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Vegan Boston Baked Beans - holycowvegan.net
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5 from 14 votes

Vegan Boston Baked Beans

These Vegan Boston Baked Beans are perfect minus the pork. Molasses, sage, and barbecue sauce add a deep, rich, smoky flavor. Serve this Fourth of July with a veggie burger or dog and potato salad. A vegan, gluten-free, soy-free and nut-free recipe.
Prep Time10 mins
Cook Time3 hrs
Total Time3 hrs 10 mins
Course: Side Dish
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 4 servings
Calories: 250kcal


  • 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


  • 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.


Calories: 250kcal | Carbohydrates: 47g | Protein: 12g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 839mg | Fiber: 13g | Sugar: 15g | Vitamin A: 29IU | Vitamin C: 3mg | Calcium: 123mg | Iron: 4mg