Need something special for that cookout, picnic, or potluck? These Country Smoked Vegan Baked Beans are sure to be a hit! Only 1 gram of fat and a whopping 22 grams of protein per serving!
We love these baked beans because they’re…
- Smokey
- Full of flavor
- Loaded with protein
- Perfect for a crockpot
- Great picnic food
- Delicious
Traditional baked beans made healthily
I used to love baked beans before I switched to a healthy plant-based diet in 2013. The problem was that the traditional recipe I used required artery-clogging bacon and lots of it.
I remember using nearly a pound of bacon in one large recipe when I was taking it to family cookouts. Now I shudder to think of it!
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With this new-and-improved version, I’ve removed all the greasy bacon to make it much more heart-healthy. And it still has all of the flavors with beans, onions, relish, molasses, and liquid smoke.
Crockpot baked beans
Another great thing is that these baked beans can even be made in a slow cooker. Simply set the temperature to medium and let them cook while you work, run errands, or simply get things done around the house.
How to make vegan baked beans
- Preheat oven to 375 degrees. Or heat crockpot for slow cook method.
- Place beans, minced onion, relish, brown sugar, and sea salt in a 9 x 13 baking dish. Or in a crockpot. Simply set the temperature to medium and let them cook while you work, run errands, or simply get things done around the house.
- In a medium-size bowl, whisk together remaining ingredients: molasses, ketchup, water, tomato paste, liquid smoke, and apple cider vinegar.
- Pour wet mixture over beans mixture and stir until thoroughly mixed.
- Bake in the oven at 375 degrees for one hour. OR for a slow cook method, place in crockpot and cook on low for 7-8 hours or high for 4-5 hours.
- Serve and enjoy!
RECIPE CARD BELOW
Nutrition in beans
Beans are a nutritious, natural source of fiber. One cup of cooked beans or lentils provides between 17 and 18 g of fiber. Fiber assists the transport of food through your digestive tract, supporting colon health and preventing constipation.
Fiber also plays a role in healthy cholesterol levels.
Beans and lentils offer naturally occurring vitamins and minerals, which are better absorbed than nutritional supplements. Beans and lentils offer folate, a B vitamin important to red blood cell functioning and the prevention of specific neural tube birth defects.
Beans are also a source of the minerals potassium, iron and magnesium. Potassium helps regulate muscle function, including your heart, by keeping your body’s fluid and mineral levels in balance.
Iron is essential to energy as it assists your red blood cells transport oxygen throughout your body. Magnesium supports bone health, organ function and energy production.–LiveStrong
NOTE from follower Louise Gagnon:
I thought I’d give you a heads up on this recipe, I’ve made it a few times now because everyone loves it but I got to thinking, what if I made them with dried navy beans!!I did and it’s perfect!!
All you change is: 1 pound dried navy beans, soaked 12 hours and change the water quantity to 2 1/2 cups. Everything else remains the same. I cooked them in my Instant pot for 1 1/2 hours, high pressure, quick release but I’m sure they can also be done in a 275 oven overnight.
Other great picnic recipes
Plant-Based Vegan Starter Kits $27
Vegan Baked Beans | Country Smoked
Need something special for that cookout, picnic, or potluck? These country smoked bake beans are sure to be a hit! Only 1 gram of fat and a whopping 22 grams of protein per serving!
Ingredients
- 3 15 oz cans great Northern beans, (rinsed and drained)
- 1 small-med onion, minced
- 1/3 cup relish
- 1 6 oz can tomato paste
- 2 Tbsp black strap molasses
- 1/3 cup ketchup
- 2/3 cup water
- 1/4 cup brown sugar
- 1 tsp liquid smoke
- 1 Tbsp apple cider vinegar
- 2 tsp sea salt
Instructions
- Preheat oven to 375 degrees. Or heat crockpot for slow cook method.
- Place beans, minced onion, relish, brown sugar, and sea salt in a 9 x 13 baking dish. Or in a crockpot. Simply set the temperature to medium and let them cook while you work, run errands, or simply get things done around the house
- In a medium-sized bowl, whisk together remaining ingredients: molasses, ketchup, water, tomato paste, liquid smoke, and apple cider vinegar.
- Pour wet mixture over beans mixture and stir until thoroughly mixed.
- Bake in the oven at 375 degrees for one hour.OR for a slow cook method, place in crockpot and cook on low for 7-8 hours or high for 4-5 hours.
- Serve and enjoy!
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Nutrition Information:
Yield: 6Amount Per Serving: Calories: 358 Total Fat: 1g Saturated Fat: 0g Cholesterol: 0mg Carbohydrates: 72g Fiber: 16g Sugar: 23g Protein: 19g
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I made these last night. So yummy! Even without the relish, which I had to omit since I didn’t have any on hand (though i added a touch of pickle juice). I also used bulk white beans I had previously batch-cooked from dry and frozen in one-and-one-half cup quantities (bringing the already low cost of these even lower 🙂 ). I’ll definitely be making these again (will keep these in mind for potlucks especially) — so tasty….!
How much black pepper did you add in? I don’t see it in the ingredients, but do see it in the first photo. Thanks 🙂
What great eyes you have! The amount of black pepper would really be to your preference and taste, but I think good starting point would be about 1/2 tsp.
Thank you! Oh boy, the sauce tastes deeeeeeeelicious! Will assemble with the beans in the morning. What a great recipe! Looking forward to trying more of your recipes. Thanks again 🙂
The sauce really is tasty! So glad you like it and hope the whole recipe knocks your socks off! 🙂
This recipe is a KEEPER!!!! Made it in two 2 1/2 quart casseroles. Served one for a vegetarian brunch…they LOVED it! Served the other for a non-vegetarian family…they LOVED it!!! I love how the sauce thickens up and is not runny at all once it is finished cooking. 1 hour was perfect. I made the sauce the day before. Ended up using 3 cans white kidney beans, 1 can white northern beans and it tasted perfectly fine (they taste similar anyways, just liked the smallness of the northern beans so will do those next time). Thank you for the recipe, it’s my new family picnic contribution 🙂 Happy New Year!!!
That’s terrific to hear! Thank you so much for letting us know that it’s a new family favorite!
Is the puckle relish SWEET or DILL, Terri?
I use the sweet relish in the recipe.
Is there too much sugar in this recipe?
It does include blackstrap molasses and brown sugar, but they can easily be reduced.
When you oven bake these, are they covered or uncovered? Also, if I double the recipe in a large casserole dish for big family or church gatherings, how long should I oven bake & at what temperature? Thanks so much. Can’t wait to try these.
Steve, I bake them uncovered in the oven and 375 degrees for one hour should be good, even for a double recipe batch. I hope your family and church enjoy them!