Vegan Classic Baked Beans
Savor the hearty comfort of **Vegan Classic Baked Beans**, a plant-based twist on a timeless favorite that's rich in smoky, sweet, and tangy flavors. Perfectly tender navy beans are simmered with aromatic garlic and onion, a luscious tomato base, and a vibrant blend of spices like smoked paprika and mustard powder. A touch of maple syrup and apple cider vinegar adds irresistible balance, creating a sauce that's both bold and satisfying. Slow-baked for hours in the oven, this recipe transforms simple pantry staples into a deliciously wholesome dish that's ideal as a side or a topping for crusty toast. With minimal prep and nourishing ingredients, these baked beans are the ultimate comfort food for vegans and non-vegans alike.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup dried navy beans
- 4 cups water
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 can (15 oz) diced tomatoes
- 0.25 cup maple syrup
- 2 tablespoons apple cider vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon mustard powder
- 0.5 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 bay leaf
Instructions
Rinse and pick over the navy beans to remove any debris.
In a large pot, add the navy beans and cover them with 4 cups of water. Bring to a boil and let it boil for 2 minutes.
Remove the pot from heat and cover it. Let the beans soak for 1 hour.
After soaking, drain and rinse the beans. Set them aside.
Preheat the oven to 300°F (150°C).
In an oven-safe pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the tomato paste to the pot, stirring to coat the onions and garlic. Cook for 2 minutes, allowing the paste to caramelize slightly.
Stir in the diced tomatoes, maple syrup, apple cider vinegar, smoked paprika, mustard powder, ground cumin, salt, and black pepper.
Add the soaked and drained beans to the pot, stirring well to combine all ingredients.
Finally, add the bay leaf, and 2 cups of water, and bring the mixture to a simmer.
Once simmering, cover the pot with a lid and transfer it to the preheated oven.
Bake the beans in the oven for about 2.5 to 3 hours, or until the beans are tender and the sauce has thickened, stirring occasionally.
Remove the pot from the oven and discard the bay leaf. Taste and adjust the seasoning if necessary.
Serve the baked beans hot as a side dish or on top of toast for a main meal.
Nutrition Facts
Calories |
1182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2923 mg | 127% | |
| Total Carbohydrate | 211.8 g | 77% | |
| Dietary Fiber | 43.9 g | 157% | |
| Total Sugars | 76.8 g | ||
| Protein | 52.5 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 580 mg | 45% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 4272 mg | 91% | |
*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.
