These homemade vegan baked beans are rich, sweet, savory, slightly spicy, and made with just 10 ingredients in under an hour, thanks to canned beans! Perfect for barbecues, potlucks, and enjoying over toast!
For a spicy kick: ⅛ teaspoon or more cayenneoptional
1(15-ounce or 425 grams) can of tomato puree
3tablespoonsof brown sugar
2tablespoonsof molasses
1 ½tablespoonsof white wine vinegar
1teaspoonof soy sauce
2(15-ounce or 425 grams) cans of white beansdrained and rinsed
Salt and pepperto taste
Instructions
Prepare for awesomeness.
Preheat your oven to 350 degrees F (180 degrees C). In a saucepan over medium-high heat, heat the oil and fry the onion and garlic until both are somewhat translucent and soft.
Add in the chili powder and cayenne (if you are using it) and cook for a few minutes. Add the tomato puree, brown sugar, molasses, white wine vinegar, and soy sauce and bring to a low boil. Once boiling, add salt and black pepper to taste.
Let simmer for about 10 minutes, then add the beans and simmer for an additional 10 minutes.
Put the mixture into a casserole dish and bake for 15 minutes.
Let stand for about 5 minutes before serving, and garnish it with sliced green onion or parsley. Allow it to cool for further thickening.
Video
Notes
Adjust the heat: Increase or decrease the amount of chili and cayenne pepper to fit your taste buds.
Tweak the sweetness: Reduce or increase the amount of brown sugar as preferred.
Adjust the consistency: If the sauce is too thick, add a small amount of vegetable stock. If it’s too thin, continue to simmer/bake the beans (lid off) to allow the mixture to reduce and thicken.