Vegan Smoky Baked Beans

Vegan Smoky Baked Beans

There’s something deeply satisfying about a hearty, flavorful dish that’s both comforting and nourishing—especially when it’s plant-based. These Vegan Smoky Baked Beans are exactly that. Packed with rich, smoky flavors and a touch of sweetness, they’re a versatile recipe that works as a main dish, a side, or even a topping. Whether you’re a seasoned vegan or simply looking to incorporate more plant-based meals into your routine, this recipe is a must-try. It’s easy to make, requires simple ingredients, and delivers a depth of flavor that will have everyone asking for seconds.

What makes these baked beans stand out is the perfect balance of spices, sweetness, and tanginess. Smoked paprika and cumin create a warm, smoky base, while maple syrup and molasses add a subtle sweetness. A splash of apple cider vinegar and Dijon mustard brightens the dish, making it anything but ordinary. Plus, it’s baked to perfection, allowing the flavors to meld together into a thick, luscious sauce that clings to every bean.

I love serving these beans on toasted sourdough for a quick meal, as a side with roasted veggies, or even as part of a hearty brunch spread. They’re a crowd-pleaser that’s as satisfying as it is wholesome. I hope you enjoy making and sharing this recipe as much as I do—it’s a dish that brings people together, one delicious bite at a time.

Vegan Smoky Baked Beans Ingredients:

• 2 tablespoons olive oil

• 1 small yellow onion, diced

• 3 cloves garlic, minced

• 1 teaspoon smoked paprika

• 1 teaspoon ground cumin

• 1/2 teaspoon chili powder (optional, for heat)

• 1/2 teaspoon dried thyme

• 1 can (15.5 oz) navy beans or cannellini beans, drained and rinsed

• 1/4 cup tomato paste

• 1 1/2 cups vegetable broth

• 2 tablespoons maple syrup

• 1 tablespoon molasses

• 1 tablespoon apple cider vinegar

• 1 tablespoon Dijon mustard

• 1 teaspoon soy sauce or tamari

• Salt and black pepper, to taste

Vegan Smoky Baked Beans Instructions:

1. Preheat the oven to 350°F (175°C).

2. In an oven-safe skillet or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 5 minutes until soft.

3. Stir in the garlic, smoked paprika, cumin, chili powder, and thyme. Cook for another 30 seconds until fragrant.

4. Add the tomato paste and cook for 1 minute, stirring constantly.

5. Pour in the vegetable broth, maple syrup, molasses, apple cider vinegar, mustard, and soy sauce. Stir well to combine.

6. Add the beans, stirring to coat them in the sauce. Season with salt and black pepper.

7. Transfer the skillet to the preheated oven and bake for 30-35 minutes, until the sauce thickens.

8. Remove from the oven and let it cool slightly before serving.

Serving Suggestions:

• On toasted sourdough or crusty bread

• As a side with roasted veggies or grilled mushrooms

• With a sprinkle of fresh parsley for freshness

Baked beans have a rich history that spans centuries and continents. Originating with Native Americans, who cooked beans with bear fat and maple syrup in earthenware pots, the dish was adapted by European settlers. In the 17th century, the British embraced baked beans, using navy beans and molasses, which became a staple in their diet. The recipe evolved further in the U.S., particularly in New England, where Boston baked beans—slow-cooked with molasses and salt pork—became iconic. Today, baked beans are enjoyed worldwide, with variations like the UK’s tinned beans in tomato sauce and vegan versions, showcasing their enduring appeal and adaptability.