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This recipe for Vegan Baked Beans is simple, healthy, and homemade using canned beans for ease and a few other ingredients you probably already have in your pantry. They can easily be made in your Ninja Foodi®, Multi Cooker, or on a Stove Top!
These vegan baked beans have gone through a complete makeover on this blog. Originally I made this recipe in an oven and while the flavor was there, it was a little to dry. So I updated this baked bean recipe to stove top method that can be easily used in on your stove top, a Ninja Foodi®, or any other multi cooker appliance!
What is a Ninja Foodi®?
Possibly the best machine in the world that has totally changed the way I cook.
But to summarize, a Ninja Foodi® is multi cooker. It’s a pressure cooker (like an Instant Pot), slow cooker (like a Crock Pot), and Air Fryer all in one. It also bakes (yes you bake in this thing), broils, steams, sautes (like most Instant Pots), and some models even dehydrate!
What if I don’t have a Ninja Foodi® or Multi Cooker?
Don’t worry! We are using the saute’ function for this recipe so it’s basically the equivalent of using it on your stove top which I’ve included directions for. So until you purchase your Ninja Foodi, simply cook in a large pot on a stove!
Are canned beans vegan?
Yes! And canned beans are an essential pantry staple in the vegan kitchen. Canned beans are…
- A good source of protein and fiber.
- Already cooked (all you have to do is drain and rinse).
- Loaded with vitamins and minerals, including antioxidants.
We are using canned beans instead of dried beans because we want to keep this baked bean recipe easy and simple. But if you have dry beans in your pantry, or want to learn how to cook dry beans, The Kitchn offers a great article about How to Cook Beans on the Stove.
HOW TO MAKE THIS VEGAN BAKED BEANS?
*Please read detailed and printable recipe card below for full ingredients and instructions.
Making Your Sauce
- The sauce is a mix of sweet molasses and brown sugar, combined with the classic condiments ketchup, mustard, and my Vegan BBQ Sauce recipe (or your favorite brand of BBQ sauce). Mix all these ingredients together and set aside. (Photo 1,2, 3 & 4)
Add to Your Pot or Multi Cooker
- Turn on your Ninja Foodi® on and press the saute function or place your pot over medium high heat. Bring the the temperature down to medium high heat and add oil, onions, and garlic and saute. (Photo 1 & 2)
- Next add your Navy beans and molasses mixture and stir together. (Photo 3, 4, & 5)
- Pour water into bowl where your molasses sauce mixture was and mix together. (Photo 6, 7, & 8)
Simmer in Your Pot or Multi Cooker
- Place pot lid or pressure cook lid on, making sure the dial is turn to vent NOT sealed. Turn temperature to low medium and simmer for an hour. (Photo 1 & 2)
- Once done remove pressure lid or lid from your pot and baked bean mixture should be thick and saucy. (Photo 3 & 4)
Substitution, Cook, & Storage Tips
- Cannellini beans can be used instead of Navy beans. They are both white beans, but cannellini beans are larger in shape and have a more tender flesh.
- You can also use Pinto beans or even half white beans and half pinto beans.
- If you are using canned beans, all you have to do is drain and rinse. This will wash away the excess starch and salt and improve the flavor of your vegan baked beans.
- If you are using dry beans, make sure to soak your beans overnight and simmer on the stove top the next day until tender.
- Remember to buy Vegan Worcestershire sauce, as regular Worcestershire sauce is made with anchovies.
- For extra an extra “smokey flavor” use a little liquid smoke.
- Maple syrup can be used as a substitute for molasses if you don’t like the taste of molasses.
- These baked beans will keep in the refrigerator for about 5 days and will keep in the freezer for about 3 – 4 weeks.
Vegan with Curves Star Ingredient
Navy Beans (or Cannellini Beans) are the Vegan With Curves star ingredient of this recipe. They have 14 grams of curvy carbohydrates and 6 grams of plant based protein.
To make this more weight loss (waste/weight release friendly) you could:
- Omit the brown sugar (the beans won’t be as sweet, but they will still be delicious!).
- Lower the portion serving.
Baked beans are my favorite thing to eat at a family barbecue and I am so excited to bring you a vegan version of a classic favorite. These vegan baked beans are sweet and are deserving at any BBQ table! Enjoy!
MEATLESS BBQ RECIPES TO EAT WITH YOUR VEGAN BAKED BEANS
MORE WHITE BEAN RECIPES YOU’LL LOVE
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Vegan Baked Beans
Ingredients
- 4 16 ounce can Navy or Cannellini Beans or 4 cups dried beans already cooked
- 1 tablespoon olive oil for sauteing
- 1 clove garlic, minced
- ½ medium onion, chopped
- 1 tablespoon Vegan Worcestershire sauce
- ⅓ cup unsulphured molasses
- ¼ cup brown sugar
- 2 tablespoons brown sugar, additional
- ¼ cup ketchup
- 2 teaspoon prepared yellow mustard
- 1 tablespoon barbecue sauce
Instructions
Multi Cooker Directions (Ninja Foodi)
- Drain and rinse your canned beans and add them to a bowl. Set aside.
- Grab a small bowl and add your vegan Worcestershire sauce, unsulphured molasses, brown sugar, ketchup, yellow mustard, and barbeque sauce in a bowl and mix until fully combined. Adjust seasonings to your liking.
- Power on your Ninja Foodi. Make sure your pot is in, or your machine will not work.
- Press the saute method. Your temperature will automatically be on high. Set your temperature to medium high by pressing the down arrow. Then press start and allow your oil to heat up.
- Add your chopped onions and garlic your Ninja Foodi. Sauté in pot for about 3 to 5 mins.
- Once cooked, press the down arrow your stop on your Ninja Foodi until it reads medium low. It will beep in 3 seconds and the digital reading will stop blinking. That is how you know your temperature is set. Leave onions and garlic in your pot.
- Add your beans to your pot along with your molasses sauce mixture scraping as much in a bowl as you can.
- Take one cup of water and pour it into your bowl where your molasses sauce mixture was and mix together. This is to help get as much flavor in your baked beans as possible.
- Pour water mixture into your pot and stir until beans are fully combined with sauce. Taste and adjust flavor to your liking.
- Cover your beans with the pressure cooker lid fully locking it. Make sure the valve is turned on vent NOT seal.
- Allow your beans to simmer for about 1 hour and 10 minutes until beans your beans have thicken up. Check half way through to stir.
- Once done, remove the pressure lid and press stop on your Ninja Foodi. Then press the power button to turn off your appliance.
- Allow to cool before serving. Goes perfect with vegan potato salad and BBQ Lentil Balls or Beefy Vegan Meat Loaf!
Stove Top Directions
- Follow steps 1 and 2 as stated above. Grab a large pot, add oil, and place over medium high heat. Allow oil to heat up for a 60 seconds.
- Add onion and garlic and saute for 3 to 5 minutes.
- Turn heat to a simmer and follow steps 7, 8, & 9.
- Cover your beans with a lid and simmer for about 1 hour and 10 minutes until sauce of beans thicken up. Note it might be more or less depending on the heat of your stove. You can simmer up to 1 hour and 30 minutes if needed.
- Once done, remove top and turn off stove. Allow to cool before serving. Goes perfect with vegan potato salad and BBQ Lentil Balls or Beefy Vegan Meat Loaf!
Notes
- Cannellini beans can be used instead of Navy beans. They are both white beans, but cannellini beans are larger in shape and have a more tender flesh. Navy beans are much smaller which is what I prefer. You may choose based on your preference.
- You can also use Pinto beans or even half white beans and half pinto.
- I tried this with White Northern Beans and tho they can be used, I found them to be too “buttery” in texture for this recipe especially with the long cook time.
- If you are using canned beans, all you have to do is drain and rinse. This will wash away the excess starch and salt and improve the flavor of your vegan baked beans.
- If you are using dry beans, COOK YOUR BEANS FIRST. Soak your beans overnight and simmer (or pressure cook them) on the stove top the next day until tender.
- I wouldn’t try this recipe with un cook beans as the acid from some of the ingredients can stop the beans from cooking all the way through, so used already cooked beans.
- Remember to buy Vegan Worcestershire sauce, as regular Worcestershire sauce is made with anchovies.
- Maple syrup can be used as a substitute for molasses if you don't like the taste of molasses.
- These baked beans will keep in the refrigerator for about 5 days and will keep in the freezer for about 3 - 4 weeks.
Nutrition
Update Notes: This post was originally published in June 23, 2018, but was republished with new photos, step by step instructions, tips, and a video May 13, 2019.
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