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?
Did you make this recipe?
I’d love to see! Share your photo on Instagram and use the hashtag #deliciouseveryday for a chance to be featured or share it on my Facebook page.
And don’t forget to follow Delicious Everyday on Pinterest, Facebook and Instagram for all of the latest news and competitions.
Want more delicious recipes?
Subscribe to the Delicious Everyday weekly newsletter. It’s FREE! As a subscriber bonus, I’ll also send you my guide to pantry essentials for delicious everyday meals.
Vegetarian Baked Beans Recipe
Ingredients
- 1 tbs olive oil
- 1 onion peeled and thinly sliced
- 1 clove of garlic minced
- 700 g tomato passata or 2 x 400g (14oz) tins of chopped tomatoes
- 2 400g (14oz) tins of cannellini beans drained
- 1 tbs heaped brown sugar
- 1 tbs soy sauce
- 1 tsp dijon mustard
- 1 tsp sweet smoked paprika
- 1 leaves sprig of rosemary removed and finely chopped
- salt and pepper to taste
Instructions
- Place a saucepan over a medium heat and add the olive oil and onion. Add a pinch of salt and cook the onion until soft. Add the garlic and cook for 1 to 2 minutes.
- Add the remaining ingredients and bring to a simmer and reduce the heat to low and cook for 45 minutes to an hour. Adjust the seasonings as necessary.
Omg loved this i did tweak the recipe a bit by adding some cayenne pepper (1/4 tsp) and about a tsp and a half of crushed cumin seeds as well as a bit more paprika and sugar it was incredible
Thanks for the feedback Cassandra. I love the addition of cayenne and cumin. 😀 So glad you enjoyed it.
Hi Jennifer, I keep meaning to ale a version of baked beans/ boston beans at home but keep forgetting to soak my beans. These look delicious though even with canned ones.
Wow home made baked beans are such a luxury! Your recipe seems so simple though and worth a try. I will replace the brown sugar with stevia but im sure the wonderful paprika will make up for the flavours of that missing element. Yum!
Love baked beans like crazy. Every time I make them I eat so many I cant move
Looks yummy. What a great way to make beans. Delicious!
The traditional New England Saturday night dinner was baked beans. Always homemade and I didn’t know any family in town that didn’t have this meal. Wacky, I know but that was Maine. 🙂
I can’t wait to try your beans.
I love cannellini beans, this looks like such a healthy and comforting dish!
Ooh, yum, that looks great. And using the smoked paprika would give it that wonderful smokey flavour.
Cannellini cooked this way are one of my staple mid-week dinner side dishes – I adore the combination of creamy beans and tomato. The Tuscan fagioli all’uccelleto recipe is my usual as it’s what I’ve been eating ever since I was small but I love the idea of adding spice and soy to make these rich and smoky.
A scrumptious dish! I could eat legumes on a daily basis. They taste so good and are really versatile.
Cheers,
Rosa