Best 10 Vegetarian Baked Beans Recipes

VEGETARIAN BAKED BEANS

Steps:

• Place navy beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
• Drain navy beans and put into a pot with 5 cups water.
• Bring water to a boil; reduce heat and simmer until beans are tender, about 1 hour.
• Preheat oven to 250 degrees F (120 degrees C).
• Combine beans, onion, brown sugar, molasses, vinegar, mustard, garlic, nutmeg, and cinnamon in a 2-quart casserole dish with a lid; season with pepper. Place lid on dish.
• Bake in the preheated oven, 5 to 7 hours, stirring halfway through and adding water if mixture is too dry. Remove lid and bake until mixture has reduced to desired thickness, about 1 hour more.

VEGETARIAN BAKED CRANBERRY BEANS

Steps:

• Cover beans with water in a large pot and allow to soak for 6 to 8 hours. Drain and rinse under cold running water.
• Cover soaked beans with fresh water about 3 inches above the top of the beans and bring to a boil over medium-high heat. Add bay leaf and 1/2 of the bouillon cube. Reduce heat and simmer until beans are al dente, about 45 minutes.
• Drain beans and reserve the liquid. Discard bay leaf.
• Heat olive oil in a large pot. Add onion and bell pepper; cook until soft and translucent, about 5 minutes. Add drained beans and stir to combine. Add remaining 1/2 bouillon cube, tomato sauce, tomato paste, sugar, mustard, vinegar, chipotle flakes, and paprika. Stir and simmer until sauce has cooked down and beans are soft but not mushy, about 20 minutes. Add some of the reserved bean stock if necessary to keep it from burning, but not too much to make it soupy. Serve warm.

VEGETARIAN BAKED BEANS

Steps:

• Preheat oven to 325 degrees.
• Place beans in a large pot and add enough water to cover; let soak overnight. Drain and return to pot; add enough water to cover and simmer over medium-high heat for 30 minutes. Drain and transfer to a large bowl; stir in molasses, maple syrup, mustard, and tomatoes. Set aside.
• Coat the bottom of a Dutch oven or a 9-by-13-inch high-sided baking dish with olive oil. Add onions and top with bean mixture. Add enough boiling water to cover bean mixture by 1 inch. Cover Dutch oven with lid or baking dish with parchment paper-lined aluminum foil. Transfer to oven and bake until beans are softened, about 1 1/2 hours, checking water level and adding more as necessary.
• Uncover beans and continue baking until thick and syrupy, about 45 minutes more. Season with salt and pepper and serve.

VEGETARIAN BAKED BEANS

Steps:

• Soak beans overnight in large bowl of cold water.
• Discard water in the morning and drain.
• Put beans in crockpot and cover with water (should be about 1/2" above the beans.) Add remaining ingredients.
• (No need to saute' onion and garlic first.) Stir well.
• Put crockpot on high for approx.
• 2 hours and turn to medium heat overnight.

VEGETARIAN BAKED BEANS RECIPE BY TASTY

Steps:

• Preheat the oven to 350ºF (180ºC).
• In a large saucepan, heat the olive oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 4-5 minutes, until semi-translucent.
• Add the garlic and cook for another 2-3 minutes, until fragrant.
• Add the paprika, chili powder, mustard powder, salt, and pepper and cook for 2 more minutes, until the spices are fragrant.
• Add the tomato paste, maple syrup, molasses, soy sauce, apple cider vinegar, and liquid smoke and stir for 1-2 minutes, until well-combined.
• Then, add the vegetable broth and stir until smooth, about 1 minute.
• Add the beans and stir for 1-2 minutes, until evenly coated.
• Cover and bake for 40 minutes, until the beans are bubbling. Uncover and bake for another 10 minutes, or until desired consistency is reached.
• Stir well and serve.
• Enjoy!

VEGETARIAN "BAKED" BEANS (CROCK POT)

Steps:

• Soak navy beans overnight- the longer the better. I usually soak them for about 12 hours.
• Drain beans and rinse off. Put into crock pot along with the rest of the ingredients.
• Cover crock pot and cook 7-8 hours on high or 10-13 hours on low. These cook times are approximate. Cook until the beans are finished. Add water to crock pot if needed.
• Enjoy!
• Note: Cook time listed does not include soaking time.

HEARTY VEGETARIAN BAKED BEANS

Steps:

• Combine meatless ground beef, onion, garlic salt, and pepper in a pot over medium to medium-high heat. Cook and stir until browned, about 5 minutes.
• Add baked beans, ketchup, mustard, honey, and vinegar; stir until completely combined and heated through, about 5 minutes more. Serve warm.

SLOW-COOKER VEGETARIAN MAPLE-SRIRACHA BAKED BEANS

Steps:

• Rinse and sort the beans and add them to a large pan. Soak them in two quarts of cold water overnight. You can also bring two quarts of water to a boil, add the beans, and soak them for a couple of hours. Pretty much every bag of dried beans will have specific instructions for soaking.
• After soaking, drain the beans, add them back to the pan and fill the pan with enough water to cover one or two inches above the beans. Place beans over medium heat. Add the onion, bay leaf and peppercorns. Bring to a boil, then reduce the heat to a low. Simmer the beans for about two hours, or until tender. Drain.
• Add drained beans to Crock Pot. Add the maple syrup, ketchup, brown sugar, sriracha, Worchestershire sauce, ground ginger, and salt. Stir.
• Cook on low for about 10 hours.

HOME-STYLE VEGETARIAN BAKED BEANS

Steps:

• Heat olive oil in a large saucepan over medium heat. Add green bell peppers and green onions; cook and stir until slightly cooked, about 2 minutes. Stir in vegetarian baked beans, kidney beans, ketchup, red wine vinegar, brown sugar, chili powder, garlic powder, and liquid smoke flavoring.
• Reduce heat and let simmer, uncovered, until completely heated, about 15 minutes.

SLOW COOKER "YOU'LL NEVER MISS THE BACON" VEGETARIAN BOSTON BAKED BEANS

Steps:

• Soak. Rinse the beans and sort through them, discarding any beans that look "off" or any foreign objects. Place beans in Crock Pot and cover with 3-4 inches of water. You can also add them to a pot or bowl; I just like to use my Crock Pot stoneware because in the end that's one less dish to clean. Cover and let soak overnight or for at least 8 hours. Pour the soaked beans into a colander and rinse well. Rinse out the Crock Pot. Set soaked beans aside; you'll add them back to the Crock Pot in a minute.
• Assemble. Add onion, pepper, broth, molasses, brown sugar, olive oil, dry mustard, smoked paprika, cayenne pepper, salt, and pepper to Crock Pot. Mix until combined. Add back your soaked and drained beans and stir until combined. Add bay leaf.
• Cook. Cook on high for 8-10 hours or on low for 12-14 hours. Note: Slow Cookers can vary, so the first time you make this, you may want check on it periodically and see if you need more broth or water after the first few hours. But don't worry, your beans shouldn't turn to mush! The molasses helps to prevent that.
• Leftover beans keep up to three days refrigerated in an airtight container. They also freeze well.