Smoky Vegetarian Baked Beans

Homemade smoky vegetarian baked beans! With canned beans, no soaking is required. These smoky, saucy vegetarian baked beans are the perfect side dish for any cookout.

We love baked beans in my house, eating them a few times a month during the summertime! These vegetarian baked beans are so easy to make and have plenty of smoky flavor, thanks to chipotle chili powder– my secret ingredient for these beans!

All you need are some pantry ingredients, onion, and bell pepper to make these sweet, smoky beans. See below for more details, or scroll down for the full recipe.

Why I love these

These vegetarian baked beans are the perfect side dish for my Impossible Smash burgers and creamy potato salad— the perfect summer dinner in my opinion.

I’ve been making the How Sweet Eats baked beans for years and while we love that recipe, it’s so hard to find vegetarian canned baked beans (what she uses in hers) and honestly, are a little higher in sugar than I’d like.

These still have sugar, of course, but less than that version, and completely vegetarian!

Ingredient Notes

• Chipotle Powder: Yes, this is the secret for making these smoky baked beans! It’s the only ingredient that you may not have on hand, but it’s worth seeking out. Otherwise, use chili powder.
• White Beans: I use navy beans or cannellini beans here. If you want sweeter baked beans, then you can use 1 can of baked beans and 1 can of white beans. You can also sub in pinto beans. Make sure to drain beans before adding to the skillet.
• Onion: The onion and bell pepper melt into these beans once cooked, so even picky eaters won’t see them but it will add for more flavor!
• Smoked Paprika: Another ingredient for making these smoky vegetarian baked beans, giving more of a meaty flavor without any meat!
• Brown Sugar: This is what makes for a sweeter baked bean! Maple syrup will also work, or if you want darker beans, then you can substitute in molasses.

How to Make

Saute the Onion and Pepper

Heat the oil in a Dutch oven or oven-proof skillet. I use either my cast-iron skillet or my Dutch oven. Add the onion and bell pepper along with the salt and cook until the vegetables have started to soften, about 8 minutes.

Add the Garlic

Add in the garlic and the seasonings and cook for just 30 seconds or so, taking care not to burn. Burned garlic will ruin the entire dish! Because the spices are added quickly, I measure them all first before adding.

Add the sauce and beans

Add the ingredients for the sauce and cook until thickened. This is a great place to taste, adding more dijon for a tangy sauce, ketchup or brown sugar for a sweeter sauce. Add the beans and fold into the sauce, then place in the oven and bake for 15-20 minutes until thickened and bubbly!

Chef Tips for Success

• Sautéing is Key: Don’t rush the initial sautéing of the onion and bell pepper. Cooking them until they’re softened and slightly caramelized will build a rich flavor base for your beans.
• Simmer for Flavor and Thickness: After adding all the liquids, bring the mixture to a gentle simmer. This low and slow cooking allows the flavors to meld and deepen. Simmering also helps the sauce naturally thicken as moisture evaporates. Keep the heat on medium-low to prevent scorching the bottom.
• Stir Occasionally: While simmering, stir the beans occasionally to prevent them from sticking to the bottom of the pot, especially as the sauce thickens.
• Adjust Consistency: If the sauce becomes too thick, you can add a little water or vegetable broth to reach your desired consistency. Conversely, if it’s too thin, continue to simmer uncovered until it reduces and thickens. You can also mash a small portion of the beans with some liquid and stir it back in for a creamier, thicker sauce.
• Taste and Adjust Seasoning: Always taste the beans before serving and adjust the salt, pepper, or chipotle chili powder to your liking. The flavors will concentrate as they cook, so it’s good to check again near the end.

How to Make in the Slow Cooker

If you want to adapt these vegetarian baked beans for the slow cooker, then begin by sautéing the onion and bell pepper in the oil on the stovetop until softened. Then, add the garlic and spices, cooking for another minute until fragrant.

Transfer this mixture to your slow cooker, along with the apple cider vinegar, BBQ sauce, ketchup, Dijon mustard, brown sugar, and drained white beans. Stir everything to combine, then cook on low for 4-6 hours or on high for 2-3 hours, until the flavors have melded and the beans are tender.

Keep in mind that slow cookers retain a lot of moisture, so the sauce may be thinner than a stovetop version. If you prefer a thicker sauce, you can remove a cup of the beans and liquid, mash them, and then stir them back into the slow cooker during the last hour of cooking.

More Bean Recipes

• Puttanesca Beans with Garlic Bread
• Marinated White Bean Salad
• Tuscan White Bean and Kale Soup
• White Bean, Kale, and Sausage Pasta
• Vegetarian Bean Chili
• Brothy Gigante Beans with Spinach

If you try these vegetarian baked beans, make sure to come back to leave a comment and a rating. Seeing you make my recipes makes my day, and your feedback helps other readers.