Vegan Baked Beans

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A few weeks ago I mentioned my mom’s baked beans and everyone wanted to try them! So as promised, I’m sharing her recipe.

Watch how easy they are to make or find the recipe below.

Vegan Baked Beans
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Vegan Baked Beans

Servings

8-12

servings
Prep time

10

minutes
Cooking time

8

hours

Ingredients

  • 2 cups dried navy beans

  • 1 medium red onion, finely chopped

  • 4 or 5 large cloves garlic, minced

  • 15 ounce can no salt added tomato sauce

  • 3 tablespoons tomato paste

  • 4 tablespoons date syrup

  • 2 tablespoons molasses

  • 1 tablespoon smoked paprika

  • 1 tablespoon dry mustard

  • 1 teaspoon cumin

  • 2 teaspoons low sodium tamari (or soy sauce or Bragg liquid aminos)

  • 2 teaspoons apple cider vinegar

  • 1 tablespoon yellow mustard

  • 2 tablespoons Worcestershire sauce

  • 1½ teaspoon liquid smoke

  • Salt substitute to taste (we used Well Your World’s Stardust)

  • water as needed to thin the sauce (start with about ¼ cup)

Directions

  • Cook dried beans per package directions. We add the unsoaked, sorted, and rinsed beans to the Instant Pot with about 6 cups of water and cook 35 minutes at high pressure.
  • Once the beans are fully cooked, drain them, and add the beans to a slow cooker.
  • Add all remaining ingredients to the slower cooker with the beans and mix everything well.
  • Cook on low all day or at least 6 to 8 hours. Add water if needed to keep the beans from drying out.
  • Serve immediately or store in the fridge. These are better the next day so make them a day or two ahead for family gatherings.