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You are here: Home / Recipes / Side Dishes / Smoky BBQ Vegetarian Baked Beans

Smoky BBQ Vegetarian Baked Beans

5 stars (from 13 ratings)
By Traci York — Updated May 26, 2023 — 23 Comments / Jump to Recipe
This post may contain affiliate links. Please read my affiliate policy.

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! This vegetarian and vegan baked beans recipe is a summer essential. [ How to Recipe VIDEO on Recipe Card ]

Vegetarian and Vegan BBQ Baked Beans in a baker with a saucy spoon on the side.

This blog post was originally published June 2017. It was updated May 2022 with additional recipe notes and a video. The recipe is unchanged.

Table of Contents

  • A Summer Essential: Vegetarian Baked Beans
  • Ingredients You’ll Need
  • Quick Guide: How to Make Vegetarian and Vegan Baked Beans
  • How to make Baked Beans from Scratch
  • What to Serve with Baked Beans
  • Vegetarian and Vegan Baked Beans FAQs
  • A Few Expert Tips
  • More Vegetarian and Vegan BBQ Recipes to Love 
  • Smoky BBQ Vegetarian Baked Beans Recipe
  • Video

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!

Here’s why you’ll love this recipe:

  • These Beans are Vegetarian and Vegan
  • Easy to Make with Dried Beans or Pre Cooked, Canned Beans
  • Flavorful
  • 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!

1. Dried beans in a bowl. 2. Eight hour water soaked beans in a bowl.

Ingredients You’ll Need

  • Beans – either precooked (canned) or dried beans. You can use just about any variety of 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).
  • Carrots – sliced in coins for texture, bulk and flavor
  • Purple/Red Onions – adds texture and flavor
  • Garlic – fresh for best flavor
  • Smoky Paprika – for more smoky flavor
  • Red Chili Flakes – for a hint of spice
  • Cumin – adds interest and richness
  • Fire Roasted Tomatoes – from a can complements the smoky flavors of the BBQ sauce.
  • Smoky Bourbon BBQ Sauce – the taste of homemade is really special, but your favorite prepared brand will work deliciously too!
1. Sliced red onions on a cutting board. 2. Carrots sliced into coins on a cutting board.

Quick Guide: 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. In summary, here’s how to make it (see recipe card below for details):

How to make Baked Beans from Scratch

  • 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.

How to make Baked 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.

1. Ingredients in a baker for vegetarian BBQ baked beans. 2. Roasted baked beans ingredients in a baker. 3. Smoky Vegetarian BBQ sauce in a jar. 4. Pouring BBQ sauce over beans and other ingredients in a baker.

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.

1. Close up of vegan baked beans. 2. Vegetarian Baked beans in a baker.

Vegetarian and Vegan Baked Beans FAQs

Are Baked Beans 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.

Can you Freeze Baked Beans?

Yes you can freeze baked beans! Store beans in a freezer container for up to two weeks. Thaw in the refrigerator overnight before gently reheating on the stovetop.

What Kind of Beans are 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!

BBQ Vegan Baked Beans in a Dutch Oven.

A Few Expert 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.
  • Freezer Friendly? Yes please! Freeze for up to two weeks!

More Vegetarian and Vegan BBQ Recipes to Love 

  • Grillable BBQ Chickpea Burgers
  • Homemade Bourbon BBQ Sauce
  • Pulled Portobello Mushroom BBQ Sandwiches
  • BBQ Tofu Vegetable Kebabs
  • Tangy Lentil Sloppy Joes
BBQ Vegan Baked Beans in a Dutch Oven.
Print Recipe

Smoky BBQ Vegetarian Baked Beans Recipe

Prep Time:20 minutes minutes
Cook Time:1 hour hour 5 minutes minutes
Total Time:1 hour hour 25 minutes minutes
Servings:5 -6 Servings
Calories:336kcal
Author:Traci York
Smoky, spicy and sweet, these Vegetarian Baked Beans start with a base of slow roasted caramelized onion, carrot and garlic, then BBQ sauce and fire roasted tomatoes are added to make up this saucy, mouthwatering recipe. This recipe is vegan and vegetarian.
See blog post above for what to share this scrumptious side with!
**Time above does not include the time it takes to soak and cook dry beans – cooking can take anywhere between 30 minutes to an hour.

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 unrefined, or olive oil
  • 1 1/4 cups (350 grams) Fire-Roasted Tomatoes crushed, one can
  • 1 cups (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

*If using dry Rancho Gordo Beans, soak for 2-6 hours vs overnight. If using Black Eyed Peas, they don’t need to be soaked. 
Recipe adapted from Jamie Oliver’s BBQ Baked Beans.
Nutrition below includes a commercial BBQ sauce (I’m unable to control this), which has higher sodium than my Homemade BBQ Sauce.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Serving: 1serving | Calories: 336kcal | Carbohydrates: 61g | Protein: 11g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1199mg | Potassium: 921mg | Fiber: 9g | Sugar: 27g | Vitamin A: 9357IU | Vitamin C: 11mg | Calcium: 109mg | Iron: 4mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!

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  1. Avatar for Ms. HavishamMs. Havisham

    October 26, 2022 at 10:19 am

    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!

    Reply
    • Avatar for TraciTraci

      October 26, 2022 at 10:40 am

      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!

      Reply
  2. Avatar for Mary Ann | The Beach House KitchenMary Ann | The Beach House Kitchen

    May 30, 2022 at 11:59 am

    You can’t beat baked beans for summer parties Traci! Always a crowd favorite and these look just delicious.

    Reply
  3. Avatar for SusannaSusanna

    May 16, 2022 at 1:02 pm

    5 stars
    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!

    Reply
    • Avatar for TraciTraci

      May 25, 2022 at 10:40 am

      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!

      Reply
  4. Avatar for SusannaSusanna

    December 11, 2021 at 4:53 pm

    5 stars
    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!

    Reply
    • Avatar for TraciTraci

      December 13, 2021 at 11:03 am

      Hi Susanna! Hooray! SO happy to hear you enjoyed the beans.. thank you for sharing your subs!

      Reply
  5. Avatar for Cameron IvesCameron Ives

    May 20, 2020 at 11:30 am

    I think there is a typo in the recipe. The purple onion says “1 oz” but you must mean 1 large.

    Reply
    • Avatar for TraciTraci

      May 20, 2020 at 12:13 pm

      Hi Cameron! Thank you for catching that and letting me know! Yes, it’s one large onion (2 C sliced). It’s fixed :D

      Reply
  6. Avatar for CeliaCelia

    April 5, 2020 at 10:31 am

    This sounds and looks amazing!! Hope i can try this soon!

    Reply
  7. Avatar for Victoria L PeckVictoria L Peck

    March 23, 2020 at 4:51 am

    5 stars
    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.

    Reply
    • Avatar for TraciTraci

      May 15, 2020 at 2:44 pm

      Hooray! Thank you for sharing Victoria! SO happy to hear… with those burgers tho… YUM!

      Reply
  8. Avatar for EmilyEmily

    January 11, 2020 at 9:51 am

    5 stars
    Oh man! This look so delicious. Saving and pinning this post. I can’t wait to try this. Thank so much for sharing.

    Reply
    • Avatar for TraciTraci

      January 13, 2020 at 3:21 pm

      Hi Emily! Thank you for your note and pin. I hope you enjoy the beans!

      Reply
  9. Avatar for vivianvivian

    October 23, 2019 at 4:13 pm

    5 stars
    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!

    Reply
  10. Avatar for Geraldine | Green Valley KitchenGeraldine | Green Valley Kitchen

    June 9, 2019 at 6:10 pm

    5 stars
    Love these baked beans, Traci – never thought of adding carrots to baked beans but that’s a great idea – a touch of sweetness to offset the smokey flavor. Delicious!

    Reply
  11. Avatar for Kelly | FoodtasiaKelly | Foodtasia

    June 9, 2019 at 9:33 am

    5 stars
    Traci, these look incredible! Love that they’re vegetarian!

    Reply
    • Avatar for TraciTraci

      June 9, 2019 at 4:57 pm

      Thank you Kelly! I hope you enjoy the beans!

      Reply
  12. Avatar for Stephanie SchiltzStephanie Schiltz

    May 29, 2017 at 8:19 am

    5 stars
    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.

    Reply
    • Avatar for TraciTraci

      May 29, 2017 at 12:27 pm

      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!!)

      Reply
  13. Avatar for TraciTraci

    June 15, 2015 at 5:18 am

    Hehe… It’s much easier now with my mind set. It just doesn’t appeal to me anymore. I couldn’t agree more about farmers! :D

    Reply
  14. Avatar for TraciTraci

    June 15, 2015 at 4:37 am

    Yeah, the weeding! There’s so many! I barely feel like I can keep up with my own garden.. Oh yeah, the beans. Soo tasty! They’ll be on our 4th of July menu for sure! :D

    Reply
  15. Avatar for TraciTraci

    June 15, 2015 at 3:49 am

    Oh wow – gleaning? What does she harvest? Mushrooms? Ramps? Berries?! I’d love to learn more! Yes, please do a farm post! I’d love it! :D

    Reply

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