Serves 6 to 8 || Prep time: 20 minutes || Total time: 1 1/2 hours (mostly oven)
This easy vegan baked bean recipe is called “cheater” because of the canned beans. Ideal for when visitors from Boston show up unannounced and you want something that tastes like it took all day. And they are so much better than baked beans from the supermarket. Not cloyingly sweet, just savory, a little smoky, a little tangy, baked low and slow until the sauce thickens and the whole thing smells like a cookout.
No summer event is complete without a pot of baked beans. They belong next to the slaws, corn, grilled veggies and creamy salads. Baked beans make the whole spread feel more like a party. This vegan baked beans recipe leans classic but keeps things balanced. A lot of baked beans go too sweet or too heavy. These hit the sweet spot (no pun intended): the molasses gives depth without taking over, and the tomato and mustard keep everything grounded and just sharp enough. The kind of side dish that takes up extra room on everyone’s plate. You always want a little bit of the baked beans sauce sneaking over to the potato salad.
The ingredient list is blissfully succinct and mostly stuff you have. Canned white beans, tomato sauce, molasses, mustard powder, allspice, bay leaf, plus some caramelized onion and garlic to get things going. And be sure to use light molasses, not blackstrap, which is much more bitter.
The method is dead simple, too. Everything comes together on the stovetop, then goes into the oven for about an hour. Stir it once. When it comes out, the sauce is thick and glossy and the beans have soaked up all that flavor. It tastes like something that cooked all afternoon over a campfire, not in your air conditioned apartment. These hold well, reheat beautifully, and get even better the next day.
For the full New England experience, serve with Boston Brown Bread: the classic pairing and one of the most underrated combinations in American food. That recipe is in Veganomicon, but maybe I will put it online one day if you ask.
More essential cookout recipes
Smoky Vegan Hot Dogs — The obvious companion. Serve alongside or chop them up and throw them right into the beans like the adult you are.
Creamy Vegan Macaroni Salad — The creamy, tangy counterpart to these smoky beans. This is the duo that makes a cookout feel complete.
Devilish Potatoes (Vegan Deviled Eggs) — A classic party appetizer to keep people busy while the beans are in the oven.
Quarter Pounder Beet Burger — A hearty, beautiful burger that belongs at any cookout table. Baked beans on the side are non-negotiable.
Quinoa Salad With Black Beans & Mango — Bright, fresh, and a great contrast to the rich smoky beans. Another Veganomicon classic.
VEGAN BAKED BEANS FAQ
Can I make these ahead of time? For sure. They reheat beautifully and taste even better the next day, and the day after that, once everything has had time to settle.
Can I make these on the stovetop instead of the oven? You can simmer them covered on low for about an hour instead, stirring occasionally. The oven gives you a slightly thicker, more caramelized sauce but the stovetop gives you beans.
What kind of beans should I use? Small white beans like navy beans or great Northern. Navy beans are the most traditional for baked beans and hold their shape well.
Why light molasses and not blackstrap? Blackstrap is significantly more bitter and will throw the whole flavor off. Light molasses gives you that deep, rich sweetness without the edge.
How long do leftovers keep? Up to 5 days in the fridge in a sealed container. They thicken up as they sit so you may need to add a splash of water when reheating.
How did I end up here? You were probably searching for “vegan baked beans,” “easy baked beans,” or “vegan baked beans recipe.” Maybe “vegan BBQ side dish” or “baked beans from scratch.” You found it! A classic, smoky, molasses-based vegan baked bean recipe made with simple ingredients. Welcome to the best site!
Cheater Baked Beans
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion finely diced
- 3 cloves garlic minced
- 1 15-ounce can tomato sauce
- 1/2 cup light molasses not blackstrap
- 2 teaspoons mustard powder
- 2 teaspoons smoked paprika
- 1 teaspoon salt
- 1/4 teaspoon ground allspice
- 5 bay leafs
- 2 15-ounce cans small white beans, drained and rinsed
Instructions
- Preheat a medium-size oven-safe pot over medium heat. Sauté the onion in the oil for about 10 minutes; you want the onion to be a little bit browned, but definitely not burnt, just a little caramelized. Add the garlic and sauté for 1 more minute.
- Add the tomato sauce, molasses, mustard powder, paprika, salt, allspice, and bay leafs and cook for about 5 minutes.
- Add the beans, then cover the pot and transfer it to the oven. Bake for an hour, giving it a stir just once at about 30 minutes into the baking process. The sauce should thicken and sweeten. Keep warm until ready to serve. Remove bay leafs before serving (with tongs, don’t burn yourself)
