This classic dish is the perfect addition to your summer cookout. These vegan baked beans are sweet, tangy, smoky, and ready in 30 minutes.
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 Tbsp garlic powder
- 1 Tbsp tomato paste
- 3/4 cup ketchup
- 2/3 cup molasses
- 1/2 cup maple syrup
- 2 Tbsp apple cider vinegar
- 2 Tbsp vegan Worcestershire
- 1 Tbsp low-sodium soy sauce (sub tamari to make gluten-free)
- 2 tsp. liquid smoke
- 1 Tbsp yellow mustard
- Salt to taste (if necessary)
- (4) 15–ounce cans Navy beans (low-sodium or no salt added), drained and rinsed
- Preheat the oven to 350 degrees F.
- Heat a large nonstick saucepan over medium heat and sauté the chopped onions. Cook for 2-3 minutes or until the onions are soft. Toss in the bell peppers, add the garlic powder, and tomato paste. Stir everything together and cook for 30-45 seconds.
- Add the ketchup, molasses, maple syrup, apple cider vinegar, vegan Worcestershire, soy sauce, liquid smoke, and mustard. Stir until everything is well combined. Let the sauce simmer for about a minute and let flavors simmer together.
- Drain and rinse the canned beans and add them to a 9×13 baking dish. Pour the bbq sauce mixture over the beans and gently stir until all the beans are covered and everything is well combined.
- Wrap the baking dish with aluminum foil and bake for 1 hour. Remove the foil and bake for 30 more minutes. The bbq sauce will thicken as it cooks.
- Remove from the oven and serve.
This recipe is easily doubled and is great for batch cooking. Place any leftovers in a covered container and store them in the fridge for up to a week.
Yes, absolutely! Let the beans cool to room temperature then freeze them in one large container or separate containers for individual servings. When you’re ready to enjoy the beans, place them in the fridge and defrost them overnight. Then, simply warm them up in a pan on the stove or microwave. Just be sure they are hot before serving.
If you prefer to use dry beans check out this article from Love & Lemons on how to cook dry beans. But, just keep in mind the process will be much longer.
If you’re not a fan of maple syrup you can substitute it with a small amount of brown sugar or omit it altogether.
If you want to use your crockpot, start by adding the beans to your slow cooker. Then, add all remaining ingredients and cook for 4-5 hours on the highest setting or 6-8 hours on the lowest setting. Be sure and check your beans frequently and stir to prevent any burning.
- Serving Size:
- Calories: 225
- Sugar: 29.3 g
- Sodium: 277.5 mg
- Fat: 0.7 g
- Carbohydrates: 45.7 g
- Fiber: 6.9 g
- Protein: 6.8 g
- Cholesterol: 0 mg
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