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A rustic bowl filled with shiny, saucy baked beans, garnished with fresh herbs, with a spoon partly submerged. Perfect for a baked beans recipe.
Layla

Classic Sweet & Smoky Vegetarian Baked Beans

This homemade baked beans recipe delivers a perfect balance of sweet and smoky flavors, making it the ultimate vegetarian side dish for any gathering. Hearty and comforting, these beans are slow-baked to perfection.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Beans
  • 2 cans navy beans (15 ounces each), rinsed and drained
  • 1 tbsp olive oil
  • 1 large yellow onion finely chopped
  • 2 cloves garlic minced
For the Sauce
  • 1/2 cup ketchup
  • 1/4 cup dark molasses
  • 1/4 cup light brown sugar packed
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp smoked paprika
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper (optional, for a kick)
  • 1 tsp vegetarian Worcestershire sauce
  • 1/2 cup vegetable broth or water

Equipment

  • Large oven-safe pot or Dutch oven (3-4 quart)
  • Cutting board
  • Sharp knife
  • Measuring Cups
  • Measuring Spoons
  • Wooden spoon or spatula

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. Heat olive oil in a large oven-safe pot or Dutch oven over medium heat. Add the finely chopped onion and sauté for 5-7 minutes, until softened and translucent.
  3. Add the minced garlic to the pot and cook for another minute until fragrant, being careful not to burn it.
Combine & Bake
  1. Stir in the ketchup, dark molasses, light brown sugar, apple cider vinegar, Dijon mustard, smoked paprika, salt, black pepper, cayenne pepper (if using), and vegetarian Worcestershire sauce. Mix well until all ingredients are combined and the sauce is smooth.
  2. Drain and rinse the canned navy beans thoroughly. Add them to the pot along with the vegetable broth (or water). Stir everything together to ensure the beans are evenly coated with the sauce.
  3. Bring the mixture to a gentle simmer on the stovetop. Once simmering, cover the pot with a lid and transfer it to the preheated oven.
  4. Bake for 75-90 minutes, stirring halfway through, or until the beans are tender and the sauce has thickened to your desired consistency. If the beans seem too dry, you can add a splash more broth or water.
  5. Remove from the oven and let stand for 10 minutes before serving. The sauce will thicken further as it cools.

Notes

For an even deeper flavor, you can prepare these baked beans a day ahead and reheat them gently on the stovetop or in the oven. They store wonderfully in an airtight container in the refrigerator for up to 4-5 days. If using dried beans, you'll need 1.5 cups dried navy beans, soaked overnight or quick-soaked, then simmered until tender before adding to the sauce.