These Stovetop Baked Beans are so easy to make and packed full of flavor. They won’t heat up your kitchen and they’re the perfect vegan/vegetarian side dish for all your summer needs!
I’m calling these Baked Beans, but the beauty of them is that you don’t have to bake them at all! They are cooked on the stove-top from start to finish and only take about 30 minutes to make! These Stovetop Baked Beans are full of so much flavor and they’re vegan!
When it comes to summer BBQs I am all about the side dishes. While I always enjoy the main course, I usually fill up my plate with tons of sides. I’m also one of those people who is not afraid of their food touching and I usually mix all the sides together 🙂
STOVETOP BAKED BEAN INGREDIENTS & SUBSTITUTIONS
- White Beans – Navy beans are most commonly used in baked bean recipes but really any White beans such as great northern beans or cannellini beans will work! If you don’t have either of those you could sub pinto, kidney or even chickpeas if you wanted to.
- Onions and Garlic – I cook the onions and garlic in a little bit of olive oil and they make a really nice flavor base for the recipe. If you don’t want any chunks of onion in your baked beans you can leave them out.
- Marinara Sauce – You can really use any kind of tomato or marinara sauce you have on hand.
- Maple Syrup – You want to use pure maple syrup and not the pancake maple syrup.
- Apple Cider Vinegar – Or you can use white vinegar.
- Tamari – I love using Tamari because it has a nice deep flavor but you could also use soy sauce.
- Ketchup – Ketchup adds a little sweetness plus some nice tomato flavor.
- Spices – The spices really give these stovetop baked beans their flavor! This recipe calls for chili powder, smoked paprika, mustard powder, cumin and salt and pepper.
VEGETARIAN BAKED BEANS
RECIPE FREQUENTLY ASKED QUESTIONS
- Is this recipe gluten free? Yes! If you are using soy sauce instead of tamari, just make sure that it is labeled gluten free.
- Can I make these stovetop baked beans ahead of time? Yes, they can be stored in the refrigerator for 4-5 days. Just re-heat on the stove or in the microwave. They can even be enjoyed cold or room temperature!
- Is this recipe vegan? Yes! No meat or meat products included in this recipe.
- Can these baked beans be frozen? Yes, I would suggest freezing in a plastic ziplock bag and making sure all the air is out.
Have another question? Ask me in the comments below and I will get back to you ASAP!
LOOKING FOR MORE VEGAN SUMMER SIDE DISHES?Print
These Vegan stovetop baked beans are so easy to make and full of flavor! They’re the perfect side dish for all your summer needs.
- 2 teaspoons olive oil
- 3/4 cup chopped yellow onion
- 3 cloves garlic, minced
- 1 (24 ounce) jar marinara sauce
- 3 tablespoons pure maple syrup
- 4 teaspoons apple cider vinegar
- 3 teaspoons tamari
- 3 tablespoons ketchup
- 3 teaspoons chili powder
- 1 1/2 teaspoons smoked paprika
- 1 1/4 teaspoons mustard powder
- 1 teaspoon ground cumin
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 (15 ounce) cans white beans, drained and rinsed
- Heat a large skillet over medium heat and add the olive oil and onions. Saute onions until softened, about 5 minutes. Next add the garlic and cook for another 2 minutes.
- Add all the remaining baked bean ingredients, except for the beans, and stir until everything is combined. Cook sauce for 5 minutes, stirring occasionally.
- Add the beans to the sauce, stir, and cook for another 5-10 minutes, until beans are heated through.
- Baked beans can be served warm or cold.