Healthy Vegan Baked Beans
These easy vegan baked beans are the perfect summer BBQ side dish! This delicious, healthy take on classic baked beans is filled with flavor but uses simple ingredients (and no ketchup!) on the stove. Stovetop beans are so easy to make, you’ll be eating them all summer long alongside ALL your cookout favorites! The process is super basic, not to mention oil-free AND done in about half an hour!
Ingredients
- 2 15-oz cans navy beans, drained and rinsed well
- 2 cups hot water
- 1 6-oz can tomato paste
- 1/4 cup dark brown sugar
- 3 tsp onion powder
- 2 tsp garlic powder
- 1/2 tsp ground mustard
- 1/2 smoked paprika
- 3/4 tsp smoked salt
- 1/2 tsp ground black pepper
Instructions
- First, drain and rinse beans and place in a medium sized pot .
- Next, a medium mixing bowl, add the tomato paste, sugar, and spices. Pour the hot water in slowly and whisk everything together until completely smooth.
- Then, pour the tomato mixture over the beans in the pot. Cover with a lid and bring to a boil. Once boiling, reduce the heat to medium-low and boil for 5 minutes, stirring often.
- Finally, remove the lid and simmer on low, stirring often, for approximately 25-30 minutes until the beans are soft and the sauce is thick. Don’t forget to stir them often while they cook, scraping the bottom of the pot when you do.
- Serve these vegan baked beans hot next to your summer grilling favorites! Leftovers can be stored in the fridge for up to 5 days or the freezer for up to 3 months. Enjoy!
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