These Vegan Boston Baked Beans are perfect! They are smoky and richly flavored and delicious thanks to the amazing combination of molasses, sage, and barbecue sauce. Serve this easy baked beans recipe this Fourth of July with a veggie burger or veggie dog and potato salad. A vegan, gluten-free, soy-free and nut-free recipe.
Independence Day is a day to gather around the grill, in your backyard or here, in the Washington area, on the National Mall, and stuff yourself to the gills before ending the day with a spectacular display of fireworks. Whatever you are planning to do, I have for you today a recipe that you will absolutely love. My vegan Boston Baked Beans.
Something magical happens to beans when baked. For instance, in this Greek Gigantes recipe, a flavorsome dish of lima beans baked in a rich tomato sauce, the beans become crusty on top and sweeten in flavor. There's something similarly magical about making these classic but vegan Boston Baked Beans.
Boston beans are typically made with salt pork, although some recipes substitute bacon, but for this vegan version you need neither. Instead, for my Vegan Boston Baked Beans, I use some plant-based ingredients to create the perfect, smoky, deep and rich flavor that will go perfectly with your veggie dogs or veggie burgers.
Smoky herbs like sage and lavender add freshness and even more flavor to this baked bean recipe.
Serve these Vegan Boston Baked Beans with veggie burgers or veggie dogs, vegan potato salad, or just by themselves, with some crusty bread and a glass of cold beer, for a perfect Fourth of July picnic.
Happy Fourth!
Why you'll love these vegan baked beans
- They're richly flavored and full-bodied and no one will ever miss the meat. Homemade baked beans just taste so much better than canned baked beans! Serve these as a delicious side for vegan burgers, vegan hot dogs or just anything you have a mind to.
- This vegan baked beans recipe is also really easy to make. Just put the ingredients together and then bake.
- This recipe also uses really simple ingredients. There are no special ingredients like vegan worcestershire sauce or liquid smoke needed. You get all the flavor with ingredients you likely already have on hand.
- Everyone can eat them because they are soy-free, nut-free and gluten-free. And they are vegan, of course.
Vegan Boston baked beans ingredients
- 1 cup dried navy beans (or any white beans, like great northern beans or cannelini. beans. You can also just use two 14-oz cans of beans and skip cooking the dried beans.)
- 2 dried bay leaves
- 1 tsp olive oil
- 1 tsp sugar. Use coconut sugar or brown sugar if possible.
- 1 medium onion.
- 2 cloves garlic
- 1 tbsp fresh sage
- 1 tsp lavender
- 2 tablespoons molasses
- 2 tablespoons barbecue sauce
- 2 teaspoons dijon mustard
- Ground black pepper and salt to taste
How to make vegan baked beans
- Soak the beans: If using dried beans soak them overnight or for 6 hours at least. You can skip this and the next step if using canned beans.
- Cook the beans. First drain out the soaking water and then add enough water to cover the beans by two inches. Add the bay leaves and bring the beans to a boil. Lower the heat to a simmer, cover the pot, and let the beans cook until tender, about 40 minutes. Check during cooking to make sure the water hasn't dried out.
- Preheat the oven to 325 degrees.
- In a Dutch oven, a 10-inch cast-iron skillet, or in a baking dish that can go from stovetop to the oven, heat the oil. Add the onions and garlic with a pinch of salt and the sugar.
- Cook the onions over medium heat, stirring frequently, until they are caramelized and turn soft and brown. Add the beans, sage, and lavender.
- Reserve the bean cooking liquid, if any, and add to it the molasses, barbecue sauce, and mustard. Stir well to mix. You need about two cups of liquid. If you don't have enough bean water, add to it plain water or, better still, vegetable stock, to get two cups.
- Stir the liquid into the beans and bring to a boil. Add salt and ground black pepper to taste.
- Turn off the heat and transfer the baking dish or skillet or Dutch oven into the preheated oven. Bake the beans, uncovered, for three hours. Check a couple of times to make sure the liquid has not all evaporated, and if it has, stir in some more liquid. You can also add liquid at the end. Your beans should be a little soupy.
- Once the beans have baked, check for seasoning and add more salt and ground black pepper if needed. Serve warm or at room temperature.
Storage instructions
- Refrigerate: These beans will taste even better the next day. Store them in the fridge for up to three days.
- Freeze: You can freeze the beans in a freezer-safe container for up to four days.
- Reheat: Reheat in a 350-degree oven or in the microwave until warmed through.
Related recipes
Vegan Boston Baked Beans
Ingredients
- 1 cup dried navy beans (or any white beans, like great northern or cannelini. Soak the beans for a few hours or overnight. If using canned beans, use 2 14-oz cans and drain thoroughly.)
- 2 dried bay leaves
- 1 teaspoon olive oil
- 1 teaspoon sugar
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 1 tablespoon fresh sage (finely chopped)
- 1 teaspoon lavender (finely chopped, optional)
- 2 tablespoon molasses
- 2 tablespoon barbecue sauce
- 2 teaspoon dijon mustard
- Ground black pepper and salt to taste
Instructions
- Cook the beans. First drain out the soaking water and then add enough water to cover the beans by two inches. Add the bay leaves and bring the beans to a boil. Lower the heat to a simmer, cover the pot, and let the beans cook until tender, about 40 minutes. Check during cooking to make sure the water hasn't dried out.
- Preheat the oven to 325 degrees.
- In a Dutch oven, a 10-inch cast-iron skillet, or in a baking dish that can go from stovetop to the oven, heat the oil. Add the onions and garlic with a pinch of salt and the sugar.
- Cook the onions over medium heat, stirring frequently, until they are caramelized and turn soft and brown. Add the beans, sage, and lavender.
- Reserve the bean cooking liquid, if any, and add to it the molasses, barbecue sauce, and mustard. Stir well to mix. You need about two cups of liquid. If you don't have enough bean water, add to it plain water or, better still, vegetable stock, to get two cups.
- Stir the liquid into the beans and bring to a boil. Add salt and ground black pepper to taste.
- Turn off the heat and transfer the baking dish or skillet or Dutch oven into the preheated oven. Bake the beans, uncovered, for three hours. Check a couple of times to make sure the liquid has not all evaporated, and if it has, stir in some more liquid. You can also add liquid at the end. Your beans should be a little soupy.
- Once the beans have baked, check for seasoning and add more salt and ground black pepper if needed. Serve warm or at room temperature.
Fred
Out to hunt for lavender ... what's the odds on St Nicholas Day to find fresh herbal lavender? Is there a substitute or ok to skip?
+Peace!
Vaishali
Hi Fred! Ok to use dry rosemary or sage instead. Or use dry lavender, which would work too. I'd start with about half a teaspoon and add more if needed.
Leanne
Firstly, Thank you.
I’ve always loved boston baked beans but my husband has always hated them. I’ve had this recipe for quite awhile but didn’t think he’d enjoy them. I finally made them yesterday, exactly as you have directed in your recipe. HE LOVED THEM. I didn’t have fresh lavender but did have culinary dried lavender and it worked great. Thank you for your great recipe.
Vaishali
Hi Leanne, so happy to hear!
Ed Everett
Just made this, and it’s great. Did not have lavender, but will get some again and try it next time. Also, didn’t have barbecue sauce, but had some neglected blackening spice so I used 1/2 tsp or so in place of that. I needed to add a lot of bean cooking water over the 3 hours of baking.
My wife is the measurer in the house; I just wing things too much and go by eye. She was impresssed with how it turned out, and so am I. Thanks!
Vaishali
Hi Ed, so happy you guys loved it!
Eunice
What types of lavender are edible? I didn't realize you could eat them!
Vaishali
Hi Eunice, there are several varieties of edible lavender-- make sure you buy it in the herb section of your grocery, or when you pick up at the nursery. I have a plant at home that's a few years old and I am not certain of the variety, but here's an article that could be helpful:
Amy
This vegan version of baked beans looks perfect-- I have to try these. And can't agree more with what you say about the state we're in today. We are strong enough to withstand any assault on our democracy. Happy Fourth of July to you.
Vaishali
Thanks, Amy, and a happy Fourth!