Vegan Baked Beans

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Vegan Baked Beans

Jill Dalton
Some form of Baked Beans are a staple food the world over. Our vegan Baked Beans bring the full nutritional powerhouse of added cabbage and mushrooms to delight your sense and feed your gut biome. The rich smoky tomato sauce and soft fiber rich beans will have you coming back for more.
4.42 from 50 votes
Prep Time 8 hours 15 minutes
Cook Time 1 hour 30 minutes
Total Time 9 hours 45 minutes
Course Side Dish
Cuisine American
Servings 8 people
Calories 294 kcal

Ingredients
 
 

Instructions
 

  • Soak beans in water overnight.
  • Cook the soaked beans that have been rinsed and drained in 4 cups of water until almost soft (about 30 minutes or so)
  • Sauté onions, cabbage and mushrooms until onions are soft.
  • Blend the tomatoes, tomato paste, mustard, dates, molasses and broth.
  • Pour the blended mixture into the beans along with the remaining ingredients in the Dutch oven and stir.
  • Cover and bake at 350°F for 1 -1 1/2 hours or until beans are completely soft.
  • If you like the sauce to be thicker, remove the lid and bake for another 30 minutes.

Nutrition

Calories: 294kcalCarbohydrates: 59gProtein: 17gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.1gSodium: 399mgPotassium: 1495mgFiber: 12gSugar: 19gVitamin A: 805IUVitamin C: 26mgCalcium: 112mgIron: 6mg

13 thoughts on “Vegan Baked Beans”

  1. What kind of beans? Red kidney beans seem like the most common kind for chili, but you didn’t specify, so just wondering.

    Thanks for all your time sharing recipes!!!

  2. These bakes beans are soooo delicious! Followed the recipe exactly and wouldn’t change a thing. This is going to be a new regular for me as I can struggle to get enough beans consumed each day. Thanks Jill 🙂

  3. I want to convert this into an instant pot recipe! Usually I cook dried black beans for 23 minutes in the instant pot (at sea level)… Maybe I could cook the beans for 3/4 of the time, then add the other ingredients (the sautéed and the blended stuff) and then cook again on high pressure for the remaining 6 or so minutes… it might not have the depth of flavor though of baking the dish. Thoughts?

    1. I think that would work but you are right about the depth of flavor. It is always better when cooking the slow way.

  4. Miriam Kearney

    My family prefers maple syrup flavoured beans – any idea how much maple syrup to replace the molasses?

  5. I have prepared this recipe in a Dutch Oven on the stove and in the oven for our Orcas Island monthly Vegan Pot Luck and it was a major hit – kudos to you. Today I tried it in an Instant Pot. Did NOT soak the beans. Sauteed the onions, mushrooms, cabbage and a large handful of chopped garlic scapes in the Instant Pot , then added 4 cups of vege broth, the beans and the blended sauce all together (total of 6 cups vege broth). Cooked on high pressure for 75 min (plus preheat time), then allowed it to release the pressure naturally for 20 minutes. Turned out fantastic. This recipe exactly filled a 6 qt Instant Pot. Beans were perfect texture. Thanks for your wonderful recipes. Hope this helps for anyone that wants to try it in an Instant Pot.

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