vegetarian baked beans with spoon

Easy Vegetarian Baked Beans


Sweet, tangy, stick-to-your-ribs baked beans made without any meat (or dairy products, so they’re also vegan!) and they require no overnight soaking!



  • 1/2 cup molasses
  • 1/2 cup brown sugar
  • 4 Tablespoons ketchup
  • 4 Tablespoons yellow mustard
  • 1/4 cup water
  • 1/2 teaspoon onion powder
  • Salt, to taste
  • 2 cans (15.5 ounces) navy beans, drained and rinsed


  1. Pre-heat oven to 350°F.
  2. Heat a large oven-safe pot or Dutch oven over medium-high heat. Add molasses, brown sugar, ketchup, mustard, water, onion powder, and salt; whisk together until combined and bring to a simmer. I do check the flavor level at this point, mostly for salt, but remember that the flavors will meld together and mellow a bit, so continue to taste throughout. Add the drained and rinsed beans to simmering mixture, stir to combine and bring back to a slight simmer.
  3. Transfer the pot into the oven and bake for 25-30 minutes, until thicker and bubbly. The bean mixture will thicken up as it cools.
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1/2 cup
  • Calories: 216
  • Sugar: 29.3 g
  • Fat: .5 g
  • Carbohydrates: 48.9 g
  • Fiber: 5.1 g
  • Protein: 5.4 g

Keywords: bbq, summer, cook out, holiday, vegan, 4th of july, vegetarian

Recipe Card powered byTasty Recipes