Vegetarian BBQ Baked Beans are smoky, sweet, and spicy. They are quick, healthy, and delicious! You can’t go wrong with this recipe.
The weather is warm and it’s time to fire up the barbecue grill. And, these vegetarian BBQ baked beans are the perfect side dish for your summer cookouts. Serve them alongside veggie burgers, veggie kabobs, and grilled portobello mushrooms for one amazing outdoor feast.
Personally, I love a delicious carrot hot dog with a big pile of coleslaw but, hey, that’s just me.
So, get ready to whip up a batch of the best vegetarian BBQ Baked Beans you’ve ever tried. And, let’s just pretend you didn’t buy that can of baked beans with the intention of serving them to your guest.
Ready? Let’s do it!
Ingredients You’ll Need
All you need are a few cans of beans along with 3 or 4 other simple ingredients and less than 30 minutes. These vegetarian bbq baked beans are tender, tangy, sweet, loaded with protein and fiber, and absolutely delicious!
- Beans: use low-sodium or no salt added cannellini or pinto beans. You can use dry beans but I prefer the simplicity and convenience of canned.
- Easy Homemade Barbecue Sauce: use your favorite sauce. I like using my own DIY recipe. It’s delicious, simple, and uses only wholesome ingredients.
- Bell Peppers: this recipe only uses one green bell pepper. But, red peppers are great in this dish.
- Onion: sautéed onions add a rich and smoky essence to these baked beans.
- Minced Garlic: it gives recipes an aromatic flavor. It’s perfect for a marinade, sauces, and different kinds of toppings.
- Liquid Smoke: optional, but I love smoky anything.
- Optional: I always keep things simple. But, you can add a depth of flavor by tossing in your favorite fresh herbs and seasonings. We all have different tastes so make it work for you.
How To Make Vegetarian BBQ Baked Beans
These vegetarian BBQ Baked Beans are a delicious and easy side dish that even meat-eaters will love. It’s a perfect vegetarian BBQ recipe for patio dining. You won’t believe how easy it is to make this classic side dish.
- Preheat a medium-sized saucepan over medium heat.
- Add onion, bell pepper, minced garlic, and 2-3 Tbsp. of water or veggie stock for cooking to the pan. Cook until onions are a little soft. Usually about 3-4 minutes.
- Reduce heat to medium-low. Add the beans, BBQ Sauce, and liquid smoke. Stir until beans are completely coated then let them simmer for 10-15 minutes.
- Remove from heat and serve.
What To Serve With Vegetarian BBQ Baked Beans
The list is endless and these beans are great year-round. But, try serving them alongside some of these other delicious sides.
- Broccoli Cauliflower Salad
- The Best Vegan Macaroni Salad
- Grilled Corn on the Cob
- Amazing Vegan Mashed Potatoes
- Oil-Free Oven Roasted Potatoes
- Baked Vegan Mac and Cheese
- Vegan Jalapeño Cheddar Cornbread Muffins
- The Best Vegan Potato Salad
More Vegetarian BBQ Recipes
Grab some skewers and slide on some vegetables like sliced eggplant, zucchini, cherry tomatoes, and mushrooms then toss them on the grill. Oh, and a drizzle or two of balsamic vinegar doesn’t hurt.
But, I’d say check out these delicious recipes for creating one amazing vegan bbq.
- Blackened Cauliflower Steaks
- BBQ Sweet Potato Chickpea Burger
- Crispy Blackened Tofu
- Vegan Chickpea Salad Sandwich
- The Best Black Bean Burger
Can I Freeze Vegetarian BBQ Baked Beans?
Yes. Place the beans in 1 large container or in individual containers then let the beans cool to room temperature and freeze the day you cook them. Frozen beans can be stored for up to 3 months in the freezer. When you’re ready to eat, place them in the refrigerator overnight to thaw and warm them in the microwave.
Leftover baked beans will keep for 7-10 days in the fridge stored in an airtight container.
If you make this recipe, be sure and let me know! Leave a comment, RATE IT, and tag a photo #shaneandsimple on Instagram.
Print
Easy Vegetarian BBQ Baked Beans
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Sides
- Cuisine: Vegan
- Diet: Vegan
Description
Easy Vegan Barbecue Baked Beans. Cooked in a delicious homemade BBQ sauce that’s rich, tangy, sweet, smoky and delicious.
Ingredients
- 3 15–ounce cans low-sodium or no salt added cannellini or pinto beans (drained and rinsed)
- 2 cups Easy Homemade Barbecue Sauce
- 1 green bell pepper, chopped
- 2 cloves of garlic, minced
- 1 yellow onion, chopped
- 1–2 tsp. liquid smoke
Instructions
- Preheat a medium-sized saucepan over medium heat.
- Add onion, bell pepper, minced garlic, and 2-3 Tbsp. of water or veggie stock for cooking to the pan. Cook until onions are a little soft. Usually about 3-4 minutes.
- Reduce heat to medium-low. Add the beans, BBQ Sauce, and liquid smoke. Stir until beans are completely coated then let them simmer for 10-15 minutes.
- Remove from heat and serve.
Notes
To freeze, place the beans in 1 large container or in individual containers. Let the beans cool to room temperature and freeze the day you cook them. When you’re ready to eat, place them in the refrigerator overnight to thaw and warm them in the microwave.
Leftover baked beans will keep for 7-10 days in the fridge stored in an airtight container.
Nutrition
- Serving Size: 1 cup
- Calories: 252
- Sugar: 13.9 g
- Sodium: 534.6 mg
- Fat: 3 g
- Carbohydrates: 35.8 g
- Fiber: 9.4 g
- Protein: 11 g
- Cholesterol: 0 mg
Keywords: barbecue, baked beans, vegan, picnic, plant-bases, vegetarian bbq baked beans, vegan recipes, grill
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These beans are the best! I have made them several times this last year and everyone, including the meat eaters, love them. I love the BBQ sauce recipe. It work great on top of the Vegan Meatloaf (lentil/nut loaf). Delicious…thanks
★★★★★
Made these for July 4th get together and EVERYONE loved them! (even my non-vegan friends) I LOVE that Shane’s recipes are so simple and tasty. The BBQ sauce you make is out of this world. ( i will NEVER buy store bought again) I heard you recently Shane on Rip’s Plantstrong… I thought there was something different about you….my fellow believer!! God has really blessed you!! You should post your before and after pic’s on your website (unless they’re somewhere i missed)…they are incredibly encouraging! Keep being a blessing Shane!!!
★★★★★
How much minced garlic, Shane? Not listed in the ingredients . Recipe looks good!
Sorry about that. 2 cloves.
good stuff! Came together perfectly for an impromptu cookout party. thanks
★★★★★
Hi Shane, Making this recipe tomorrow. . How do you treat your cast iron pan before and after cooking? New to cast iron pans. Thanks!
These were great Shane! I made them using your homemade barbecue sauce. I love that they taste like you’ve cooked them on the stove for hours and in reality it only takes minutes. I’ll definitely make these again. Thanks!
★★★★★
We’ve tried lots of other baked beans recipes, but this is by far our family’s favorite. The fact that it happens to be the healthiest and easiest recipe I’ve tried is icing on the cake. I’ll be the 101st to recommend writing a cookbook – there is always a need for ones featuring healthy, simple recipes with whole food and easily identifiable ingredients. Your recipes are reliably delicious!
★★★★★
Hey Shane, big fan of every recipe I’ve tried from your website so far, baked beans will be the next one. I was wondering if I could actually bake the beans. Do you have any suggestions if that might work? If so, what kind of time/temperature would you try and would you make any other changes?
I appreciate the recipes you’ve shared and would additionally appreciate any tips on these beans.
Hi, Matt! Try this recipe…you actually bake them:) Hope this helps!
https://shaneandsimple.com/vegan-baked-beans/
Rock and roll! I might just try that tonight!
Thanks much, Shane.
It was great! Tasty and satisfying.
★★★★★
Hey Shane! Lisa from Fort Mill here…….OMG so this is sooooo dang good y’all!!! We loved it! Took your suggestion and put it over toasted sourdough bread. Added sliced tomatoes on top…..arugula on the bottom between the bread and arugula. Tried to post a picture but couldn’t. Anyway…..this is a fantastic idea and a very easy and fun Friday night supper!
★★★★★
Howdy, neighbor:) Thanks so much!
Hi Shane is that liquid smoke vegan?
These are the ingredients: Water, Natural Mesquite Smoke Flavor, Vinegar, Molasses, Caramel Color.
Love it!!
Shane, this is replacing my Mom’s bbq beans I have cooked for fifty years or more. These are great!!
★★★★★
Wow, thank you. But, just for the record, mom, that was not my intention. LOL!
I came across your recipes a few weeks ago and have been making a bunch over this home bound time so get ready for lots of reviews! I ALWAYS look at reviews before I make something so wanted to be sure to leave them for what we have made so far. These were a HUGE hit in our house. The BBQ sauce is the best one I have made, I’m excited to keep making it in the future. The whole thing was so easy to make and came together really quick.
★★★★★
Stephanie, thank you so much for taking the time to leave feedback and reach out. I really appreciate it. So glad you are enjoying the recipes. Blessings.
We operate an Eco-Hostel in Belize. The number of vegetarians is growing and your beans are my go-to solution for last minute diners. Sometimes I use black eyed peas instead (grown in Belize) and it works out fine. Delish without the meat and oil; soooo good with cabbage/carrot/cuke or zoodle slaw.
Thanks Shane and keep up the good fight!
Madeline Reynolds
Director
http://www.LowerDoverBelize.com
★★★★★
Madeline, that is so awesome! I’m honored. Hopefully, I can make it down some time:) Blessings.
Beans!
★★★★★
Have you published your recipes in a cook book?
Haha, Diana, I haven’t but you are the 100th person to ask that. I’m working on doing a self-published cookbook. Hopefully in the near future. Thanks for the support.
This looks super tasty!! I can’t wait to give it a try! It’s all delicious ingredients 🙂
Thank you, Roslia! I hope you enjoy them.
Yummy! Made these with your sauce recipe. My husband and I really enjoyed it and it will be something to make again for sure! Thank-you for your simple, easy to follow recipes with no added fat.
We have been plant based for about 4 months now and your recipes helped make the transition.
Much appreciated, sincerely, Jan ?
Awesome! So glad you enjoyed them.