But cannellini beans or great northern beans are a perfect substitute.
Can I use dried beans?
Absolutely! Just be sure they’re fully cooked before proceeding with the recipe. This recipe uses two 15-ounce cans of beans, which is about 3 cups of cooked beans. Dried navy beans were easier to find than canned navy beans, so if you wanted to use navy beans, cook the dried beans then use 3 cups in this recipe.
Can I reduce the sugar?
You certainly can! I wanted these beans to be similar to my favorite canned beans, so they are quite sweet. You can reduce the brown sugar and molasses for a less sweet flavor. I recommend using at least 2 tablespoons of brown sugar, to make sure that these still taste like a classic baked bean.
Substitution Ideas
- For the most authentic taste, I recommend using molasses. But if you don’t have any in your pantry, you can substitute with additional ketchup or use a combination of additional ketchup and barbecue sauce.
- If you don’t have smoked paprika, you can use regular paprika, but you’ll miss out on some of the spicy, smoky flavor. (Smoked paprika is one of my favorite spices, so I’d encourage you to add it to your pantry if you don’t already have it!)
- If you can’t find cannellini beans, white kidney beans or navy beans will work great.
The Best Pot for Baked Beans
I have a small dutch oven that works perfectly for this recipe but any oven-safe dish will work fine. I prefer pots with a lid so it’s easier to transport and store, but since this recipe is baked uncovered, you can use any small casserole dish.
How to Store Leftovers
Leftovers should be stored in an airtight container in the fridge for up to 4 days. To reheat, microwave on 50% power, stirring every minute, until heated through. You can also reheat these beans on the stovetop or in the oven. To reheat on the stovetop, transfer to a shallow skillet and warm over medium-low heat, stirring frequently until evenly heated. To reheat in the oven, set the oven to 300 degrees and place the beans in an oven safe casserole dish. Reheat for 10-12 minutes or until heated through. I recommend the microwave or stovetop, as the oven may dry out the beans slightly.
Frequently Asked Questions
- Are these baked beans vegan? Yes! This baked bean recipe is also vegan and gluten free.
- Can I make these in advance? Yes, you can. Follow the instructions above for storage and reheating.
- Can I double the recipe? Yes. You may need to cook the beans just a few minutes longer.
- Do I have to use canned beans? No. You can use dry beans but you’ll need to soak them and cook them before using them in this recipe.
- My beans are too sweet. What can I do? Add a splash of apple cider vinegar and/or a splash of soy sauce. These flavors can help balance beans that are too sweet.
What to Serve with Baked Beans
Looking for more quick and easy recipes for your picnic or barbecue? Try pairing these beans with my Chipotle Black Bean Burger or Pinto Bean Burger! Or if you’re looking for more side dish recipes to add to your cookout, try my Street Corn Salad and my Sweet Potato Fries! All of those recipes are great for a vegetarian-friendly barbecue! Looking for more ways to add beans to your plate? Try my slow cooker black beans!
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Vegetarian Baked Beans
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: About 3 cups 1x
- Category: Side Dish
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Description
These vegetarian baked beans are cooked in a sweet sauce for a classic taste that pairs perfectly with your favorite veggie burger! Enjoy these at your next picnic or cookout!
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1/4 teaspoon smoked paprika
- 1/4 cup brown sugar, lightly packed
- 1/3 cup ketchup
- 1/4 cup molasses (or substitute with an additional 1/3 cup ketchup)
- 1 teaspoon Dijon mustard
- 2 15oz cans cannellini beans, drained and rinsed
Instructions
- Preheat oven to 350 degrees.
- In a large dutch oven or oven-safe pot, heat the olive oil over medium heat for 30 seconds.
- Add the onion and cook for 5 minutes, stirring occasionally, until the onion begins to soften.
- Add the garlic and continue to cook for 1 minute.
- In a small bowl, combine the smoked paprika, sugar, molasses, ketchup, and Dijon mustard.
- Add the sugar mixture to the cannellini beans then transfer the pot to the oven.
- Bake uncovered for 25 minutes until sauce is thickened.
I am making these for 4th of July and I can’t wait! They look amazing and it will satisfy our vegetarian friends as well!Â
Amazing! The molasses adds so much. Even though I’m not vegetarian, I’ve always preferred my baked beans without the bacon or meat pieces in it so this is perfect.
So wonderful and easy. I love how quickly this comes together and so easy to bake. Thanks for sharing 🙂
My kids loved these. Really filling and cheap to make too.
Just delicious – packed with lovely flavours and so easy to make. I’m never buying store-bought again!
Navy Beans, Common White Beans, and Northern Beans are generally only available as dried, they are so similar that the can be used interchangeably for baked beans. It is not so hard to make beans from scratch  I put everything in the crockpot the night before, set it to low and the next day the house. I never presoak beans for this. They are small and soften during the cooking. I add some Liquid smoke to enhance the flavor.. I replace the ketchup with no added salt tomato pas and add  apple pie or pumpkin pie spice. The spices in the proprietary blend are the classic blend of West Indies spices, used in ketchup. Read that in an old canning book years ago. I canned ketchup. with them and it tasted amazingly close. This way you eliminate, the HFCS, excessive sugar, and incredibly high sodium levels in ketchup, Adding salt before cooking is a no no. Salt can cause the beans not to soften properly so I add salt at the end or let each salt their servings. I’m on a Low sodium diet myself. I’m going to try subbing Swerve brown sugar the next time I make them I need to reduce simple carbs. Molasses has some positive points and is the barely refined cook down from sugar cane. The virtues of the slow cooker are not having to turn the oven on or having it free for baking other things like bread or dessert in the winter.. In Summer you can set the crockpot  out on the porch if you have an outdoor exterior plug. You can be out all day  and come home to a cooked meals. You have microwaveable leftovers for work. Cold baked bean sandwiches, especially on whole wheat bread. Leftover beans can be used as a hot side dish, cold beans can top a salad. I like them as a cold protein boost for a meal. I’ve never had lectin problems with this method although a soak is advised for using kidney beans. You can choose the firmness for your beans. From slightly Al dente, to very soft. I generally add extra onions, some jarred garlic, and extra mustard for personal tastes, red pepper flakes can be added, or hot sauce can be served  with these beans for a bit of heat. Any beans can be used, as long as the kidney beans are soaked. You can replace the Molasses with B or C grade Maple Syrup, and use plant based sweeteners ( have not tried this, but it seems possible. For most other recipes using white beans I cook some Northern or Navy Beans up. I just find canned cannellini beans get too soft if added to a dish that must be cooked. They are good added at the end of cooking and just warmed or used  cold in salads.  I’m saving this recipe because it’s a healthier option than the emergency ration canned baked beans  I store.  Some days we are so busy I forget to start the crockpot beans the night before. Then dinner the next day is missing. I’m trying to use more plant based meals for me and the carnivore Husband can cook his own meat..