Vegetarian Baked Beans

Vegetarian Baked Beans

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gammababy 1

"These are Boston-style baked beans."
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15 h 10 m servings 213 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 213 kcal
  • 11%
  • Fat:
  • 1 g
  • 1%
  • Carbs:
  • 42.1g
  • 14%
  • Protein:
  • 10.6 g
  • 21%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 13 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place navy beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
  2. Drain navy beans and put into a pot with 5 cups water.
  3. Bring water to a boil; reduce heat and simmer until beans are tender, about 1 hour.
  4. Preheat oven to 250 degrees F (120 degrees C).
  5. Combine beans, onion, brown sugar, molasses, vinegar, mustard, garlic, nutmeg, and cinnamon in a 2-quart casserole dish with a lid; season with pepper. Place lid on dish.
  6. Bake in the preheated oven, 5 to 7 hours, stirring halfway through and adding water if mixture is too dry. Remove lid and bake until mixture has reduced to desired thickness, about 1 hour more.


  • Cook's Note:
  • Vegetable broth can be substituted for the water.



I wanted to make two different recipes over Memorial weekend using navy beans so I halved this recipe. The only change I made is that I cut back on the molasses because we do not like our beans ...

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