Vegan BBQ Baked Beans
Get ready to wow your taste buds with these rich, smoky, and satisfying Vegan BBQ Baked Beans! This plant-based twist on a classic comfort food blends tender navy beans with a bold, tangy BBQ sauce made from pantry staples like tomato paste, soy sauce, apple cider vinegar, and a hint of liquid smoke for that authentic barbecue flavor. Sweetened naturally with maple syrup and balanced with aromatic spices like smoked paprika and cumin, this dish is slow-baked to perfection, giving it a deeply caramelized flavor and thick, irresistible texture. Perfect as a side dish for your summer cookouts, a topping for baked potatoes, or a hearty main served over rice or crusty bread, these BBQ baked beans are as versatile as they are delicious. Plus, they’re ready in just about an hour with minimal prep, making them an easy go-to for weeknight dinners or weekend gatherings. Enjoy the ultimate combination of sweet, smoky, and savory without sacrificing flavor or your vegan lifestyle!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups Canned navy beans
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 3 tablespoons Maple syrup
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons Soy sauce
- 1 teaspoon Liquid smoke
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Salt
- 1 cup Water
Instructions
Preheat your oven to 350°F (175°C).
In a large oven-safe pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and sauté for 5-7 minutes, or until translucent.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the tomato paste, maple syrup, apple cider vinegar, Dijon mustard, soy sauce, liquid smoke, smoked paprika, ground cumin, black pepper, and salt. Stir well to combine.
Add the canned navy beans and water to the pot, and stir to coat the beans with the sauce.
Bring the mixture to a simmer over medium heat, then cover the pot.
Transfer the pot to the preheated oven and bake for 30 minutes, stirring once halfway through the cooking time.
After 30 minutes, uncover the pot and bake for an additional 15 minutes to thicken the sauce.
Remove from the oven and let it cool slightly before serving.
Serve the vegan BBQ baked beans hot as a side dish or over rice or toasted bread for a hearty meal.
Nutrition Facts
Calories |
1458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4591 mg | 200% | |
| Total Carbohydrate | 229.7 g | 84% | |
| Dietary Fiber | 43.6 g | 156% | |
| Total Sugars | 59.8 g | ||
| Protein | 65.0 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 519 mg | 40% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 3524 mg | 75% | |
*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.
