Sweet and smoky Vegan Baked Beans are so tender, easy to make, and perfect for summer barbecues and potlucks. Easily whip up this classic comfort dish using an Instant Pot, oven, or slow cooker!
A magical combination of sweet, smoky, and savory spices and sauces come together to flavor these highly addictive Vegan Baked Beans. They’re a necessary side dish at summer barbecues or for year-round potluck parties!
Simmer the dried beans of your choice in the sweet and savory mixture of barbecue sauce, green chilies, mustard, molasses, brown sugar, and liquid smoke. It all comes together easily in the Instant Pot, oven, or slow cooker! Perfect for when you need these smoky beans fast or have plenty of time to spare. Just say no to canned baked beans! and make this baked bean recipe instead!
You’re going to love these vegan Instant Pot baked beans because they’re:
- Easy to make using the cooking method of your choice.
- Freezer-friendly - store them for up to 6 months!
- The ultimate crowd-pleasing side dish.
- Delicious vegan meal.
Although these vegan baked beans are marvelous on their own, they can also be added to almost any savory bean dish. Stir them into a Bean and Veggie Soup, stuff them in Enchiladas, or quesadillas for a boost of bold flavours, or top them on a Veggie Burger to really get the party going!
Vegan baked bean ingredients
- Dried beans - Soaked and rinsed navy or pinto beans are preferred.
- Onion, garlic, and chilies - To give the baked beans depths of flavor and a bit of heat.
- Barbecue sauce - Your favorite storebought or homemade barbeque sauce will work perfectly.
- Tomato sauce - I use canned tomato sauce, but you could also use ketchup for slightly sweeter baked beans.
- Unsulfured molasses - This fancy cooking molasses tends to be sweeter and more palatable than blackstrap molasses.
- Brown sugar - This really helps the classic caramel and molasses flavors pop.
- Maple syrup - To give the beans maple undertones and to balance the variety of smoky flavors.
- Mustard - For a nice acidity that cuts through the richness of the other ingredients.
- Liquid smoke - An easy way to add that subtle cooked-all-day flavor without actually cooking these beans all day!
Unfortunately, no. Since canned beans are precooked and softer than dried beans, they tend to turn to mush when they’re pressure cooked. They would work in the oven though with less water and less cooking time
How to make baked beans in the Instant Pot
This versatile vegan baked beans recipe can be made in the oven, in the slow cooker, or using a pressure cooker (my personal favorite). All 3 cooking methods are beyond easy!
- Begin by soaking the dried beans in boiling water for 10 minutes. Drain and rinse thoroughly in cold water.
- Use Saute Mode on the Instant Pot to cook the onions in oil, salt, and pepper. Next, add the garlic, water, drained beans, and remaining ingredients. Give everything a good stir.
- Seal the lid on top, set the valve to the “sealed” position, and pressure cook on high for 1 hour.
- Turn the pressure release valve to venting and allow all of the pressure to release before removing the lid and giving your beans a good stir.
- Use Saute Mode to cook the baked beans for another 10 minutes before letting them cool and thicken. Serve warm and enjoy! Full recipe ingredients and instructions in printable recipe card below
Oven baked instructions
If you don’t own an Instant Pot, you can easily start these beans on the stove before letting them finish up in the oven for a few hours:
- Soak the beans overnight and rinse them thoroughly the next morning.
- In an oven-safe pot on the stove, saute the onions until soft and then add the garlic, salt, and pepper. Once everything is soft and translucent, add the water, beans, and remaining ingredients.
- Bring the mixture up to a boil, then cover with a lid and bake in a 325°F oven for 4 hours or until the beans are fork tender.
- When they’re done, allow the baked beans to cool and thicken for 15 minutes, then serve and enjoy!
Slow cooker instructions
- Again, soak the beans overnight and rinse them thoroughly the next morning.
- Fry the onions in a skillet on the stove before adding in the garlic, salt, and pepper.
- Add the onion mixture to a slow cooker (crock pot) along with the water, drained beans, and remaining ingredients. Cover with a lid.
- Cook the beans on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours. Remove the lid for the last 30 minutes of cooking to ensure the sauce thickens.
- Season your finished beans with a little salt and pepper, serve warm, and enjoy!
Frequently asked questions
Oh for sure! many canned varieties of Heinz baked beans are vegan (and there’s other brands too just check ingredients to make sure there is no lard or pork!) And of course you can make your own homemade recipe!
Generally I would say yes, but always read the label as the term ‘vegetarian’ can mean there may be dairy products or eggs added to the canned beans
Tips for success:
- Do the beans look watery or thin? Don’t worry! They’ll thicken significantly as they cool.
- Pick through your soaked and rinsed beans before baking, being sure to remove any dirt or debris.
- Make sure your dried beans are fresh! Older beans become stale and are not very tasty.
What goes well with Instant Pot baked beans?
These Instant Pot vegan baked beans are the perfect summer or barbeque side dish. Their rich and smoky flavors go so well with vegan burgers and hot dogs, as well as more summer sides like vegan mac and cheese, cornbread, and coleslaw.
Enjoy the leftovers on toast or tofu scramble in the morning, or next to a grilled cheese and salad for a hearty lunch. It’s always a good idea to have a batch ready to reheat when your meals need a little extra flavor.
Storing and freezing baked beans
To store: Place the leftover baked beans in an airtight container and store in the fridge for up to 5 days. They can be reheated for a minute or two in the microwave or in a pot over medium heat on the stove.
To freeze: Place the leftovers in an airtight container and freeze for up to 6 months. Let them thaw overnight before reheating.
Hungry for more vegan Instant Pot recipes?
Enjoy everyone! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!Print