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vegan baked beans in a bowl with a spoon

Vegan Baked Beans


  • Author: Verna
  • Prep Time: 15 Minutes
  • Cook Time: 60 Minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8-10 Servngs
  • Diet: Vegan

Description

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!


Ingredients

  • 2 and 1/2 cups dried navy beans, or pinto beans

  • 3 and 1/2 cups water (5 cups for baked or crockpot)

  • 1 tablespoon oil

  • 1 medium yellow onion

  • 3 cloves garlic, chopped

  • 1 small can green chilies

  • 1/2 cup bbq sauce 

  • 1/3 cup plain tomato sauce*

  • 1/4 cup unsulfured molasses*

  • 1/4 cup brown sugar, lightly packed

  • 2 tablespoons maple syrup

  • 3 tablespoons distilled white vinegar

  • 2 tablespoons yellow mustard

  • 1 teaspoon liquid smoke

  • 2 teaspoons salt


Instructions

Instant pot instructions:

  1. Add navy beans to a large heatproof bowl and cover with boiling water from the kettle. Set aside for 10 minutes while you prep other ingredients. Drain and rinse WELL with cold water.

  2. Set the saute function of your instant pot for 5 minutes and add in the onions, oil and a pinch of salt and pepper. Saute.

  3. Once done stir in garlic, 3 and ½ cups water, drained beans and rest of ingredients. Close lid and set valve to 'sealing' position. Push bean/chili button and set for 60 minutes or use pressure cooker button and set for same time on high pressure.

  4. When time is up quickly turn valve to venting (quick release), use oven mitt, it will be hot. Once pin has dropped, remove lid. Press cancel. The beans will seem watery, don't worry they will thicken.

  5. Then press saute for 10 minutes, stirring occasionally. Press cancel. Let sit for 15 minutes to thicken. Season with salt and pepper if needed and enjoy! Beans are even better the next day! For step by step photos, FAQ, Tips and serving suggestions see above post

Oven baked instructions:

  1. Place navy beans in a large bowl and cover with water at least 2 inches above beans, cover and soak overnight 8-12 hours. Drain and rinse

  2.  Preheat oven to 325° Set an oven proof pot / dutch oven over medium-heat. Fry onions, oil a pinch of salt and pepper for 5 minutes or so. Stir in garlic until fragrant

  3. Add 5 cups water, drained beans and rest of ingredients. Bring to a boil on high heat. Cover with lid and place in oven

  4. Bake for 4 hours, or until beans are tender, add more water if necessary. Let sit uncovered on counter for 10-15 minutes. Will thicken as they cool. Season with salt and pepper if needed and enjoy! Beans are even better the next day!

Slow cooker instructions:

  1. Place navy beans in a large bowl and cover with water at least 2 inches above beans, cover and soak overnight 8-12 hours. Drain and rinse

  2. Fry onions with oil and pinch of salt and pepper in a skillet over medium  high heat for 5 minutes or so. Stir in garlic until fragrant

  3. Add to crockpot with 5 cups water, drained beans and rest of ingredients. 

  4. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours or until beans are tender. (times may vary depending on your slow cooker) Open lid for last 30 minutes or so until sauce has thickened. If beans are too thick stir in a little water. Season with salt and pepper if needed and enjoy! Beans are even better the next day!

Notes

  • To store and freeze: Will keep covered in fridge for up to 5 days and freezes well for up to 6 months!
  • Pick through beans before soaking to remove any debris or tiny rocks
  • Do a 10-15 minute quick soak with boiling water for the dried navy beans that way they won’t be bitter once cooked in the instant pot.
  • can sub ketchup for tomato sauce for sweeter beans ( I find them perfectly sweet as is
  • Ensure you are using dried navy beans that are fresh. Check the package date to make sure. Old stale beans don’t cook well or taste great either!
  • Canned beans are not nearly as good and will not work for these recipes (I've tested them)
  • Unsulfured Cooking molasses (fancy molasses) is dark and delicious made from pure sugarcane juice. Blackstrap molasses can be bitter in baking and cooking so only use it if it is specifically stated in the recipe. I buy Crosby’s 100% natural unsulfured fancy cooking molasses
  • Category: Snacks & sides, Instant pot, Gluten free
  • Method: Instant Pot, Stovetop or Crockpot
  • Cuisine: American, Canadian

Keywords: vegan baked beans, no bacon, vegetarian, instant pot, slow cooker,