Sweet, smoky, and ultra-satisfying, this flavorful, oil-free Vegan Baked Beans recipe is a healthy spin on a classic potluck and holiday dish.
- 2 – [ 15.5 oz. cans ] navy beans, drained and rinsed
- 1 – [ 15.5 oz. can ] pinto beans, drained and rinsed
- 1 – [ 15.5 oz. can ] kidney beans, drained and rinsed
- 1 – [ 15.5 oz. can ] great white northern beans, drained and rinsed
- 2 Tablespoons minced garlic
- ¼ cup tomato paste
- 1 – [ 8 oz. can ] tomato sauce
- 1 ½ cups low-sodium vegetable broth *
- 1 cup water
- 1 teaspoon molasses *
- 1 Tablespoon distilled white vinegar
- 1 Tablespoon reduced-sodium tamari *
- ½ cup pure maple syrup (+/-) *
- 1 teaspoon liquid smoke *
Sauce Spice/Herb Ingredients:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 Tablespoon dried minced onions
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried ground mustard powder
- 1 teaspoon sea salt (+/-) *
- 1/8 teaspoon black pepper (+/-)
- 1 bay leaf (optional)
- Preheat the oven to 400 F.
- Place the Sauce Spice/Herb Ingredients (except bay leaf) into a small bowl, mix to combine, set aside.
- Place all the beans into a large bowl, gently toss. Set aside.
- Place all the Sauce Ingredients and Sauce Spice/Herb mix into a bowl, mix well, then dump the sauce mixture over the beans, mix until all the beans are thoroughly mixed with the sauce.
- Pour the beans/sauce mixture into a large casserole dish or Dutch Oven, tuck the bay leaf in, then place uncovered in a preheated 400 F oven and bake for 60 minutes.
- Remove from the oven, stir, then allow to sit undisturbed for 15 minutes, then discard the bay leaf, stir, serve, and enjoy.
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.