Best Vegetarian Baked Beans Recipes

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VEGETARIAN BAKED BEANS



Vegetarian Baked Beans image

These are Boston-style baked beans.

Provided by gammababy

Categories     Side Dish     Beans and Peas     Baked Bean Recipes

Time 15h10m

Yield 10

Number Of Ingredients 11

1 (16 ounce) package dried navy beans
water as needed
2 cups chopped sweet onion
¼ cup firmly packed brown sugar
¼ cup molasses
2 tablespoons cider vinegar
2 teaspoons dry mustard
1 clove garlic, minced
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
¼ teaspoon ground black pepper

Steps:

  • Place navy beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
  • Drain navy beans and put into a pot with 5 cups water.
  • Bring water to a boil; reduce heat and simmer until beans are tender, about 1 hour.
  • Preheat oven to 250 degrees F (120 degrees C).
  • Combine beans, onion, brown sugar, molasses, vinegar, mustard, garlic, nutmeg, and cinnamon in a 2-quart casserole dish with a lid; season with pepper. Place lid on dish.
  • Bake in the preheated oven, 5 to 7 hours, stirring halfway through and adding water if mixture is too dry. Remove lid and bake until mixture has reduced to desired thickness, about 1 hour more.

Nutrition Facts : Calories 213.5 calories, Carbohydrate 42.1 g, Fat 1 g, Fiber 11.6 g, Protein 10.6 g, SaturatedFat 0.1 g, Sodium 12.6 mg, Sugar 13 g

VEGETARIAN BAKED CRANBERRY BEANS



Vegetarian Baked Cranberry Beans image

A vegetarian version of your potluck favorite made with cranberry beans. This recipe uses simple ingredients to give you a truly wholesome dish full of natural flavor. Serve with polenta for a complete meal or as a side dish to your favorite main course.

Provided by Buckwheat Queen

Categories     Side Dish     Beans and Peas     Baked Bean Recipes

Time 7h20m

Yield 4

Number Of Ingredients 14

1 cup dried cranberry beans
water as needed
1 bay leaf
1 cube vegetable bouillon cube, divided
2 tablespoons olive oil
1 medium yellow onion, diced
½ cup diced bell pepper
1 cup tomato sauce
3 tablespoons tomato paste
1 ½ tablespoons white sugar
1 tablespoon Dijon mustard
1 teaspoon apple cider vinegar
1 teaspoon chipotle flakes
½ teaspoon smoked paprika

Steps:

  • Cover beans with water in a large pot and allow to soak for 6 to 8 hours. Drain and rinse under cold running water.
  • Cover soaked beans with fresh water about 3 inches above the top of the beans and bring to a boil over medium-high heat. Add bay leaf and 1/2 of the bouillon cube. Reduce heat and simmer until beans are al dente, about 45 minutes.
  • Drain beans and reserve the liquid. Discard bay leaf.
  • Heat olive oil in a large pot. Add onion and bell pepper; cook until soft and translucent, about 5 minutes. Add drained beans and stir to combine. Add remaining 1/2 bouillon cube, tomato sauce, tomato paste, sugar, mustard, vinegar, chipotle flakes, and paprika. Stir and simmer until sauce has cooked down and beans are soft but not mushy, about 20 minutes. Add some of the reserved bean stock if necessary to keep it from burning, but not too much to make it soupy. Serve warm.

Nutrition Facts : Calories 285.7 calories, Carbohydrate 44 g, Fat 7.6 g, Fiber 14.2 g, Protein 13.1 g, SaturatedFat 1.1 g, Sodium 525.3 mg, Sugar 10.4 g

VEGETARIAN BAKED BEANS



Vegetarian Baked Beans image

These easy-to-make baked beans from author Margaret Roach are an ideal meal choice for vegetarians looking to up their protein intake. If you prefer spicy foods, add some hot sauce. Meat-eaters, try substituting thick-cut bacon for onions.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 9

1 pound dried cranberry, navy, or yellow eye beans
1/4 cup molasses, preferably organic
1/4 cup grade A medium-amber maple syrup
1/4 cup grainy mustard
6 fresh, peeled, or canned whole plum tomatoes
2 tablespoons olive oil
2 medium onions, peeled and quartered
Boiling water
Coarse salt and freshly ground black pepper

Steps:

  • Preheat oven to 325 degrees.
  • Place beans in a large pot and add enough water to cover; let soak overnight. Drain and return to pot; add enough water to cover and simmer over medium-high heat for 30 minutes. Drain and transfer to a large bowl; stir in molasses, maple syrup, mustard, and tomatoes. Set aside.
  • Coat the bottom of a Dutch oven or a 9-by-13-inch high-sided baking dish with olive oil. Add onions and top with bean mixture. Add enough boiling water to cover bean mixture by 1 inch. Cover Dutch oven with lid or baking dish with parchment paper-lined aluminum foil. Transfer to oven and bake until beans are softened, about 1 1/2 hours, checking water level and adding more as necessary.
  • Uncover beans and continue baking until thick and syrupy, about 45 minutes more. Season with salt and pepper and serve.

VEGETARIAN BAKED BEANS IN TOMATO SAUCE



Vegetarian Baked Beans in Tomato Sauce image

Why buy baked beans when they are so easy to make yourself. Vegetarian baked beans with a tangy tomato sauce are a British staple. Can be served hot or cold.

Provided by Churgin

Categories     Side Dish     Beans and Peas     Baked Bean Recipes

Time 14h10m

Yield 10

Number Of Ingredients 9

1 (16 ounce) package dry kidney beans
2 teaspoons salt, divided
3 ½ (6 ounce) cans tomato paste
¼ cup brown sugar
2 tablespoons vinegar
1 tablespoon cornmeal
1 teaspoon ground cumin
½ teaspoon hot paprika
½ teaspoon ground ginger

Steps:

  • Place kidney beans in a large saucepan. Cover with water and soak for 8 hours, or overnight.
  • Drain water from kidney beans. Pour in fresh water to cover by 1-inch; add 1 teaspoon salt.
  • Cook beans over low heat for 2 hours. Remove from heat; drain excess water from pan until it just covers beans.
  • Stir in tomato paste, brown sugar, vinegar, cornmeal, remaining 1 teaspoon salt, cumin, hot paprika, and ginger to beans. Mix well.
  • Cook bean mixture over low heat for 2 hours. Stir to loosen any beans on the bottom of the pan. Continue to cook over low heat until bean mixture has reduced and thickened, about 2 hours more.

Nutrition Facts : Calories 224.5 calories, Carbohydrate 44.8 g, Fat 0.8 g, Fiber 9.3 g, Protein 12.7 g, SaturatedFat 0.1 g, Sodium 937.2 mg, Sugar 13.5 g

SLOW-COOKER VEGETARIAN MAPLE-SRIRACHA BAKED BEANS



Slow-Cooker Vegetarian Maple-Sriracha Baked Beans image

Vegetarian baked beans recipe that slow cooks to perfection right in your Crock Pot. Pure maple syrup and the spicy kick of Sriracha make them special - and absolutely delicious.

Provided by Kare for Kitchen Treaty

Time 15h20m

Number Of Ingredients 11

1 1- pound bag pinto beans
1 medium onion (cut into eighths)
1 bay leaf
Small handful of black peppercorns
1 cup pure maple syrup
1 cup ketchup
1/2 cup dark brown sugar
1 tablespoon Sriracha sauce for a nice subtle kick or up to 3 tablespoons for more heat
2 teaspoons vegetarian Worcestershire sauce
1 teaspoon ground ginger
1 teaspoon salt

Steps:

  • Rinse and sort the beans and add them to a large pan. Soak them in two quarts of cold water overnight. You can also bring two quarts of water to a boil, add the beans, and soak them for a couple of hours. Pretty much every bag of dried beans will have specific instructions for soaking.
  • After soaking, drain the beans, add them back to the pan and fill the pan with enough water to cover one or two inches above the beans. Place beans over medium heat. Add the onion, bay leaf and peppercorns. Bring to a boil, then reduce the heat to a low. Simmer the beans for about two hours, or until tender. Drain.
  • Add drained beans to Crock Pot. Add the maple syrup, ketchup, brown sugar, sriracha, Worchestershire sauce, ground ginger, and salt. Stir.
  • Cook on low for about 10 hours.

VEGETARIAN BAKED BEANS WITH CANNED BEANS



Vegetarian Baked Beans with Canned Beans image

Vegetarian baked beans with a rich, smoky, and meaty flavor.

Provided by Soup Loving Nicole

Categories     Side Dish     Beans and Peas     Baked Bean Recipes

Time 1h15m

Yield 4

Number Of Ingredients 13

2 teaspoons vegetable oil
1 medium onion, chopped
1 jalapeno pepper, seeded and diced
1 tablespoon minced garlic
¼ cup bourbon
⅓ cup tomato paste
¼ cup maple syrup
2 tablespoons molasses
2 tablespoons apple cider vinegar
2 tablespoons soy sauce
2 tablespoons yellow mustard
1 teaspoon smoked paprika
2 (15 ounce) cans navy beans, rinsed and drained

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat oil in a large skillet over medium-high heat. Add onion and jalapeno. Cook until onion is soft and translucent, about 5 minutes. Add garlic and cook for 1 minute. Add bourbon and simmer for 4 minutes. Turn heat off.
  • Combine tomato paste, maple syrup, molasses, vinegar, soy sauce, mustard, and paprika in a large bowl; whisk until smooth. Add onion mixture and beans; gently stir to combine.
  • Transfer to a baking dish. Cover and cook for 35 minutes. Uncover and cook for 15 more minutes. Remove from the oven and let sit for 5 minutes before serving.

Nutrition Facts : Calories 420.3 calories, Carbohydrate 72.6 g, Fat 3.8 g, Fiber 12.7 g, Protein 18.2 g, SaturatedFat 0.7 g, Sodium 1659.4 mg, Sugar 22.1 g

VEGETARIAN BAKED BEANS



Vegetarian Baked Beans image

Make and share this Vegetarian Baked Beans recipe from Food.com.

Provided by hlkljgk

Categories     Beans

Time 10h10m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 package dry northern white beans
1 small onion, diced
2 cloves garlic, minced
1/2 cup molasses
1/3 cup ketchup
1/4 cup firmly packed brown sugar
3 -4 tablespoons maple syrup
1 -2 tablespoon dry mustard
1/4 cup vegetarian worcestershire sauce
1 teaspoon paprika
1/2 teaspoon ground cloves
2 teaspoons liquid smoke
1/8 teaspoon ground red pepper
4 cups water (or so)

Steps:

  • Soak beans overnight in large bowl of cold water.
  • Discard water in the morning and drain.
  • Put beans in crockpot and cover with water (should be about 1/2" above the beans.) Add remaining ingredients.
  • (No need to saute' onion and garlic first.) Stir well.
  • Put crockpot on high for approx.
  • 2 hours and turn to medium heat overnight.

VEGETARIAN SLOW COOKER BAKED BEANS



Vegetarian Slow Cooker Baked Beans image

A family favorite comfort food, serve this vegetarian slow cooker baked beans dish with hot dogs or cornbread.

Provided by Meg

Categories     Everyday Cooking     Vegan

Time 18h45m

Yield 8

Number Of Ingredients 12

1 pound dried navy beans
1 quart water
1 (4 inch) piece dashi kombu (dried kelp)
1 small onion
2 teaspoons white vinegar
½ cup dry mustard
½ cup ketchup
¼ cup molasses
1 tablespoon brown sugar
1 pinch ground black pepper
1 cup hot water, or as needed
1 tablespoon liquid smoke flavoring, or to taste

Steps:

  • Combine beans in a large bowl with enough water to cover by 1 inch. Soak overnight.
  • Drain beans the next day and place in a pot with 1 quart fresh water and kombu. Bring to a boil, cover, and simmer 30 minutes. Drain beans.
  • Place onion in a food processor and puree. Spread puree into the bottom of a slow cooker insert. Add drained beans and enough fresh water to cover.
  • Mix vinegar, dry mustard, ketchup, molasses, brown sugar, and black pepper together in a bowl and stir this mixture into the slow cooker. Cover top with aluminum foil and slow cooker lid.
  • Cook on Low for 4 hours. During cooking, check every 1 to 2 hours to ensure beans are covered with water; add hot water as needed. At 4 hours, transfer 1 cup beans to a bowl and mash. Return mashed beans to the slow cooker. Continue to cook another 6 hours.
  • Stir in liquid smoke before serving.

Nutrition Facts : Calories 309.8 calories, Carbohydrate 50.4 g, Fat 5.9 g, Fiber 14.5 g, Protein 15.8 g, SaturatedFat 0.3 g, Sodium 182.2 mg, Sugar 13.3 g

VEGETARIAN BAKED BEANS WITH VEGETABLES



Vegetarian Baked Beans with Vegetables image

This is a great alternative to 'traditional' baked beans, in that it has a heavy load of vegetables and no meat. Of course, you can use real bacon, if you're not vegetarian. Mashing up some of the beans and returning them to the mix will help keep the beans from being too watery when finished. Serve with sour cream, if you like.

Provided by Kevin Andrews

Categories     Side Dish     Beans and Peas     Baked Bean Recipes

Time 4h15m

Yield 6

Number Of Ingredients 14

2 tablespoons butter
1 medium onion, diced
2 small carrots, diced
1 green bell pepper, diced
2 cloves garlic, chopped
salt to taste
1 (28 ounce) can diced tomatoes
½ cup barbeque sauce
½ cup mild molasses
½ cup imitation bacon bits
¼ cup rum
2 tablespoons dill
2 tablespoons prepared yellow mustard
2 (15.5 ounce) cans white beans, drained and rinsed

Steps:

  • Melt butter in a large saucepan over medium-high heat. Add onion, carrots, bell pepper, and garlic. Sprinkle lightly with salt and saute until onion is soft and translucent, about 5 minutes. Add tomatoes, barbeque sauce, molasses, bacon bits, rum, dill, and mustard and stir to combine. Reduce heat and simmer sauce 20 to 30 minutes.
  • Preheat the oven to 325 degrees F (165 degrees C).
  • Pour 1/4 cup beans into a bowl and mash. Pour remaining beans into a casserole dish. Mix mashed beans into the saucepan with the sauce and pour mixture over beans in the casserole dish. Cover with a lid or aluminum foil.
  • Bake in the preheated oven for 2 1/2 hours. Uncover and bake 30 minutes more. Let cool for 20 minutes before serving.

Nutrition Facts : Calories 427.8 calories, Carbohydrate 71 g, Cholesterol 10.2 mg, Fat 7.1 g, Fiber 10.5 g, Protein 15.6 g, SaturatedFat 3 g, Sodium 747.5 mg, Sugar 26.4 g

HEARTY VEGETARIAN BAKED BEANS



Hearty Vegetarian Baked Beans image

These baked beans taste like traditional Southern baked beans with ground beef, but are completely vegetarian.

Provided by Carol Castellucci Miller

Categories     Side Dish     Beans and Peas     Baked Bean Recipes

Time 20m

Yield 6

Number Of Ingredients 9

1 (12 ounce) package Impossible Burger
½ medium onion, chopped
½ teaspoon garlic salt
¼ teaspoon ground black pepper
1 (22 ounce) can baked beans
4 tablespoons ketchup
1 teaspoon prepared yellow mustard
3 tablespoons honey
½ teaspoon white vinegar

Steps:

  • Combine meatless ground beef, onion, garlic salt, and pepper in a pot over medium to medium-high heat. Cook and stir until browned, about 5 minutes.
  • Add baked beans, ketchup, mustard, honey, and vinegar; stir until completely combined and heated through, about 5 minutes more. Serve warm.

Nutrition Facts : Calories 236.8 calories, Carbohydrate 37.3 g, Fat 3.6 g, Fiber 5.6 g, Protein 5.3 g, SaturatedFat 0.1 g, Sodium 877 mg, Sugar 19.6 g

VEGETARIAN "BAKED" BEANS (CROCK POT)



Vegetarian

Based on Recipe #115501, Slow Cooked "baked" Beans by Grease. I changed the recipe to make it vegetarian and to accommodate my very large crock pot. This recipe should be able to be halved pretty easily. Cooking time will vary according to how long you have soaked the beans, what size crock pot you have and the kind. Different ones seem to cook at different temps. This recipe is on the sweet side, so adjust for your own taste. Would taste great with veggie hot dogs.

Provided by VegSocialWorker

Categories     One Dish Meal

Time 8h15m

Yield 6-10 serving(s)

Number Of Ingredients 12

2 lbs dried navy beans
4 cups vegetable broth
2 cups water
2 tablespoons fakin' bakin, crumbles (optional)
1 tablespoon salt
1 (6 ounce) can tomato paste
1 cup ketchup
1 1/2 cups brown sugar
2 tablespoons dried mustard
1/2 cup molasses
2 tablespoons onion powder
1/2 tablespoon garlic powder

Steps:

  • Soak navy beans overnight- the longer the better. I usually soak them for about 12 hours.
  • Drain beans and rinse off. Put into crock pot along with the rest of the ingredients.
  • Cover crock pot and cook 7-8 hours on high or 10-13 hours on low. These cook times are approximate. Cook until the beans are finished. Add water to crock pot if needed.
  • Enjoy!
  • Note: Cook time listed does not include soaking time.

INSTANT POT® VEGETARIAN BAKED BEANS



Instant Pot® Vegetarian Baked Beans image

Vegetarian baked beans made simple in a multi-functional pressure cooker. While this recipe does require cooking the beans in tw0 steps, the beans' texture is perfectly consistent. Bonus is that you don't have to soak the beans overnight.

Provided by Soup Loving Nicole

Categories     Side Dish     Beans and Peas     Baked Bean Recipes

Time 1h30m

Yield 10

Number Of Ingredients 12

1 (16 ounce) package dry navy beans, rinsed and picked through
8 cups water
1 medium onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 tablespoon vegetable oil
2 teaspoons smoked paprika
1 ¼ cups vegetable broth
¼ cup pure maple syrup
¼ cup apple cider vinegar
3 tablespoons tomato paste
2 tablespoons yellow mustard

Steps:

  • Place beans in a multi-functional pressure cooker (such as an Instant Pot ®). Cover with water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 minutes for pressure to build.
  • Release pressure using the quick release method according to manufacturer's instructions, about 5 minutes. Drain beans in a colander.
  • Select the Saute function and add onion, bell pepper, garlic, oil, smoked paprika, and garlic. Saute until onions are translucent, about 3 minutes. Turn off.
  • Return drained beans back to the pot. Add broth, maple syrup, vinegar, tomato paste, and mustard. Stir to combine.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build. Release pressure using the quick release method according to manufacturer's instructions, about 5 minutes. Remove the lid and let sit 5 minutes to thicken.

Nutrition Facts : Calories 203.6 calories, Carbohydrate 36.3 g, Fat 2.4 g, Fiber 11.9 g, Protein 10.8 g, SaturatedFat 0.3 g, Sodium 141 mg, Sugar 8.2 g

VEGETARIAN BAKED BEANS RECIPE BY TASTY



Vegetarian Baked Beans Recipe by Tasty image

Here's what you need: olive oil, small yellow onion, garlic, smoked paprika, chili powder, mustard powder, salt, pepper, tomato paste, maple syrup, molasses, low sodium soy sauce, apple cider vinegar, liquid smoke, low sodium vegetable broth, great northern beans

Provided by Rachel Gaewski

Categories     Sides

Yield 6 servings

Number Of Ingredients 16

2 tablespoons olive oil
1 small yellow onion, diced
3 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon mustard powder
½ teaspoon salt
¼ teaspoon pepper
½ cup tomato paste
¼ cup maple syrup
3 tablespoons molasses
2 tablespoons low sodium soy sauce
3 tablespoons apple cider vinegar
1 teaspoon liquid smoke
¾ cup low sodium vegetable broth
15 oz great northern beans, 3 cans, drained and rinsed

Steps:

  • Preheat the oven to 350ºF (180ºC).
  • In a large saucepan, heat the olive oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 4-5 minutes, until semi-translucent.
  • Add the garlic and cook for another 2-3 minutes, until fragrant.
  • Add the paprika, chili powder, mustard powder, salt, and pepper and cook for 2 more minutes, until the spices are fragrant.
  • Add the tomato paste, maple syrup, molasses, soy sauce, apple cider vinegar, and liquid smoke and stir for 1-2 minutes, until well-combined.
  • Then, add the vegetable broth and stir until smooth, about 1 minute.
  • Add the beans and stir for 1-2 minutes, until evenly coated.
  • Cover and bake for 40 minutes, until the beans are bubbling. Uncover and bake for another 10 minutes, or until desired consistency is reached.
  • Stir well and serve.
  • Enjoy!

Nutrition Facts : Calories 320 calories, Carbohydrate 43 grams, Fat 29 grams, Fiber 6 grams, Protein 8 grams, Sugar 17 grams

HOME-STYLE VEGETARIAN BAKED BEANS



Home-Style Vegetarian Baked Beans image

This is a very flavorful vegetarian baked beans recipe that is always a hit. You can add meat if you want, but we find it isn't necessary. The smoky, spicy flavor is perfect, and it is a snap to prepare!

Provided by ROBIN JOYE

Categories     Side Dish     Beans and Peas     Baked Bean Recipes

Time 35m

Yield 8

Number Of Ingredients 11

1 drizzle olive oil
½ cup green bell peppers, chopped
½ cup green onions, chopped
2 (16 ounce) cans vegetarian baked beans in tomato sauce (such as Bush's® Best Vegetarian Baked Beans), undrained
2 (15 ounce) cans kidney beans, rinsed and drained
½ cup ketchup
2 tablespoons red wine vinegar
2 tablespoons brown sugar
2 tablespoons chili powder
1 teaspoon garlic powder
½ teaspoon liquid smoke flavoring

Steps:

  • Heat olive oil in a large saucepan over medium heat. Add green bell peppers and green onions; cook and stir until slightly cooked, about 2 minutes. Stir in vegetarian baked beans, kidney beans, ketchup, red wine vinegar, brown sugar, chili powder, garlic powder, and liquid smoke flavoring.
  • Reduce heat and let simmer, uncovered, until completely heated, about 15 minutes.

Nutrition Facts : Calories 243.4 calories, Carbohydrate 49.8 g, Fat 2.1 g, Fiber 12.2 g, Protein 11.8 g, SaturatedFat 0.3 g, Sodium 805 mg, Sugar 16.3 g

SLOW COOKER "YOU'LL NEVER MISS THE BACON" VEGETARIAN BOSTON BAKED BEANS



Slow Cooker

No bacon necessary! This meatless Boston baked bean recipe makes a tender, tasty, barbecue-worthy side that the vegetarians and the vegans at the party can enjoy along with everyone else. But the meat-eaters will love 'em, too!

Provided by Kare for Kitchen Treaty

Time 18h15m

Number Of Ingredients 15

1 pound dried small white beans or navy beans
Water for soaking beans
1 medium yellow onion (diced)
1 medium green pepper (diced)
1 cup vegetable broth or water
1/2 cup molasses (I use Grandma's original)
1/2 cup dark brown sugar
1 tablespoon olive oil
2 teaspoons dry mustard
1/2 teaspoon smoked paprika
1/8 teaspoon cayenne pepper (more or less to taste)
3 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 bay leaf
5-6 dashes Tabasco sauce (optional)

Steps:

  • Soak. Rinse the beans and sort through them, discarding any beans that look "off" or any foreign objects. Place beans in Crock Pot and cover with 3-4 inches of water. You can also add them to a pot or bowl; I just like to use my Crock Pot stoneware because in the end that's one less dish to clean. Cover and let soak overnight or for at least 8 hours. Pour the soaked beans into a colander and rinse well. Rinse out the Crock Pot. Set soaked beans aside; you'll add them back to the Crock Pot in a minute.
  • Assemble. Add onion, pepper, broth, molasses, brown sugar, olive oil, dry mustard, smoked paprika, cayenne pepper, salt, and pepper to Crock Pot. Mix until combined. Add back your soaked and drained beans and stir until combined. Add bay leaf.
  • Cook. Cook on high for 8-10 hours or on low for 12-14 hours. Note: Slow Cookers can vary, so the first time you make this, you may want check on it periodically and see if you need more broth or water after the first few hours. But don't worry, your beans shouldn't turn to mush! The molasses helps to prevent that.
  • Leftover beans keep up to three days refrigerated in an airtight container. They also freeze well.

VEGETARIAN BAKED BEANS WITH PINEAPPLE



Vegetarian Baked Beans With Pineapple image

One of the members of our congregation made this for a dinner we had. It's been my favorite way to eat baked beans ever since.

Provided by Glori-B

Categories     Beans

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 (28 ounce) can vegetarian baked beans (such as Bush's)
1 (20 ounce) can pineapple (chunks or crushed)
1/2 cup red onion, diced small
1/2 cup brown sugar
1 teaspoon ground cinnamon
3 teaspoons black pepper

Steps:

  • Combine all ingredients (you can drain half the pineapple juice if you want to, but the more juice you use, the sweeter it will be).
  • Bake for 30 minutes at 350 degrees F.

Nutrition Facts : Calories 249.9, Fat 0.7, SaturatedFat 0.1, Sodium 455, Carbohydrate 60.5, Fiber 7.5, Sugar 39.3, Protein 7.1

VEGETARIAN MOLASSES BAKED BEANS



Vegetarian Molasses Baked Beans image

Made these beans for the first time today and its a winner!! I liked it because there was no sugar in it and it had cinnamon and apricots.....so delicious and the whole house smelled so good!!

Provided by Doreen Fish

Categories     Other Side Dishes

Number Of Ingredients 13

2 c dried navy beans
1 tsp fresh ground black pepper
1/2 tsp dried basil leaves
1/4 tsp cinnamon
1 1/2 c boiling water
1 Tbsp olive oil
1/4 c molasses
1/4 c ketchup
3 Tbsp maple syrup
1 Tbsp apple cider vinegar
2 medium onions ,chopped
8 whole dried apricots chopped into small pieces
1 can(s) 28 oz diced tomatoes

Steps:

  • 1. The night before place beans in a colander and rinse under cold water. Place the beans in the crock pot and cover with fresh cold water to cover by 2 inches.Leave to soak overnight for at least 8 hours or up to 12. The next day drain the beans and rinse again. Put the beans in a pot and cover with 5 cups cold water . Heat to boiling and cook until tender approx 30 mins.Drain. In a small bowl mix together the cinnamon, basil and pepper. Set aside. In a heat safe bowl mix together the boiling water, molasses, maple syrup, vinegar, oil, and ketchup. Mix well and set aside. Place half the beans in the crock pot. Sprinkle with half the apricots and onions. Evenly pour half the tomatoes over top. Sprinkle with half the spice mixture. Repeat. Pour water/ molasses mixture over top, making sure that the liquid is mixed in. Cover and cook on low 8 -10 hours or high 4 - 5 hours.

VEGETARIAN BOSTON BAKED BEANS/NO CANS



Vegetarian Boston Baked Beans/No Cans image

This is from 'Healthy Cooking For Two' and is easy to make and great tasting. Prep time includes the precooking of the dry beans. Do not boil the beans as this will tend to make them mushy.

Provided by Shahana

Categories     Beans

Time 3h30m

Yield 4 serving(s)

Number Of Ingredients 8

1 small onion
1 cup dried white bean
water, for soaking the beans
1/2 cup water, reserved from the above amount
1/4 cup molasses
1/4 cup ketchup
1 teaspoon dry mustard
1/8 teaspoon pepper (to taste)

Steps:

  • Sort and rinse beans.
  • Put in pot with water to cover 1 inch over beans.
  • Bring just to a boil, remove from heat and let stand 1 hour.
  • Add water if needed and return jus to a boil, reduce heat, simmer very gently 1 hour.
  • Drain beans, reserving water.
  • Preheat oven to 300°F.
  • Put the onion in a deep casserole and cover with the beans.
  • In saucepan, combine the 1/2 cup water, molasses, ketchup, mustard and pepper.
  • Bring to a boil; pour over the beans.
  • Set casserole on the middle shelf of the oven and bake for 1 hour WITHOUT STIRRING, until the beans are glazed on top and most of the liquid has been absorbed.

Nutrition Facts : Calories 255.2, Fat 0.8, SaturatedFat 0.1, Sodium 184.2, Carbohydrate 52, Fiber 8.1, Sugar 17, Protein 12.4

BAKED BEANS VEGETARIAN STYLE



Baked Beans Vegetarian Style image

I like this as it has a light flavour without being too salty or too sweet. When I made it, I used small red beans. Next time, I plan on doubling this because as is, it was simply gone too fast!

Provided by Emily Nelfnoffen

Categories     Black Beans

Time 12h15m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 lb black beans or 1 lb pinto beans
1 small onion, chopped fine (optional)
7 cups water
1/4 cup molasses
2 tablespoons brown sugar (and one teaspoon if you like this sweeter)
1 1/2 teaspoons salt
1/2 teaspoon dry mustard
1/2 cup butter

Steps:

  • Precook beans in boiling water for 2 minutes. Cover and let stand 1 hour. Then simmer for 1 hour until tender. Drain, reserving liquid. Mix beans with onion if using. Place beans in crock pot.
  • Mix 1 1/2 cup reserved liquid, brown sugar, molasses, salt and mustard. Pour over beans and dot with butter. Cover and cook for 6-12 hours on low setting.
  • Meat could be added as the beans are put in the crockpot, salt pork cut into chunks, or bacon as your personal preferences desire.
  • The crockpot can be used on high to half cooking time, but the longer slower cooking time gives the beans a truly deep and rich flavour.

Nutrition Facts : Calories 300.8, Fat 15.9, SaturatedFat 9.8, Cholesterol 40.7, Sodium 882, Carbohydrate 34.8, Fiber 8, Sugar 12.5, Protein 6.5

VEGETARIAN BAKED BEANS RECIPE BY TASTY



Vegetarian Baked Beans Recipe by Tasty image

Here's what you need: olive oil, small yellow onion, garlic, smoked paprika, chili powder, mustard powder, salt, pepper, tomato paste, maple syrup, molasses, low sodium soy sauce, apple cider vinegar, liquid smoke, low sodium vegetable broth, great northern beans

Provided by @MakeItYours

Number Of Ingredients 16

2 tablespoons olive oil
1 small yellow onion, diced
3 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon mustard powder
½ teaspoon salt
¼ teaspoon pepper
½ cup tomato paste
¼ cup maple syrup
3 tablespoons molasses
2 tablespoons low sodium soy sauce
3 tablespoons apple cider vinegar
1 teaspoon liquid smoke
¾ cup low sodium vegetable broth
15 oz great northern beans, 3 cans, drained and rinsed

Steps:

  • Preheat the oven to 350ºF (180ºC).
  • In a large saucepan, heat the olive oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 4-5 minutes, until semi-translucent.
  • Add the garlic and cook for another 2-3 minutes, until fragrant.
  • Add the paprika, chili powder, mustard powder, salt, and pepper and cook for 2 more minutes, until the spices are fragrant.
  • Add the tomato paste, maple syrup, molasses, soy sauce, apple cider vinegar, and liquid smoke and stir for 1-2 minutes, until well-combined.
  • Then, add the vegetable broth and stir until smooth, about 1 minute.
  • Add the beans and stir for 1-2 minutes, until evenly coated.
  • Cover and bake for 40 minutes, until the beans are bubbling. Uncover and bake for another 10 minutes, or until desired consistency is reached.
  • Stir well and serve.
  • Enjoy!

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