Vegetarian Baked Beans

5 from 4 votes

These Vegetarian baked beans are my go-to recipe for a quick and nutritious lunch or side dish. Flavored with spices, maple syrup, and tomato puree, these cannellini baked beans are healthy, low in sugar, and ready to go in just 30 minutes.

Prep Time5

Cook Time25

Total Time30

Course: Side Dish

Cuisine: American, Vegan, vegetarian

Diet: Gluten Free, Low Fat, Low Lactose, Vegan, Vegetarian

Servings:

Calories: 224kcal

Author: Anjali Shah

Ingredients

1 tbsp extra virgin olive oil
1 tbsp onion finely diced
1½ cups tomato pureé
1 tbsp smoked paprika
2 tsp apple cider vinegar
2 tbsp soy sauce
2 tbsp maple syrup
1 tsp garlic powder
¼ - ½ tsp salt
½ - ¾ cup water
28 oz canned cannellini beans washed and drained (2 14-oz cans)

Instructions

To Make In The Oven

Heat the oil in a pot over medium heat, sauté the onion until soft and translucent.
Combine all ingredients from tomato pureé through to salt, stir to combine.
Mix in ½ cup of water and cannellini beans and continue to simmer for 5 minutes.
Transfer the large pot of beans to the oven. Bake at 400 degrees F for 20-25 minutes until the sauce has thickened and is nice and bubbly. Stir halfway through the cooking time to prevent sticking. Remove the cooked beans from the oven and serve.

To Make On The StoveTop

Heat the oil in a pot over medium heat, sauté the onion until soft and translucent.
Combine all ingredients from tomato pureé through to salt, stir to combine.
Mix in ½ cup of water and continue to simmer for 5 minutes.
Next, add the cannellini beans and gently stir through the sauce.
Bring the baked beans back to a simmer and cook for another 5 minutes. Adjust thickness by adding more water if needed.
Adjust seasoning to taste and serve.

Video

https://youtu.be/rYMlrrEh1T4

Notes

My #1 Secret Tip for this vegetarian baked beans recipe is to give the beans a gentle stir to make sure the sauce is distributed evenly and to prevent the beans from sticking to the bottom of the pot.
For Baking: If you do not have an oven-safe pot, I recommend using any large saucepan. Before baking, place beans in a baking dish and transfer to the oven.
Prevent Overcooking: Avoid overcooking the beans. They should be tender but not mushy. Check the beans periodically for doneness. You can also add a pinch of baking soda to the cooking water to help maintain the texture of the beans.
Slow cooker: If you prefer, you can make these healthy vegetarian baked beans in the slow cooker instead! I transfer all the ingredients to the slow cooker, give it a good stir, and cook on high for about 3 hours, or low for about 6 hours.

Nutrition