Easy Vegan Baked Beans
These Easy Vegan Baked Beans are a comforting and flavorful plant-based twist on a classic dish. Featuring tender navy beans simmered in a rich, savory-sweet tomato sauce infused with hints of smoky paprika, maple syrup, and tangy apple cider vinegar, this recipe is as wholesome as it is simple to prepare. Ready in under an hour with just 10 minutes of prep, these baked beans are perfect for weeknight dinners or make-ahead meal prep. Serve them warm as a side dish or piled over toast, rice, or baked potatoes for a hearty, vegan-friendly meal that satisfies every crowd. Plus, it's naturally gluten-free when made with tamari! Whether you're hosting a backyard barbecue or cozying up indoors, this easy recipe is sure to become a family favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups canned navy beans (or small white beans)
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1.5 cups canned crushed tomatoes
- 3 tablespoons maple syrup
- 1.5 tablespoons apple cider vinegar
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 teaspoon smoked paprika
- 0.5 teaspoon mustard powder
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon salt
- 0.5 cup water or vegetable broth
Instructions
Preheat your oven to 375°F (190°C).
Drain and rinse the canned navy beans, then set them aside.
In a medium-sized oven-safe skillet or saucepan, heat the olive oil over medium heat.
Add the finely chopped onion and sauté for 4-5 minutes, or until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the tomato paste and cook for 2 minutes, stirring constantly to caramelize it slightly.
Stir in the crushed tomatoes, maple syrup, apple cider vinegar, soy sauce, smoked paprika, mustard powder, ground black pepper, and salt. Mix well to combine the flavors.
Pour in the water or vegetable broth and stir to thin out the sauce slightly.
Add the drained navy beans to the skillet, and stir until they are fully coated in the sauce.
Bring the mixture to a gentle simmer and let it cook on the stovetop for 5 minutes, stirring occasionally.
Transfer the skillet to the preheated oven (or transfer the mixture to an oven-safe baking dish if needed) and bake uncovered for 30 minutes.
Remove the baked beans from the oven and let them cool for 5 minutes before serving.
Serve warm as a side dish or over toast, rice, or baked potatoes for a hearty meal.
Nutrition Facts
Calories |
1269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5763 mg | 251% | |
| Total Carbohydrate | 229.5 g | 83% | |
| Dietary Fiber | 43.5 g | 155% | |
| Total Sugars | 69.8 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 494 mg | 38% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 3965 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
