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

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

Ingredients

1 lb dry beans (I use Rancho Gordo) http://www.ranchogordo.com
Sauce
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)

Instructions

  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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10 comments

Rosanne March 25, 2018 - 5:28 am

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

Reply
Jill Dalton March 25, 2018 - 9:49 am

I believe they were the Rio Zape beans.

Reply
Katie Davis February 4, 2021 - 4:16 pm

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

Reply
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.

Reply
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.

Reply
Kelli December 7, 2019 - 8:39 pm

Anyone tried to do these in the instant pot yet?

Reply
Ausrine Petrauskyte July 29, 2020 - 9:04 am

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

Reply
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.

Reply
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?

Reply
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.

Reply

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