Vegan Baked Beans

Vegan Baked Beans

26
raesquared 2

"There is no meat in this hearty side dish, just the great sweet and tangy flavors of delicious baked beans."
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Ingredients

5 h 15 m servings 251 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 251 kcal
  • 13%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 46.6g
  • 15%
  • Protein:
  • 10.2 g
  • 20%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 480 mg
  • 19%

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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Directions

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  1. Place beans and water in a large pot, and bring to a boil. Reduce heat to medium, and continue cooking 1 hour, stirring occasionally, until beans are tender. Drain, and transfer to a large casserole dish.
  2. Preheat oven to 300 degrees F (150 degrees C).
  3. Heat the olive oil in a skillet over medium heat. Stir in the onions, and cook until tender. Mix in garlic, and cook until golden brown. Mix onions and garlic into casserole dish with the beans. Stir in the tomato sauce. Mix in brown sugar, molasses, vinegar, bay leaves, mustard, pepper, nutmeg, and cinnamon.
  4. Cover and bake 3 1/2 hours in the preheated oven, stirring frequently and adding water if necessary. Remove cover, and continue baking 30 minutes.

Reviews

26
  1. 35 Ratings

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Most helpful positive review

I loved the taste of these!! I soaked the beans in water over night and the next day I threw all the ingredients into a slow cooker and let it go all day long. It turned out awesome! I will d...

Most helpful critical review

I like it that there is no cured meat in this bean dish, and I thought it was okay. I wasn't sure about the cinnamon flavor with the beans and tomato sauce. I think I will try it again without i...

I loved the taste of these!! I soaked the beans in water over night and the next day I threw all the ingredients into a slow cooker and let it go all day long. It turned out awesome! I will d...

I like it that there is no cured meat in this bean dish, and I thought it was okay. I wasn't sure about the cinnamon flavor with the beans and tomato sauce. I think I will try it again without i...

Excellent... even my meat and potatoes husband loves these. I use organic sucanat in place of the brown sugar and tomato puree instead of sauce.

This is one of the better recipes for baked beans that I have found. I cut out the sugar and used canned beans (rinsed) instead of dry. I can just throw all the ingredients in a slow cooker an...

I omited the nutmeg and cinnamon and these turned out perfect. thanks my new baked bean recipe.

The spices were way too strong in the sauce. Ended up tasting like apple pie with tomato sauce.

I did not care for this at all. I cooked it according to the directions and the beans still needed to be cooked longer. It didn't taste right. I reheated the next day in a saucepan and added k...

The cinnamon in these was kind of weird. If I make them again, I'll try it without the cinnamon.

How can this be a diabetic recipe with 1/4 cup firmly packed brown sugar and 1/4 cup molasses?