Smoky BBQ Vegetarian Baked Beans are slow cooked, saucy and spicy! Make this Vegetarian Baked Beans recipe with dried or already cooked beans, whatever fits your schedule. Make with homemade Smoky Bourbon BBQ Sauce for best flavor and share with BBQ Chickpea Burgers!
⭐️⭐️⭐️⭐️⭐️ Recipe Review: “So delicious, especially great payoff for the amount of effort. Served with cornbread and coleslaw (and bratwurst for the meat eaters) an loved by all. Thanks for another great recipe!” ~ Vivian
A Summer Essential: Vegetarian Baked Beans
An essential side dish with all things summer, homemade vegetarian baked beans are a perfect accompaniment to picnics, cookouts, BBQs, and camping!
This Recipe Is
- vegetarian and vegan
- made with dried beans or pre cooked, canned beans
- freezer friendly
- saucy, spicy and sweet
Being able to still enjoy smoky BBQ beans living a meat free life is a total win!
Thing is, this homemade baked bean recipe doesn’t need pork when mouthwatering flavors come from ingredients like Smoky Bourbon BBQ Sauce (hello brown sugar), smoky paprika and fire roasted tomatoes. These ingredients take this recipe over the top! And you’ll never ever miss the bacon. Seriously!
About the Key Ingredients
- Beans – either pre-cooked (canned) or dried beans. You can use just about any variety of dry bean, from navy beans, pintos to a mix of Rancho Gordo beans or black eyed peas (dried black eyed peas do not need to be soaked). If making with pre-cooked canned beans, choose pinto, navy or black eyed peas.
- Smoky Paprika – adds richness and smoky flavor.
- Red Chili Flakes – for a hint of spice. It doesn’t make the beans spicy, but just adds to the overall bold flavor.
- Fire Roasted Tomatoes – these canned tomatoes complement the smoky flavors of the BBQ sauce. They also adds moisture and richness.
- Smoky Bourbon BBQ Sauce – the taste of homemade is really special (and, it’s easy to make), but your favorite prepared brand will work deliciously too!
At a Glance: How to Make Vegetarian and Vegan Baked Beans
For this recipe, I’ve included how to make baked beans from scratch using dry beans and how to make baked beans from canned beans. Of course you can cook dry beans in a slow cooker or instant pot if that’s preferred, but for this recipe, I’m sharing how to cook dry beans on the stove top.
from dry beans
- First, soak the dried beans overnight in water.
- Second, drain, rinse and cook the beans.
- Third, while the beans are cooking, roast the aromatics: carrots, onions, smoked paprika and cumin.
- Fourth, once the beans are cooked and the aromatics are ready, mix them together, add the tomatoes and pour on the BBQ sauce!
- Last, bake the beans.
from canned beans
- First, roast the aromatics: carrots, onions and spices.
- Second, while the aromatics are cooking, drain and rinse a can of vegan beans.
- Third, once the aromatics are ready, mix in the beans, fire roasted tomatoes and pour on the BBQ sauce!
- Last, bake the beans.
Although the beans have a long bake of 45 minutes, they’re easy to pull together. While the baked beans are baking away in the oven, there’s plenty of time to whip up some Tofu BBQ Kebabs, Black Bean Walnut Burgers or BBQ Chickpea Burgers to pair with these vegetarian and vegan baked beans.
What to Serve with Baked Beans
Vegetaran and Vegan Mains
- Artichoke Chickpea Vegan No-Crab Cakes
- Sweet Potato Veggie Burgers
- Pulled Mushroom BBQ Sandwiches
- Grilled Tofu Vegetable Kebabs
- BBQ Chickpea Veggie Burgers
- Black Bean Walnut Burgers
- Zucchini and Corn Fritters
Other Sides to Share
- Broccoli Slaw
- Tomato Cucumber Salad
- Sweet Pea and Radish Salad
- Texas Potato Salad
- Carrot Raisin Salad with Creamy Honey Lemon Dressing
- Stuffed Baked Potatoes
- Spring Macaroni Pasta Salad
- Green Olive and Egg Potato Salad
Oh yeah, and cornbread! That can get a dunk in BBQ sauce. Try my, Gluten Free Cornbread Recipe or Jalapeno Cheddar Cornbread.
Good To Know
Vegan and Vegetarian Friendly
It depends on the recipe. Traditionally, pork is added to baked beans. Also, there may be animal based ingredients in the sauce used for baked beans, so this is a consideration as well.
However, this homemade BBQ baked beans recipe is vegetarian and vegan friendly, if you use a veg friendly BBQ sauce like this homemade Smoky Bourbon BBQ Sauce recipe I use for all things BBQ. It’s simple to pull together.
Beans for Baked Beans
Prepared baked beans are generally made from small beans, probably like Navy beans. So if you’re looking for a small BBQ baked bean variety, give Navy beans, provider or Black Eyed Peas a go.
If bean size isn’t a concern, use whatever you have on hand! I’ve used dried mixed beans, pinto beans, Rancho Gordo and Rockwall and cranberry beans. This recipe also works with canned pinto beans, kidney beans, and black eyed peas.
There are no rules for this recipe, however, because it’s the aromatics and sauce that provide the flavor. The beans provide texture and are simply a vehicle for the delicious, mouthwatering sauce!
Traci’s Tips
- This BBQ beans recipe calls for dry beans or already cooked canned beans. Cooked from dry takes a bit of extra time, but their creamyness is worth the wait. Canned beans are just so convenient.
- Make Ahead: You can make these beans up to three days in advance of when you need them. Store in a lidded container in the refrigerator until ready to reheat and share.
- Pick Your Baking Vessel: This vegetarian baked beans recipe bakes up beautifully in a small 3 quart (2.8 Liter) Dutch Oven or Baker.
Smoky BBQ Vegetarian Baked Beans
Ingredients
- 1 cup (200 grams) Dry Beans, such as Provider, Pinto, Navy or Mixed Beans OR 2, 15-ounces (425 grams each) Cans of Beans, rinsed and drained.* see note
- 2 cups (260 grams) Purple Onion, about one large, cut in half and sliced into thin 1/2 moons,
- 2 cups (215 grams) Carrots, sliced into thin coins, about 4 medium
- 2 Cloves Garlic, large, minced
- 1/8 teaspoon Red Chili Flakes , (if you like more heat, go with 1/4 tsp)
- 1 teaspoon Cumin, ground
- 2 teaspoons Smoked Paprika
- 1 teaspoon Fine Sea Salt
- 2 tablespoons Coconut Oil, olive oil or avocado oil
- 1 1/4 cups (350 grams) Fire-Roasted Tomatoes, crushed, one can
- 1 cup (275 grams) Smoky Bourbon Homemade BBQ Sauce
Instructions
For the Beans:
- If using canned beans, drain them and move on to step #2. Otherwise, soak dry beans overnight, or at least 8 hours, making sure water covers the beans by 3 inches. Drain and rinse the beans.In a medium saucepan, add beans and enough fresh water to cover beans by 3 inches. Add a heavy pinch of salt and bring to a boil. Turn heat to medium-low and simmer for about 30-60 minutes. Start checking the beans at around 30 minutes. The beans are done when they are tender and creamy on the inside. (How long it takes for the beans to cook depends on the age and type of the beans used). Drain and set aside.
- Preheat oven to 350 Fahrenheit (177 Celsius).
- In a medium baker, roasting pan or 3 quart (2.8 Liter) Dutch oven, add the onion, carrots, garlic, chili flakes, cumin, paprika, salt and coconut or olive oil. Stir. Roast for 20-25 minutes or until the carrots are tender, stirring after 5 minutes to evenly distribute the oil.
- To the onion mixture, add the cooked beans, fire-roasted tomatoes, and BBQ sauce. Gently stir.
- Bake, uncovered, at 350 Fahrenheit for 45 minutes or until bubbly and the sauce has thickened. Allow to rest for 5 minutes before sharing.
- Store leftovers in a covered container for up to three days or freeze for up to two weeks. When reheating, add additional BBQ sauce or water to thin the beans as they tend to thicken.
Video
Notes
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Made it? Leave a comment below!
The most helpful comment may include recipe rating, feedback, any modifications or helping other commentors.
The coconut oil is too strong of a flavour and the onions don’t cook in that amount of time.
Hi Jake! You can use either coconut oil or olive oil as indicated in the recipe. The onions are cooked twice, once to slightly soften them with the carrots (for 25 minutes), then again with the beans and seasonings (for 45 minutes). Additionally, the onions are sliced thin (as indicated in the recipe) so they cook through. Did you make the recipe?
Delicious and healthy . New favorite
Yay! SO happy you’re enjoying the baked beans, Nancy! Thank you for your note.
What store bought BBQ sauce do you suggest?
Hi Julie! It’s been so long since I’ve purchased prepared sauce, I’m unable to make a specific recommendation. Take a look at the ingredients. The one with the simplest ingredient list and ingredients you can pronounce would be the one I’d choose.
I feel a bit ridiculous requesting clarification for step #3: “Roast for 20-25 minutes or until the carrots are tender, stirring after 5 minutes to evenly distribute the oil.”
The photos didn’t seem to be clear, and the video link isn’t available, so my question is: when the recipe says “roast,” does it mean on the stovetop or in the oven? When I read “roast,” I think of the oven, but having to stir the mixture every five minutes when something is in an oven seems odd somehow. Could someone clarify if the onions, carrots and spices are prepared on the stovetop or in the oven? Thanks!
Hi Ms. Havisham! No worries at all. You’re roasting the onions, carrots and spices (and eventually the beans) in the oven “stirring after 5 minutes to evenly distribute the oil.” You don’t have to stir every five minutes, rather, just once. I hope this helps!
These baked beans are amazing! The only thing I changed was to replace the sun dried tomatoes with hot tomato salsa. Otherwise I followed the recipe exactly, including temperature and cooking time. This will definitely be a success on BBQs this summer!
Hi Susanna! SO happy to read your note. Thank you for your rating and giving the recipe a go! The hot tomato salsa sounds so delicious!
This recipe was a success! It was my first time making baked beans and they turned out great! I didn’t have tomato sauce at home, so I ended up using 2 tbls of ketchup and also added 1/2 tbls of dijon mustard. Definitely making this again!
Hi Susanna! Hooray! SO happy to hear you enjoyed the beans.. thank you for sharing your subs!
I think there is a typo in the recipe. The purple onion says “1 oz” but you must mean 1 large.
Hi Cameron! Thank you for catching that and letting me know! Yes, it’s one large onion (2 C sliced). It’s fixed :D
Made these yesterday and served with Sweet Potato burgers. Delicious Sunday dinner. Another V & B recipe to add to my “Make Again” list Thanks Traci.
Hooray! Thank you for sharing Victoria! SO happy to hear… with those burgers tho… YUM!
So delicious, especially great payoff for the amount of effort. Served with cornbread and coleslaw (and bratwurst for the meat eaters) an loved by all. Thanks for another great recipe!
I gave up red meat several years ago. I didn’t think there could be a replacement for my Mother’s homemade baked beans, but these rival hers. Thank you! These are the best. My meat eater daughter asked for some to take home! I followed the recipe exactly and woildn’t change a thing. I did use CI’s homemade BBQ sauce.
Thank you so much for your note and giving the recipe a go Stephanie! I looove these beans too… and can think of so many ways to enjoy them.. (recipe coming soon!). They make great leftovers too! (I’ve not tried CI’s BBQ sauce.. I’ll have to find it – thank you!!)