Baked Beans (vegan)
Printed from Inclusive Kitchen — Baked Beans
Baked beans have a long and storied history, often associated with American barbecues and picnics. This vegan version embraces the traditional flavors while ensuring that no animal products are involved. The combination of tender beans, sweet and tangy sauce, and a hint of smokiness makes for a dish that is both satisfying and wholesome. Plus, it’s a great way to sneak in some plant-based protein without sacrificing taste.
To make these baked beans, you’ll start with dried beans, which you’ll soak overnight for the best texture. This method not only enhances the beans' flavor but also makes them easier to digest. If you’re short on time, you can use canned beans, but the depth of flavor from dried beans is hard to beat. The sauce is a delightful mix of maple syrup, tomato sauce, and spices, creating a sweet yet savory profile that pairs beautifully with the beans.
As you prepare this dish, you’ll notice the aroma of the sauce as it simmers on the stove, filling your kitchen with a warm, inviting scent. It’s the kind of dish that brings people together, whether you’re serving it at a summer cookout or a cozy winter gathering. And let’s be honest, who doesn’t love a good baked bean joke? Why did the bean get kicked out of the party? Because it couldn’t stop talking about how it was the “beanie” of the ball!
These vegan baked beans are not just a side dish; they can stand alone as a hearty main course. Serve them over rice, with crusty bread, or alongside a fresh salad for a complete meal. They also store well, making them perfect for meal prep or leftovers. So gather your ingredients, roll up your sleeves, and get ready to enjoy a bowl of comfort that’s as good for the planet as it is for your taste buds.
Ingredients
- 1.5 cups dried navy beans
- 4 cups water
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 15 ounces tomato sauce
- 0.5 cups maple syrup
- 2 tablespoons apple cider vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon mustard powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
- Begin by rinsing 1.5 cups of dried navy beans under cold water. Place them in a large bowl and cover with 4 cups of water. Allow the beans to soak overnight, which helps soften them and reduces cooking time.
- The next day, drain and rinse the soaked beans. In a large pot, add the beans along with fresh water to cover them by about 2 inches. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for about 45 minutes, or until the beans are tender but not mushy.
- While the beans are cooking, heat 2 tablespoons of olive oil in a skillet over medium heat. Add 1 diced medium onion and sauté for about 5 minutes, or until the onion is translucent and fragrant.
- Stir in 3 minced garlic cloves and cook for an additional minute. This step enhances the flavor base of your baked beans, making them aromatic and delicious.
- Once the beans are tender, drain them and return them to the pot. Add the sautéed onion and garlic mixture to the beans.
- Pour in 15 ounces of tomato sauce, 0.5 cups of maple syrup, and 2 tablespoons of apple cider vinegar. These ingredients create a sweet and tangy sauce that will coat the beans beautifully.
- Sprinkle in 1 teaspoon of smoked paprika, 1 teaspoon of mustard powder, 1 teaspoon of salt, and 0.5 teaspoons of black pepper. Stir everything together until well combined.
- Preheat your oven to 350°F (175°C). Transfer the bean mixture to a large baking dish, spreading it evenly.
- Cover the baking dish with aluminum foil and bake for 45 minutes. This allows the flavors to meld together while keeping the beans moist.
- After 45 minutes, remove the foil and bake for an additional 15 minutes. This step helps to thicken the sauce and gives the beans a nice, slightly caramelized top.
- Check the beans for doneness. They should be tender and the sauce should be thickened. If they seem too dry, you can add a splash of water.
- Once done, remove from the oven and let the beans cool for a few minutes. This resting time allows the flavors to settle.
- Serve the baked beans warm, either as a side dish or as a hearty main course. They pair wonderfully with crusty bread or over rice.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove or in the microwave before serving.
Nutrition (per serving)
- Calories: 220
- Carbs g: 40
- Protein g: 10
- Fat g: 4
- Sugar g: 8
