Vegan Baked Beans
These sweet yet smokey baked beans are perfect side dish for your meatless meal.
Equipment
- 2 Quart Baking Dish
Ingredients
- 3 15oz. Cans White Beans Navy or Great Northern Beans
- 1/4 Cup Diced Onion I used a shallot.
- 1/2 tsp Minced Garlic
- 1 Tbsp Molasses
- 1/2 Cup Real Maple Syrup
- 1/2 Cup Ketchup
- 1 tsp Yellow Mustard
- 1/2 tsp Salt
- 1 Tbsp Maple Vinegar Or Apple Cider Vinegar
- 1 1/2 Cup Water
Instructions
- If using dried beans, soak the beans over night and cook to the packages directions.
- Preheat oven to 325° F.
- Open the canned beans, drain and rinse.
- In a 2 quart baking dish, add the drained canned beans.
- Add in all the other ingredients, stir and cover.
- Bake for 1 hour, stir and if the sauce is thick enough, it is done, but if it is not, return to the oven and check every 15 minutes until it is thick enough.
- These beans should have a similar consistency as store bought canned baked beans.
- Once the beans are done, remove from the oven to cool.
- Serve immediately or cool to store.
Notes
Serve these vegan baked beans as a side to your hotdog, burgers, and potato salad.
Try them not only with potato salad, but on top of your baked potato, fried potato, or even the Vegan Hobo Dinner.
And Chips!! I love dipping my potato chips in these beans as a dip, oh so yummy!
Another favorite way I love to enjoy these vegan baked beans is to serve these beans on top of buttered bread, toasted or not toasted.