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!

vegetarian baked bean ingredients

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.

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vegetarian baked beans

Vegetarian Baked Beans

  • Author: Liz Thomson
  • 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

Units Scale
  • 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

  1. Preheat oven to 350 degrees.
  2. In a large dutch oven or oven-safe pot, heat the olive oil over medium heat for 30 seconds.
  3. Add the onion and cook for 5 minutes, stirring occasionally, until the onion begins to soften.
  4. Add the garlic and continue to cook for 1 minute.
  5. In a small bowl, combine the smoked paprika, sugar, molasses, ketchup, and Dijon mustard.
  6. Add the sugar mixture to the cannellini beans then transfer the pot to the oven.
  7. Bake uncovered for 25 minutes until sauce is thickened.

    Keywords: vegetarian baked beans