I’ve been working to perfect a vegan BBQ baked beans recipe for a while — I crave BBQ beans in warm months and enjoy having a big batch on hand for quick meals. This version delivers a comforting balance of sweet, smoky, and mildly spicy flavors while staying simple and plant-based.
These baked beans use Great Northern beans for a creamy, protein-packed base. For sweetness and depth I use coconut sugar and a touch of blackstrap molasses, which adds the characteristic dark, rich sweetness you expect in BBQ beans. Blackstrap molasses lends a robust flavor and a thick texture without relying on refined sugars.
This recipe makes a generous batch of beans that work well as a side for summer barbecues, a cozy addition to fall meals, or as part of plant-forward meal prep. They store well in the fridge and are great for last-minute bowls, sandwiches, or a quick snack.
Some of the ingredients may be less familiar or not already in your pantry, but once you have them you’ll find many uses for them and will be more likely to make this and other recipes. Slow-cooked, straightforward dishes like this are relaxing to prepare and rewarding to eat — they feel wholesome and satisfying.
These vegan BBQ baked beans are versatile and flavorful, perfect for gatherings, weekly meal prep, or whenever you want a comforting, protein-rich side. I hope you enjoy them!
Vegan BBQ Baked Beans
- Author: Mia Zarlengo
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Yield: 6–8 servings 1x
Description
Perfectly sweet and smoky slow-cooked vegan BBQ baked beans that are hearty, flavorful, and easy to make.
Ingredients
Scale
- 1 pound dried Great Northern beans, soaked overnight
- 2 tbsp avocado oil (or olive oil)
- 1 small–medium yellow onion, finely chopped
- 2 jalapeños, seeded and chopped (keep seeds for extra heat)
- 1 clove garlic, minced
- 1/4 cup tomato paste
- 1/4 cup blackstrap molasses
- 1/4 cup coconut sugar
- 1 tbsp yellow mustard
- 4 cups vegetable broth
- 2 tsp sea salt
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder
- 1/4 tsp black pepper
Instructions
- Soak the dried beans in cold water overnight, at least 8 hours. Drain and rinse before cooking.
- Preheat the oven to 250°F and set the drained beans aside.
- In a large oven-safe Dutch oven, heat the avocado oil over medium heat. Lower the heat slightly and add the chopped onion, garlic, and jalapeños. Cook, stirring, for about 5 minutes until the onions are soft. Reduce the heat if garlic or onions begin to brown.
- Stir in the tomato paste, molasses, coconut sugar, and mustard until combined, then add the vegetable broth.
- Add the soaked beans and the spices to the pot, stir to combine, then cover with the lid.
- Bake in the oven for 6–8 hours, or until the beans are tender and the sauce has thickened (about 7 hours is typical).