Recipe Image

Vegan Baked Beans

  • 30 m
  • 55 m
Hilary Meyer
“These vegetarian and vegan baked beans are everything you want them to be—thick, sweet and smoky. Plus, they're so easy to make for a barbecue side that everyone will enjoy.”


    • 3 tablespoons canola oil
    • 1 large onion, finely chopped
    • 3 (15 ounce) cans low-sodium navy or great northern beans, rinsed
    • 1½ cups water
    • ¾ cup ketchup
    • ⅓ cup maple syrup
    • 1 tablespoon cider vinegar
    • 1 teaspoon dry mustard
    • ½ teaspoon salt
    • ½ teaspoon ground pepper


  • 1 Heat oil in a large saucepan over medium-high heat. Add onion and cook, stirring occasionally, until browned, 6 to 10 minutes.
  • 2 Add beans, water, ketchup, maple syrup, vinegar, mustard, salt and pepper. Bring to a boil over high heat. Reduce heat to a simmer and cook, stirring occasionally, until beans are very tender and the liquid has thickened, about 30 minutes.
  • To make ahead: Refrigerate for up to 3 days. Reheat on the stovetop or in the microwave.
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