There’s nothing quite like a bowl of rich, sweet, and smoky baked beans to evoke feelings of pure comfort. My Maple Baked Beans recipe delivers all that classic flavor you crave, but in a completely vegetarian-friendly version! We’re skipping the bacon but not the depth, thanks to a perfect blend of maple syrup, molasses, and savory spices. This dish is slow-baked to perfection, resulting in tender beans swimming in a thick, luscious sauce. It’s the ultimate side for your next BBQ, a star at any potluck, or a cozy meal on its own with a side of cornbread. Get ready to fall in love with the best baked beans you’ve ever made from scratch!
Ingredients
• 3 cups / 570g dried navy beans
• 9 cups / 2.1L water
• 1 large onion, chopped
• 1⁄2 cup / 120ml pure maple syrup
• 1⁄4 cup / 60ml barbecue sauce
• 2 tablespoons / 30ml molasses
• 1 tablespoon / 15ml Dijon mustard
• 1 tablespoon / 8g chili powder
• 1 teaspoon / 2g paprika
• 1⁄2 teaspoon salt
• 3⁄4 teaspoon black pepper
Instructions
1. Place the dried navy beans in a large bowl or pot and cover them with water. Allow them to soak for at least 8 hours or overnight. Once soaked, drain the water completely.
2. Preheat your oven to 350°F / 175°C.
3. In a large Dutch oven or a heavy-bottomed, oven-safe pot, combine the drained beans, 9 cups of fresh water, and all the remaining : chopped onion, maple syrup, barbecue sauce, molasses, Dijon mustard, chili powder, paprika, salt, and pepper. Stir well to combine.
4. Place the pot on the stovetop over high heat and bring the mixture to a rolling boil.
5. Once boiling, carefully cover the pot with a tight-fitting lid and transfer it to the preheated oven. Bake for 1.5 hours, stirring once or twice during the cooking time to prevent sticking.
6. After 1.5 hours, remove the lid and continue to bake uncovered for 1 more hour. This allows the sauce to thicken and caramelize beautifully.
Nutritional Information
• Serving Size: 1/2 cup
• Cost Per Serving: $0.57
• Calories: 228
• Fat: 1g
• Carbohydrates: 49g
• Protein: 8g
• Fiber: 8g
• Sugar: 26g
• Sodium: 436mg
Pro Tips
• For a smokier flavor without any meat, add 1/2 teaspoon of liquid smoke or smoked paprika along with the other spices.
• No time for an overnight soak? Use the quick-soak method: Cover beans with water in a pot, bring to a boil for 2 minutes, then remove from heat, cover, and let stand for 1 hour before draining and proceeding with the recipe.
• This recipe can be made entirely on the stovetop. After bringing the mixture to a boil, reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the beans are tender and the sauce has thickened. Stir occasionally.
• Store leftovers in an airtight container in the refrigerator for up to 5 days. The flavors will meld and taste even better the next day!
FAQ
Q: Are these maple baked beans also vegan
A: Yes, this recipe is naturally vegan as written. To ensure it’s 100% vegan, simply verify that your specific brand of barbecue sauce and Dijon mustard are free from animal-derived ingredients like honey.
Q: Can I use canned beans instead of dried beans to save time
A: Absolutely. To adapt this recipe for canned beans, use approximately three 15-ounce cans of navy beans, rinsed and drained. Reduce the added water to about 1 cup, combine all ingredients in your pot, and bake for 1 to 1.5 hours, or until the sauce is thick and bubbly.
Q: How can I add more protein to this vegetarian dish
A: These beans already provide a solid 8g of plant-based protein per serving. To create an even more protein-rich meal, you can serve them alongside grilled tempeh, a veggie burger, or stir in some cooked edamame or quinoa before serving.
Q: How should I store leftover baked beans
A: Store any leftovers in an airtight container in the refrigerator for up to 5 days. This recipe is excellent for meal prep, as the smoky and sweet flavors will meld together and taste even better the next day.
