Vegetarian Baked Beans Recipe
These vegetarian baked beans hit that classic smoky-sweet BBQ vibe without bacon and without refined sugar. Bonus: you can make them in the oven or slow cooker!
Servings: 6 servings
Calories: 323kcal
Ingredients
- 1 Tablespoon olive oil
- 1 medium yellow or white onion, diced
- 2 garlic cloves, minced or finely chopped
- 2 teaspoons smoked paprika
- 1 cup low-sodium vegetable broth or water
- ¼ cup maple syrup
- ¼ cup tomato paste
- ¼ cup apple cider vinegar
- 2 Tablespoons Dijon or whole-grain mustard
- 3 (15-ounce) cans Great Northern beans, drained
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
Instructions
Oven Method
- Preheat oven to 325 degrees F.
- Heat olive oil in a large Dutch oven over medium heat. Add onion and cook for 5 minutes, until tender.
- Add garlic and smoked paprika and cook for an additional minute.
- Pour in vegetable broth, maple syrup, tomato paste, apple cider vinegar, and mustard, and whisk to combine.
- Add beans, salt, and pepper, and simmer for 5 minutes.
- Transfer the beans to the oven and bake for 45 minutes. Serve warm.
Slow Cooker Method
- Place all ingredients into your slow cooker and cook on low for 6-8 hours, or high for 2-3 hours, until mixture is thick and beans have absorbed flavor. If it looks dry at any point, stir in a splash of water or broth.
Video
Notes
- Storage: Transfer beans to an airtight container and store in the refrigerator for up to 5 days.
- Thicken / too thin: If the beans are watery, uncover for the last 15-25 minutes (oven method) or crack the lid (slow cooker method) so excess liquid evaporates.
- Too thick: Beans thicken a lot as they cool, so stir in a splash of water or broth when reheating to loosen them up.
Nutrition
Calories: 323kcal | Carbohydrates: 59g | Protein: 16g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 1295mg | Potassium: 950mg | Fiber: 13g | Sugar: 12g | Vitamin A: 502IU | Vitamin C: 7mg | Calcium: 143mg | Iron: 4mg
