Healthy Recipes vegan baked beans

Published on May 1st, 2013 | by Andrea Bertoli


Homemade Baked Beans Recipe for Quick Holiday Meals

I’ve been making this simple homemade baked beans recipe for years. It’s perfect for potlucks, barbeques, and for quick weeknight dinners. Bonus: it makes awesome leftovers that you could serve with grains or as a burrito. The original recipe is from my Grandma (for real!) and fuses sweet, salty and smokey flavors for a perfect homestyle meal.

vegan baked beans

Maple Baked Beans

1 (28-ounce) can fire roasted tomatoes
½ cup minced onion
2-4 cloves garlic, minced
2 Tablespoon cider vinegar
2 Tablespoons maple syrup
1 Tablespoon molasses
1 Tablespoon prepared Dijon mustard
1 teaspoon each oregano, cumin, ground ginger, and salt
1 teaspoon liquid smoke
½ teaspoon red chili flakes (more to taste!)
1 (15-ounce) can white beans, rinsed and drained
1 (15-ounce) can pinto beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained

  1. Mix tomatoes, onions, garlic, vinegar, maple syrup, molasses, mustard, spices and smoke in a large bowl.
  2. Gently stir in beans. Pour mixture into a 9” x 13” pan.
  3. Cover with foil and bake at 350º for half an hour. Remove foil, stir, and bake 45 minutes more. Enjoy in wraps, with grains, or at your next barbeque!

Yield: 5-6 Servings

Some Notes: You can of course use fresh-cooked beans here, but with three different kinds it might get a bit daunting. You can also make this recipe using just one type of bean for a more monochrome, but equally delicious, result.

three types of beans for baked beans

three types of beans for baked beans: pinto, cannellini, and kidney


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About the Author

A vegan chef, cookbook author, educator, writer, surfer, and yogi based in Honolulu, Andrea is also the Accounts Manager for Important Media. Follow her foodie adventures at, Vibrant Wellness Journal, and Eat Drink Better. Find more from Andrea on Facebook and Instagram

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