Baked beans? Yup! As simple as this dish sounds, it’s packed with nutrients and flavor. Not to mention how comforting it is to indulge in a saucy bowl of baked beans and plain rice.
I love beans, especially when they’re covered in a rich and creamy sauce. So naturally, baked beans are among my top favorites to enjoy.
Typically, we would pick up canned baked beans from the store, heat and then serve. I can’t be the only one who thinks store-bought baked beans are getting a bit too sweet, right? We can satisfy our sweet tooth with dessert, so no worries.
Someone thought I was crazy the other day for having plain old baked beans with rice for my lunch. I thought, what’s wrong with baked beans? So I made it my mission to elevate the simple yet classic dish we all know and love.
This vegan baked beans recipe is flavorful, easy to make, and requires only a few ingredients. It’s great for meal prep, freezer-friendly and versatile.
Ingredients you will need:
Beans: I used pinto beans but navy beans are the standard. You can also use black-eye peas or cannellini beans (white kidney beans)
Mushrooms: These add an earthy and meaty flavor to the dish.
Brown sugar: for sweetness
White vinegar: balances out the sweetness with a bright tang.
Mustard: adds a unique tangy flavor.
Tomato paste: known for adding a rich red colour as well as acting as a sauce binder.
Molasses: Adds depth of colour, smokiness and a gentle bitterness. All the name of balance.
Fresh seasoning: Onion, garlic, tomatoes and bell peppers.
How to make the Best Vegan Baked beans
If you’re using dried beans, soak them overnight with a tablespoon of baking soda. Baking soda helps to soften the beans.
Cook in an instant pot or pressure cooker for 15 minutes at high pressure.
Chop onion, tomato, garlic, sweet pepper and mushrooms. Add them to your heated skillet and sauté until golden brown, beginning with the mushrooms first, allowing the liquid from them to evaporate.
Add sugar, vinegar, molasses, mustard and water to create a thin sauce.
Transfer to a baking dish and bake covered for one hour.
How to serve
Pair with a warm bowl of plain rice.
Toss in tofu or plant-based sausages for added protein.
Can I freeze Baked Beans?
Yes, freeze baked beans in a freezer-safe resealable bag. Seal the bag and spread the beans evenly for easy removal. Baked beans can be stored in the freezer for up to a month.
Vegan Baked Beans
Ingredients
- 8 oz. pinto beans/ 2 15oz cans of plain pinto beans
- 1 cup mushrooms
- ½ cup sweet pepper
- 1 medium yellow onion
- 3 garlic cloves
- 2 small roma tomatoes
- 1 tablespoon oil
- 1 tablespoon tomato paste
- 1 tablespoon mustard
- 1 ½ teaspoon molasses
- 1/3 cup brown sugar
- 2 ½ teaspoons kosher salt / 1 ½ teaspoons table salt
- 2 cups of water
Instructions
- Soak dried pinto/navy beans overnight in water and baking soda. Cook in an instant pot or pressure cooker for 15 minutes at high temperature.
- If using canned beans, drain beans and set aside.
- Heat a skillet or cast iron over medium heat. Once the pan is hot, add the mushrooms and allow the liquid to fully evaporate.
- Add a pinch of salt, the oil and the onion, garlic, tomato paste, pepper and onion. Stir almost continuously until the tomato paste is darker in colour (1-2 minutes).
- Add water, vinegar, molasses, mustard, salt, and brown sugar. Simmer for 5-7 minutes.
- Transfer to a baking dish and bake covered for 1 hour at 350 degrees Fahrenheit.
- Serve and enjoy!
If you make this recipe, let me know how it goes by leaving a rating and comment below!