I have tried these stovetop vegan baked beans so many times in order to perfect this recipe to my liking. Let me tell you why this rendition is the one you should try.
No two baked bean recipes are alike; there are a million different ways to make them. I prefer mine with ketchup because it is easy, and tastes more like what I grew up eating out of a can. Tomato paste did not make the cut in my trials.
I also prefer my baked beans made with brown sugar and a little molasses for the best sweet flavor without over-doing it. Maple syrup has a delicious flavor profile but it did not match up to my sweet tooth like brown sugar did.
Finally, I prefer just the slightest hint of spice to help balance the flavors, so I use a little smoked paprika. Smoked paprika is preferred to regular paprika in this vegan version for its smokiness that we are not getting from smoked meats and cumin adds some complex toasty-nutty notes.
I make baked beans most often during summer when I want a protein rich side to pair with carrot dogs or portabella cheeseburgers. I am not interested in turning on the oven during summer and the stovetop method is preferred. It also makes them faster to make, but it does require more hands-on time at the stove stirring to prevent sticking.
Notes about the Stovetop Vegan Baked Beans recipe:
- Try the oven or grill. Cover an oven-proof or grill-proof pan with foil and cook at 350 for about 40 minutes.
- To keep it vegan make sure to look for organic brown sugar and molasses as well as vegan Worcestershire sauce, or any brand made without anchovies (many store brands work). Also, ask the vegan you are cooking for what their preferences are.
- Why use bean cooking liquid? I prefer the silky texture the bean cooking liquid gives to the sauce. It contains starches from the cooking process and will yield a thicker sauce as well. You can add more water to thin it out if you like. If you drained your beans without reserving the cooking liquid you can use water instead, the sauce will just not be silky.
- Can I use homemade beans? Absolutely! Use 3 cups with 1/2 cup of bean cooking liquid.
- What other kinds of beans can I use? I prefer white beans, such as great northern or navy beans, but pinto beans are also common. You could also try kidney beans or chickpeas, especially if you want to try two different kinds of beans in the same batch!
- 2 TBS olive oil
- ½ small onion, minced
- ½ cup ketchup
- ¼ cup organic brown sugar
- 2 TBS each: yellow mustard, apple cider vinegar, and organic molasses
- 1 TBS vegan Worcestershire sauce
- 1 tsp cumin
- ½ tsp each: kosher salt and smoked paprika
- 2 15-oz cans navy beans, with ½ cup of the bean cooking liquid
- Saute onion in olive oil until soft and starting to brown in a heavy-bottomed pot on the stove, 10-15 minutes over medium heat.
- Meanwhile mix together the ketchup, brown sugar, mustard, molasses, apple cider vinegar, Worcestershire sauce, cumin and smoked paprika.
- Add the ketchup mixture, beans and ½ cup bean cooking liquid from the can to the pot with the onion and stir well to combine.
- Bring to a boil then and turn the stove down as low as it will keep a simmer. Let simmer for 20-30 minutes, stirring every 5-10 minutes, more frequently as the time goes. The beans are done when the sauce is thick. If you want a thinner sauce, add water to loosen the sauce to your liking.
