Go Back
a ladle lifting vegan baked beans out of a pot.

Vegan Baked Beans

Cindy
Vegan Baked Beans are an easy stovetop beans recipe that is packed with flavor and the perfect BBQ side dish for summer gatherings.
Print Recipe Pin Recipe
Course Side Dish Recipes
Cuisine American
Servings 6 Servings
Calories 332 kcal

Ingredients
  

  • 1 tbsp olive oil
  • 1 onion diced
  • 3 cloves garlic crushed
  • 1 tbsp tomato paste
  • 1 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 ½ tsp smoked paprika
  • 1 ½ tsp chili powder mix
  • 3 400 g/14oz cans cannellini beans
  • 1 400 g/14oz can chopped tomatoes
  • ½ cup vegetable stock
  • Salt and pepper to taste

Instructions
 

  • Heat the olive oil in a large pot. Fry the onion on a medium setting until softened (about 5 minutes), then add the garlic and cook for another minute, stirring constantly.
  • Add the tomato paste, soy sauce, brown sugar, smoked paprika and chili powder. Mix well and cook for another few minutes.
  • Add the cannellini beans, chopped tomatoes, vegetable stock and some salt and pepper to taste. Stir well, bring to a boil then leave to simmer for 25 minutes.

Notes

  • I like to make this recipe with cannellini beans, but you can use any kind of beans you like! Chili beans, kidney beans, butter beans or even black beans will work.
  • Use two different kinds of beans if that's what you have on hand. This is a great recipe for using up pantry staples.
  • Transfer the beans to a casserole dish after they've simmered for the full "baked beans" experience. They'll also travel better that way.
    • Keyword vegan baked beans