These quick and easy Vegetarian Baked Beans are sweet, tangy, stick-to-your-ribs baked beans made with simple ingredients in just 30 minutes. This recipe uses canned beans so there's no soaking required.
Preheat oven to 400°F. Drain and rinse bean, then set aside.
2 15.5 oz cans navy beans
In an oven-safe Dutch oven or pan, combine the molasses, brown sugar, ketchup, mustard, onion powder, baking soda, and salt (as needed); whisk together until combined, then stir in the beans. This is an easy one-pan way, but you can also do this in a separate bowl and transfer to a baking dish, depending on what you're using.
½ cup unsulphured molasses*, ½ cup brown sugar, 4 Tablespoons ketchup, 4 Tablespoons yellow mustard, ½ teaspoon onion powder, ½ teaspoon baking soda
Taste test the mixture for salt levels, just note that the flavors will mellow out as they bake and as the beans absorb the flavor.
½ teaspoon kosher salt
Bake for 20-25 minutes, until thicker and bubbly, stirring halfway through cooking time as desired. Remove from heat and let sit for a minute as the beans thicken as they cool.
Notes
Makes approximately 4 cups total.
Slow Cooker: Cook on high for 3-4 hours, or low for 7-8 hours. You can also transfer to a slow cooker to keep warm during your event.
I recommend using unsulfered molasses, like Grandma's brand. Donot use blackstrap molasses, as it is more bitter.
May 2022 Updates:
Added baking soda to prevent the beans from potentially hardening from the acidic ingredients.
Increased temperature from 350F to 400 and removed the stovetop simmer of the sauce and the addition of water. After more testing, the stovetop simmer wasn't necessary with the higher oven temperature.