Vegetarian Baked Beans
Cozy up with a hearty bowl of Vegetarian Baked Beans, a wholesome and flavorful twist on the classic comfort food that’s perfect for any occasion. Made from tender navy beans simmered in a rich, tangy tomato sauce infused with smoky paprika, molasses, and apple cider vinegar, this dish is bursting with sweet and savory goodness. Ideal for potlucks, barbecues, or as a satisfying main course, these baked beans are slow-cooked to perfection in a Dutch oven, offering a depth of flavor that feels like a warm hug in every bite. Vegan-friendly and packed with plant-based protein, this recipe is not only delicious but also nutritious. Serve alongside crusty bread or a crisp salad for a meal that’s as comforting as it is versatile.
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Recipe Information
Ingredients
- 2 cups Navy beans
- 6 cups Water
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 3 tablespoons Tomato paste
- 1 cup Diced tomatoes (canned)
- 3 tablespoons Brown sugar
- 2 tablespoons Molasses
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground mustard
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 cups Vegetable stock
- 1 tablespoon Olive oil
Instructions
Rinse the navy beans and soak them in water overnight or for at least 8 hours.
Drain and rinse the soaked beans. Place them in a large pot with 6 cups of water. Bring to a boil, reduce the heat, and simmer for 1 hour or until the beans are tender. Drain and set aside.
Preheat your oven to 350°F (175°C).
In a large oven-safe Dutch oven or pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until soft and translucent.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the tomato paste, diced tomatoes, brown sugar, molasses, apple cider vinegar, smoked paprika, ground mustard, salt, and black pepper. Stir well to combine.
Pour in the vegetable stock and bring the mixture to a simmer.
Add the cooked navy beans to the pot and stir until the beans are evenly coated with the sauce.
Cover the pot with a lid or aluminum foil and transfer it to the preheated oven. Bake for 1 hour.
Remove the lid or foil and bake for an additional 30 minutes, stirring halfway through, to thicken the sauce.
Remove the baked beans from the oven and let them cool slightly before serving. Enjoy!
Nutrition Facts
Calories |
1236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.0 g | 26% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3325 mg | 145% | |
| Total Carbohydrate | 229.0 g | 83% | |
| Dietary Fiber | 52.0 g | 186% | |
| Total Sugars | 94.2 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 678 mg | 52% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 4368 mg | 93% | |
*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.
