30 Minute Vegetarian Baked Beans – no soaking beans, no meat, and all the sweet, tangy, stick-to-your-ribs baked beans you crave.
As a (mostly) vegetarian, it can be hard to find classic favorites, once filled with meat, without it. Especially baked beans.
All the baked bean recipes I’ve seen either had bacon, bacon fat, pork, etc. cooked throughout, and while I know this takes the flavor level up, I didn’t want to be eating all of that. Not to mention, all of the recipes involved soaking beans overnight, and nobody’s got time for that.
It all started with Jason’s recent slow-cooker pulled pork obsession. I wanted some stick-to-your-bones baked beans to go along with it and our coleslaw. Last minute, on a weeknight, as everything else happens, is when I decided I wanted them. When I couldn’t find a base recipe for baked beans without soaking, I knew I needed to create my own.
Although, I’ve got to give so much of this recipe to my mom – she’d jazz up canned baked beans with brown sugar, mustard, and ketchup growing up. This flavor combination, while it may sound bizarre if you haven’t had it before, seriously adds that tangy, sweet, baked bean flavor that is just what you want.
Every time I change up the sauce recipe a little bit – feel free to add some sweet BBQ sauce or a little worcheshire sauce (although it’s not inherently vegetarian, make sure you get a veg-friendly one if you choose!).
What else do we all want? EASY, QUICK, DELICIOUS recipes. Using canned navy beans allows you to skip all that soaking, waiting, preparing, because in about 30 minutes, you will have thick, tasty baked beans. Just be sure to salt the beans when they’re almost done cooking so they don’t get too hard.
30 Minute Vegetarian Baked Beans – no soaking beans, no meat, with all the sweet, tangy, stick-to-your-ribs baked beans you crave.
- 2 cans (15.5 ounces) navy beans, drained and rinsed
- 1/2 cup molasses
- 1/2 cup brown sugar
- 4 Tablespoons ketchup
- 4 Tablespoons yellow mustard
- Salt, to taste
- Pre-heat oven to 350°F.
- Heat a large oven-safe pot or dutch oven over medium-high heat. Whisk together molasses, brown sugar, ketchup, and mustard. Bring to a simmer.
- Add drained and rinsed beans to simmering mixture; bring back to a simmer.
- Place in oven and bake for 25-30 minutes, until thick. Salt to taste.
Keywords: easy, quick, vegetarian, bbq, summer, cook out, holiday