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You are here: Home / Recipes / Sides / Vegan Baked Beans

Vegan Baked Beans

Published on May 13, 2019. Last updated on July 23, 2020 by Gina Marie 4 Comments

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This recipe for Vegan Baked Beans can be made in your Ninja Foodi or on your stovetop. It’s simple, healthy, and homemade using canned beans for ease!

a picture of baked beans in a Ninja Foodi with a ladle scoping up beans

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 a multi cooker. It’s a pressure cooker (like an Instant Pot), a 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®?

Don’t worry! We are using the saute’ function for this recipe so it’s basically the equivalent of using it on your stovetop which I’ve included directions for in the recipe card.

How to Make Vegan Baked Beans?

*Please read detailed and printable recipe card below for full ingredients and instructions.

Make Sauce & add Ingredients to Ninja Foodi

  1. Mix together molasses, brown sugar, ketchup, mustard, and Vegan BBQ Sauce together and set aside.  Turn on your Ninja Foodi® and press the saute function. Bring the temperature down to medium-high heat. (Photo 1 & 2)
  2. Add oil, onions, and garlic and saute. Next, add your Navy beans and molasses mixture and stir together. (Photo 3 & 4)
  3. Pour water into the bowl where your molasses sauce mixture was and mix together. Then add that slur mixture to the pot of baked beans. (Photo 5 & 6)
6 grid photo showing steps in making sauce and adding beans and sauce to the Ninja Foodi

Simmer in Your Ninja Foodi

  1. Place pot lid or pressure cook lid on, making sure the dial is turned to vent NOT sealed. Turn temperature to low medium and simmer for an hour. (Photo 1 & 2)
  2. Once done remove pressure lid or lid from your pot and baked bean mixture should be thick and saucy. (Photo 3 & 4)
6 grid photo showing steps of finished baked beans inside the Ninja Foodi

Substitution, Cook, & Storage Tips

  • Pinto beans can be used instead of Navy beans. 
  • If you want to use dry beans, make sure to soak your beans overnight and simmer on the stovetop the next day until tender.
  • Remember to buy Vegan Worcestershire sauce, as regular Worcestershire sauce is made with anchovies.
  • These baked beans will keep in the refrigerator for about 5 days and will keep in the freezer for about 3 – 4 weeks.

How Does This Recipe Help With Vegan Weight Gain?

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.

How Does This Recipe Help With Vegan Weight Loss?

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.
a picture of baked beans in a Ninja Foodi  pot

More BBQ Recipes You’ll Love

  • BBQ Lentil Meatballs
  • Vegan Potato Salad
  • Vegan Lentil Loaf
  • Vegan Corn Salad
  • Other delicious Vegan BBQ Recipes

WANT MORE? Subscribe to my NEWSLETTER  and follow along on PINTEREST, FACEBOOK, and TWITTER for the latest updates!

baked beans in a Ninja Foodi with a ladle scoping up beans

Vegan Baked Beans

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.
4.67 from 3 votes
Print Pin Rate
Course: Side Dish
Cuisine: Vegan, Vegetarian
Keyword: easy baked beans, Vegan Baked Beans
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Servings: 4 cups
Calories: 224kcal
Author: Gina Marie

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
US Customary – Metric

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 machine. 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!

Video

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

Nutrition Facts
Vegan Baked Beans
Amount Per Serving (1 cup)
Calories 224 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 267mg12%
Potassium 540mg15%
Carbohydrates 48g16%
Sugar 45g50%
Vitamin A 75IU2%
Vitamin C 2.4mg3%
Calcium 82mg8%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.
DID YOU MAKE THIS RECIPE?Be sure to PIN IT on Pinterest, leave a comment below, rate it, and mention @_VeganWithCurves using #veganwithcurves hashtag on Instagram so I can see it!

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.


As an Amazon Associate, I earn from qualifying purchases. Please read my full Affiliate Disclaimer.

© Gina Marie Hoskins. Vegan With Curves. All Rights Reserved. Unless noted otherwise, all images, recipes, & content are copyright protected and registered with the U.S. Copyright Office. My images and written content are NOT to be used without prior permission. Read full Copyright Disclosure.

Filed Under: Holidays, Multi Cooker (Ninja Foodi), Sides

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