Vegan Homemade Baked Beans
Loaded with robust flavor and wholesome ingredients, this Vegan Homemade Baked Beans recipe is the perfect plant-based twist on a classic comfort food. Tender cannellini beans are slow-baked in a smoky, tangy tomato sauce infused with garlic, onion, Dijon mustard, maple syrup, and a hint of smoked paprika. This one-pot dish is not only rich and hearty but also naturally dairy-free, gluten-free, and packed with fiber and protein. Best of all, it’s easy to prepare, thanks to a seamless combination of stovetop sautéing and oven baking. Perfect as a savory main dish or a crowd-pleasing side, these baked beans are finished with a sprinkle of fresh parsley for a pop of color and freshness. Whether you're hosting a backyard barbecue or enjoying a cozy evening in, this recipe is sure to become a family favorite. Try it today and savor a homemade dish that’s comforting, nutritious, and incredibly satisfying!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups Cannellini beans (cooked or canned, drained and rinsed)
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 2 tablespoons Tomato paste
- 1 tablespoon Dijon mustard
- 2 tablespoons Maple syrup
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 15 oz can Canned tomatoes, crushed
- 1 cup Vegetable broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
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 chopped onion and sauté for about 5 minutes, or until the onion becomes translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the tomato paste, Dijon mustard, maple syrup, apple cider vinegar, smoked paprika, and ground cumin. Stir well to combine the ingredients.
Pour in the crushed tomatoes and vegetable broth, stir again, and bring the mixture to a simmer.
Add the cannellini beans to the pot, season with salt and black pepper, and stir to ensure the beans are evenly coated with the sauce.
Cover the pot with a lid or foil and transfer it to the preheated oven.
Bake for 45 minutes to 1 hour, stirring occasionally, until the beans are thick and bubbly.
Once cooked, remove the pot from the oven and let it cool slightly before serving.
Garnish with chopped fresh parsley before serving.
Enjoy your Vegan Homemade Baked Beans as a main dish or a flavorful side!
Nutrition Facts
Calories |
1224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5870 mg | 255% | |
| Total Carbohydrate | 184.6 g | 67% | |
| Dietary Fiber | 50.8 g | 181% | |
| Total Sugars | 58.7 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 492 mg | 38% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 3591 mg | 76% | |
*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.
