If you’re looking for the best vegan baked beans on the planet then look no further. They are smoky, flavorful and so easy to make in one pot. Perfect for barbecues or to serve on toast for a delicious vegan breakfast.
I have to say, as someone who really enjoys canned baked beans in tomato sauce, I was a little sceptical about whether making your own homemade vegan baked beans would be a worthwhile endeavor.
I was in for a big surprise.
Not only is it worth it, but this is going to be something that we make all the time from now on.
You just don’t get more flavorful than these delicious beans in a smoky, savory and sweet sauce.
We love serving them on toast or alongside our baked vegan mac and cheese and vegan cornbread.
What Goes Into These Baked Beans:
Ingredient Notes
- Smoked paprika and liquid smoke – we use both in this recipe to really load up those smoky flavors. If you don’t have liquid smoke on hand then use extra smoked paprika instead.
- Cannellini beans – are also known as white beans. We used canned cannellini beans. You can also use canned navy beans.
- Maple syrup and light brown sugar – combine to create the sweetness in these homemade baked beans.
How To Make Vegan Baked Beans
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Preheat the oven to 350°F.
- Place an oven safe pot over medium heat and add olive oil and chopped onion. Sauté until the onions are softened.
- Add crushed garlic and red pepper flakes and sauté for a minute to toast the spices.
- Now add in crushed tomato, canned beans, brown sugar, maple syrup, soy sauce, dijon mustard, smoked paprika, liquid smoke, sea salt and black pepper and stir together.
- Bring to a simmer and then remove from the heat.
- Transfer the pot to the oven and bake, covered, for 30 minutes.
- Remove the pot from the oven, give it a quick stir and then return to the oven to bake uncovered for a further 10 minutes.
- Your beans are ready to serve!
How To Serve Homemade Baked Beans
The British and South African favorite way to serve baked beans is on toast. They are also amazing on top of a baked potato along with some homemade vegan butter.
They make the perfect side dish to accompany your vegan mac and cheese or vegan pasta bake or alongside some carrot dogs or vegan kebabs. They’re also wonderful with vegan cornbread and vegan mashed potatoes.
Can You Use Dried Beans Instead of Canned?
If you’d like to make this recipe using dried beans instead of canned beans then you can definitely do it, it will just take longer.
Soak 1 and ½ cups of dried cannellini beans or navy beans overnight. Rinse them well and then add them to a large pot with water. Cook for around 60-90 minutes until soft and cooked.
Storing and Freezing
These beans keep extremely well in the fridge for 5 days. Reheat them in the microwave or on the stove.
They are also freezer friendly for up to 3 months. Let them cool completely before freezing in a large freezer safe container. When you’re ready for them, thaw overnight in the fridge and then reheat on the stove or in the microwave.
More Delicious Bean Recipes
- Vegan Chili
- Vegan Black Bean Soup
- Vegan Chickpea Curry
- Vegan Black Bean Burgers
- Pinto Bean Soup
- Vegan Refried Beans
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Baked Beans
Ingredients
- 2 Tbsp Olive Oil
- 1 Medium Onion White, Yellow or Brown, Chopped
- 2 Cloves Garlic Crushed
- ¼ tsp Red Pepper Flakes
- 2 ½ cups Canned Crushed Tomatoes or Passata
- 4 ½ cups Canned Cannellini Beans or Navy Beans (3 Cans, Drained)*
- 2 Tbsp Light Brown Sugar
- 2 Tbsp Maple Syrup
- 1 Tbsp Soy Sauce
- 1 Tbsp Dijon Mustard
- 1 tsp Smoked Paprika
- 1 tsp Liquid Smoke
- ¼ tsp Sea Salt
- ½ tsp Ground Black Pepper
Instructions
- Preheat the oven to 350°F (180°C).
- Place an oven safe pot over medium heat and add olive oil and chopped onion. Sauté until the onions are softened.
- Add crushed garlic and red pepper flakes and sauté for a minute to toast the spices.
- Now add in crushed tomato, cannellini beans, brown sugar, maple syrup, soy sauce, dijon mustard, smoked paprika, liquid smoke, sea salt and black pepper and stir together.
- Bring to a simmer and then remove from the heat.
- Transfer the pot to the oven and bake, covered, for 30 minutes.
- Remove the pot from the oven, give it a quick stir and then return to the oven to bake uncovered for a further 10 minutes.
- Your beans are ready to serve!
Notes
- Cannellini beans – are also known as white beans. We used three 15-ounce (425g) cans of cannellini beans, drained. You can also use canned navy beans. If you don’t want to use canned beans then you can use cooked white beans or navy beans.
- Storing: These beans keep extremely well in the fridge for 5 days. Reheat them in the microwave or on the stove.
- Freezing: They are also freezer friendly for up to 3 months. Let them cool completely before freezing in a large freezer safe container. When you’re ready for them, thaw overnight in the fridge and then reheat on the stove or in the microwave.
Make these just about every weekend. They are great, we have them for Sunday brunch with hash browns, vegan sausages, scrambled tofu and mushrooms. Then take the rest for lunch at work during the week. Super tasty! Yum!
That’s awesome Vicky, so happy to hear you enjoy the recipe.
Thank you for this delicious Baked Beans recipe! I have never liked them. My husband is going through chemo, and he wanted some canned baked beans and a few other strange things, but I couldn’t bring myself to serve him up everyday commercial baked beans. The solution was to check your site to find an excellent alternative. He really enjoyed them and surprisingly, I like them very much, too! He is happy, and I am now on the Baked Beans wagon, as long as they are your version!
Many thanks!
So happy you liked them too Carol! Thanks so much for sharing and all the best to you and your husband!
I made these recently with soaked dried beans. I left out the mustard, only because I don’t like it much and used double the smoked paprika instead of liquid smoke – and they’re fabulous! Very flavoursome! Thank you for the recipe. I’m about to make another batch with borlotti beans.
Awesome! So happy it turned out well. Thanks so much for sharing Kerry!
This has been a hit with my family. We all love it and have been preparing and enjoying. Thank you.
Fantastic! Thanks so much Mary!
Absolutely love this recipe Alison, have made it several times now and plan on making it again tonight to go alongside your vegan chicken nuggets (haven’t tried them yet). Easy to make and brilliant flavours, so much nicer than canned baked beans. Even my super fussy daughter who hates all things beans, enjoyed them when she was home from Uni.
That’s awesome to hear Trish, thank you so much!
Hi there, going to make this, looks delish! Just wondering what I could use as an alternative to liquid smoke please? Jo x
Hi Jo, you could just use an extra teaspoon of smoked paprika. 🙂
Can we can the beans once cooked?
Hi Jackie, sorry I have no idea about that. I don’t have any experience with canning.