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These easy baked beans are packed full of smoky flavor without any added bacon or ham. Perfect for any summer picnic or barbecue.
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Summer barbecues and get-togethers. After the mess that 2020 was, I’m sure I can speak for everyone when I say we are beyond excited to start gathering and socializing again!
Throw the burgers on the grill, make a bunch of cocktails or a batch of this boozy lemonade, and bring on all the sides.
Summer BBQs just don’t feel right without a big ole bowl of smokey hot baked beans, right? Of course, the worst is when you’re at a friend’s and see the can of “bacon-seasoned” beans in the trash and know you’ll have to pass.
This summer, you can be in charge of making a bacon-free, but equally as flavorful, pot of beans that everyone will love! And I promise, it’s almost as fuss-free as opening the can!
Ingredient Spotlight
With a just a handful of pantry staples, these beans are so simple and fuss-free. In fact, there’s a chance you already have everything you need to make this hearty summer favorite right now!
White Great Northern Beans – I always keep multiple cans of a variety of beans on hand, since they’re a staple in so many vegan recipes.
Vegan Worcestershire Sauce – Definitely be sure to check the ingredients on this one, as many Worcestershire sauces actually include fish sauce, which is a no-go in the vegan world.
Smoked Paprika – This is my all-time favorite spice to add for a little extra smoky kick, and it’s totally underutilized. Make sure you grab the smoked paprika for this one.
Liquid Smoke – Another very under-appreciated ingredient is the liquid smoke. A little bit goes a long way so be sure to taste and adjust as needed.
Step-by-Step Instructions for Vegan Baked Beans
Time needed: 1 hour.
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In the bottom of a dutch oven, drizzle the olive oil and warm on medium-low heat. Add the chopped onions and cook for 3 minutes until fragrant. Add the minced garlic and cook for an additional minute. Then remove from heat.
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In a medium sized bowl, mix together the tomato paste, Worcestershire sauce, molasses, mustard, paprika, liquid smoke, and maple syrup. Set aside.
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Add the beans to the dutch oven with the cooked onions. Pour the sauce mixture over the top and gently stir until evenly combined.
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Cover and bake in the preheated oven for 45 minutes or until hot and bubbly.
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Remove from the oven and let sit for a few minutes to continue cooking. Season with salt and pepper to taste. Serve with a garnish of fresh parsley.
This Vegan Baked Beans Recipe is everything you’ve ever needed when it comes your old favorite:
- smokey and flavorful
- the perfect side at a summer picnic
- a crowd pleaser that everyone loves
- a recipe you can throw together in no time with very little fuss
Vegan Baked Beans Recipe FAQs
No – most baked beans you buy in a can will contain some sort of bacon seasoning, so it’s not a vegan option.
Yes, if you have leftover baked beans to store, once they come down to room temperature, place in a freezer safe bag or container and freeze for up to 2 months. Place in the refrigerator overnight to thaw before reheating.
Yes, you definitely can, but it well make for a bit lengthier of a recipe, and I’m all about getting it done and on the table as quickly as possible. If you want to use dried beans, soak 1 pound of beans overnight. Rice and add to a large pot. Cover with water and cook about 1hour until done. Then move forward with the recipe.
Looking to Complete the Meal??
Vegan Black Bean Burger
Vegan Egg Salad Sandwich
Vegan Chicken Salad Sandwich
Vegan Street Corn Salad
Vegan Mac & Cheese
Vegan Lobster Rolls
Pink Grapefruit Vodka Cocktails
Vodka Drinks 4 Ways
Now that you know how to easy it is to make this vegetarian baked beans recipe, please give it a star rating below and comment letting me know how it turned out for you.
These easy baked beans are packed full of smoky flavor without any added bacon or ham. Perfect for any summer picnic or barbecue.
- 2 Tablespoons extra virgin olive oil
- 1 yellow onion chopped
- 2 cloves garlic minced
- 1/3 cup tomato paste
- 3 Tablespoons vegan Worcestershire sauce
- 2 Tablespoons blackstrap molasses
- 1 Tablespoon mustard
- 1 teaspoon smoked paprika
- 1 teaspoon liquid smoke
- 1/4 cup maple syrup
- 2 14 ounce cans great northern white beans, drained and rinsed
- Sea salt and pepper to taste
- Fresh parsley for garnish
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Preheat oven to 350°F
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In the bottom of a dutch oven, drizzle the olive oil and warm on medium-low heat. Add the chopped onions and cook for 3 minutes until fragrant. Add the minced garlic and cook for an additional minute. Then remove from heat.
-
In a medium sized bowl, mix together the tomato paste, Worcestershire sauce, molasses, mustard, paprika, liquid smoke, and maple syrup. Set aside.
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Add the beans to the dutch oven with the cooked onions. Pour the sauce mixture over the top and gently stir until evenly combined.
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Cover and bake in the preheated oven for 45 minutes or until hot and bubbly.
-
Remove from the oven and let sit for a few minutes to continue cooking. Season with salt and pepper to taste. Serve with a garnish of fresh parsley.
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