Vegan Baked Beans

by Jill Dalton

Summer is arriving in style, and you can’t have summer without baked beans, so we have cooked up a Nutritarian version that brings all the sweet delicious flavor and wholesome goodness of real baked beans with none of the junk found in a can (we are looking at you Heinz). This recipe is SOS Free (Salt, Oil, Sugar Free), Vegan, Gluten Free, and Whole Food Plant Based Awesome.

Baked Beans

Print Recipe
Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.5/5
( 33 voted )


1 lb dry beans (I use Rancho Gordo)
1 can unsalted chopped tomatoes
1 can unsalted tomato paste
1 onion (quartered)
10 dates
4 cups water

Main Ingredients
1 tsp onion powder
1/2 tsp cumin
1 Tbsp Braggs liquid amino acids
2 Tbsp white wine vinegar
1 onion (chopped)
4 - 6 cups chopped kale (roughly one bunch)


  1. Soak beans overnight or for at least 6 - 8 hours.
  2. Drain.
  3. Add the chopped tomatoes, tomato paste, onion, dates and water into a blender and blend until all is blended to make the sauce.
  4. Add to the beans along with the remaining ingredients.
  5. Stir and bake at 350 for at least 2- 3  hours or until the beans are soft.
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Rosanne March 25, 2018 - 5:28 am

What type of Rancho Gordo beans are you using for this? Looks yummy! Thanks.

Jill Dalton March 25, 2018 - 9:49 am

I believe they were the Rio Zape beans.

Katie Davis February 4, 2021 - 4:16 pm

Looking forward to using this recipe but it states onion twice.. do I add 2 onions, 1 quartered and the other chopped?

Jill Dalton February 5, 2021 - 10:15 am

The first quartered onion is for blending in the sauce and the diced onion you stir in to the beans.

Ame August 24, 2019 - 4:34 pm

These were delicious thank you! However my pinto beans took over 4 hours to finish. One reason could be that I used a stainless steel pot instead of cast iron.

Kelli December 7, 2019 - 8:39 pm

Anyone tried to do these in the instant pot yet?

Ausrine Petrauskyte July 29, 2020 - 9:04 am

Was wondering how long they last in the fridge, and can you freeze them?

Jill Dalton August 1, 2020 - 9:27 am

They will last for about a week in the fridge and you can freeze it for a couple months.

Hildy May 8, 2021 - 11:40 am

Does the kale serve a purpose other than taste? I don’t care for the flavor of kale (or spinach) in things, so I’m wondering what I could substitute? Lentils?

jeffrey.dalton May 12, 2021 - 1:16 pm

Hi Hildy, the kale is for nutrition, texture, flavor, but you can use something else or leave it out as needed.

Lynette April 9, 2022 - 4:11 pm

Just a few quick questions about soaking the beans please. I have always used canned beans when making baked beans.

How much water do you use to soak a pound of dry beans?

Do you soak them in the refrigerator overnight or just on the counter?

If on the counter, what temperature of water do you use? Hot, warm, or cold water?

Do you rinse the beans in a colander after they have soaked before using in the recipe.

Thank you!


Jill Dalton April 12, 2022 - 10:19 am

When soaking beans, I use tap water at room temperature and I cover the beans past the top about 2 inches or so. I leave them on the countertop overnight. Before cooking, I just pour off the water.

Patsy Bryan July 28, 2022 - 3:08 pm

What size canned tomatoes, please?

Jill Dalton July 31, 2022 - 4:09 pm

14-15 ounce can


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