Given my love of beans now, you may be shocked to hear that I hated them when I was young. Specifically, I had a thing against baked beans. Growing up in the Midwest, baked beans were a thing for nearly every family get-together, and I never understood why my family liked them so much.

Luckily for all of us, the times have changed, and I'm here now to share my favorite vegan baked bean recipe. 

What Makes Baked Beans?

While baked beans have roots in indigenous cuisines of North America, they have spread far and wide. However, a few key things make a baked bean a baked bean (even if it's not truly baked). 

When I think of baked beans, I think of a tender, small bean infused with a slightly sweet, smoky flavor bolstered by a rich tomato-based sauce (no ketchup here)! Then, the beans cook long enough that no one shines above the other. 

Why Vegan Baked Beans

Many traditional baked beans use bacon, which provides quite a bit of flavor. I like to use a combination of ingredients to get a rich, umami flavor without the bacon.

Smoky Goodness

For starters, traditional baked beans have an underlying smoky quality. Since this flavor is not overwhelming, we can get by with some help from added smoked paprika and smoked salt. 

I love having smoked salt on hand for many recipes, so I highly recommend getting one if you still need a bottle. Paired with the smoked paprika sans bacon, you're good to go.

The Saltiness of it all

Arguably, the most significant contribution is that bacon adds a layer of salt that is more than just salt. To help add a bit more umami to this salty flavor, I turn to fermented items. These vegan baked beans are a great time to use a fermented paste with more boldness. I prefer to use red miso or doenjang. 

Also, look for vegan Worcestershire sauce. Traditional Worcestershire uses anchovies, but the vegan varieties on the market use soy sauce as their main ingredient, with secondary flavors of tamarind and mushroom.

This combination means you could easily use soy sauce instead of Worcestershire sauce (a bonus if you have tamarind concentrate and mushroom powder).

A Bit of Sweetener

I've changed my go-to sugars over the years, primarily as I've had access to international markets. Panela, piloncillo, or black slab sugar are all solid, unrefined bricks of sugar that have a deeper flavor than brown sugar due to the levels of molasses. Any market with a decent collection of Latin American or Asian products will carry a type of unrefined sugar. 

Paired with an extra bit of molasses, the unrefined sugar helps the beans shine without being overly sweet. Of course, if brown sugar is what you have, definitely use that!

The Best Bean Variety

When it comes to bean varieties, small navy beans are the traditional baked beans, but I also use a variety of beans. I highly recommend checking out Rancho Gordo and using their Yellow Indian Woman Bean or Primary Beans Alubia Blanca. Any variety that can hold its shape over a long cooking period works well for baked beans.

Vegan Baked Beans, A whole meal

I adore using baked beans as a centerpiece for a meal. Think baked beans served on a bed of polenta, smothered on toast, or as a solid grain bowl topping paired with roasted vegetables. You can easily make these vegan baked beans in a large batch and use them throughout the week.

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Vegan Baked Beans

4 to 6 servings

A hearty vegan baked bean that relies on smoked paprika, unrefined sugar, and a red miso to make up for no meat.

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

• 1 large yellow onion
• 2 tablespoons olive oil
• ¼ teaspoon kosher salt
• 3-4 garlic cloves (minced)
• 6 tablespoons (100 g) tomato paste
• ¼ cup (55 g) Panela, piloncillo, black slab sugar, or brown sugar
• 2 tablespoon molasses
• 2 tablespoons apple cider vinegar
• 2 tablespoons vegan-friendly Worcestershire sauce or soy sauce
• 1 tablespoon stone ground mustard
• 2 teaspoons chili powder
• 2 teaspoons smoked paprika
• ½ teaspoon smoked salt
• 3 cups (1 kg) cooked navy beans in their liquid or vegetable broth*
• 2-4 tablespoons red miso or doenjang*

1. Preheat oven to 350˚F.
2. Peel and mince the onion. Heat a small Dutch oven over medium-low heat. Add the olive oil, followed by the minced onions. Cook until the onions are tender and translucent, 12-14 minutes. Add the garlic and cook for a minute more. Measure in the tomato paste and cook for another minute or two until it becomes fragrant.
3. Measure in the sugar, molasses, apple cider vinegar, Worcestershire sauce, mustard, chili powder, smoked paprika, and salt. Stir until well combined, then add the navy beans and liquid.
4. Bring to a boil, cover, and transfer the beans to the oven. Bake the beans for about 45 minutes, uncover, and cook for another 10 to 15 minutes. The sauce for the beans should be thick and cling to the beans.
5. Remove the beans from the oven and stir in 1-2 tablespoons of the red miso or doenjang. Taste and adjust the flavors as desired before serving.

Notes

*When I say 'in liquid,' I typically fill a measuring cup near the top with beans and pour the liquid over until it reaches the top. If you're using canned beans, I recommend draining them and adding enough vegetable broth to cover them.

* miso and doenjang can have vastly different impacts on the beans, so whichever you use, I recommend starting with a tablespoon or two and adding as desired.

 

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This recipe is an updated version of this original recipe. 

Video

Prep Time: 15 minutes minutes

Cook Time :1 hour hour