There is nothing quite as comforting as homemade baked beans. This vegetarian baked beans recipe is rich and smoky and oh so simple to prepare.
Do the words baked beans illicit memories of the horrible watery and synthetic tinned variety?
It’s time to cast those memories aside because my homemade vegetarian baked beans are worlds apart from the tinned imitation.
First, there’s the smokiness provided by a good dose of smoked paprika.
Then a mixture of onion and shallots are cooked until sweet and tender.
Finally, buttery cannellini beans are cloaked in a rich tomato sauce sweetened ever so slightly with maple syrup.
What’s even better is this recipe requires minimal effort whilst delivering boldly on the flavour front!
The secret is good quality tinned beans and tomato passata which provides a rich delicious sauce that doesn’t require hours of cooking. Left-over passata (this recipe only requires 2 cups) can be used to make my vegan Margarita Pizzas.
My favourite way to eat these vegan baked beans is for lunch with a side of kale chips in place of bread. However, they are just as delicious on hot buttery toast, or grilled sourdough rubbed with garlic.
So tell me, how do you like your baked beans?
Delicious homemade baked beans with minimal effort.
10 minPrep Time
60 minCook Time
1 hr, 10 Total Time
- 1 large onion
- 1 large shallot
- 2 garlic cloves, finely chopped
- 1 tsp cumin
- 1 tbs smoked sweet paprika
- 1 cup vegetable stock
- 2 cups tomato passata
- 2 x 400g (14oz) tins of cannellini beans, drained and rinsed
- 2 tbs maple syrup
- 2 tsp dijon mustard
- 3 bay leaves
- salt and pepper (the amount of salt needed will depend on the brand of vegetable stock you are using)
- Place a medium saucepan over a low heat and add the olive oil onion and shallot. Cook, stirring every now and then, until the onions are soft and sweet.
- Add the garlic, cook for 1 minute before adding the paprika and cumin. Cook for 2 minutes or until fragrant.
- Add the remaining ingredients and bring to a simmer. Move the saucepan to the smallest burner on your stove set to a low heat. Simmer covered for 30 minutes before removing the lid for the last 15 minutes. Taste and adjust the seasonings as necessary.