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BBQ Vegan Baked Beans in a Dutch Oven.
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Smoky BBQ Vegetarian Baked Beans Recipe

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.
Course Side
Cuisine American
Keyword bbq baked beans, bbq beans, homemade baked beans, vegetarian baked beans, vegetarian baked beans recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 5 -6 Servings
Calories 336kcal
Author Traci York

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

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