Who says you need bacon for incredible baked beans? I’ve cracked the code to achieving that slow-simmered, deeply flavorful, and luxuriously creamy texture you crave, all while keeping it completely vegetarian. The secret? A humble piece of kombu (sea kelp) that melts away, tenderizing the beans and infusing the sauce with a savory depth that’s pure magic. This is a true set-it-and-forget-it dish, perfect for a weekend cookout or a cozy weeknight meal. Get ready to scoop up the best baked beans of your life!
Ingredients
• 1/4 cup / 60 ml neutral oil (like grapeseed or corn)
• 2 medium onions, chopped
• 1/4 cup / 60 g tomato paste
• 1 5-inch / 13 cm piece kombu
• 1 lb / 450 g dried navy beans, picked over and soaked overnight
• 1/2 cup / 120 ml molasses
• 2 tsp / 10 g dry mustard powder
• 6 cups / 1.4 L water, plus more as needed
• Salt and freshly ground black pepper, to taste
Instructions
1. Preheat your oven to 300°F / 150°C. In a large, heavy-bottomed, oven-safe pot or Dutch oven, heat the oil over medium-high heat. Add the chopped onions and cook, stirring often, until soft and golden, about 7-8 minutes.
2. Stir in the tomato paste and cook for another minute until it darkens in color, which deepens its flavor.
3. Pour in 6 cups of water, scraping up any delicious browned bits from the bottom of the pot.
4. Add the kombu, soaked beans, molasses, and dry mustard. Stir everything together to combine.
5. Cover the pot and transfer it to the preheated oven. Bake for 2 hours, leaving it completely undisturbed.
6. Carefully remove the pot from the oven and give it a stir. Check the liquid level; if the beans aren’t submerged, add a little more hot water. Cover and return to the oven to cook until the beans are completely tender, which can take another 30 minutes to 2 hours depending on the age and type of your beans.
7. Once tender, season with salt and pepper and stir well. This helps the kombu break down and dissolve into the sauce. Taste and adjust with more molasses or mustard if desired.
8. Increase the oven temperature to 400°F / 200°C. Return the pot to the oven, uncovered, and bake for about 30 more minutes, or until the sauce has thickened and the beans are beautifully creamy. Let them rest for a few minutes before serving.
Nutritional Information
• Estimated values per serving (makes 8 servings)
• Calories: 350 kcal
• Protein: 15 g
• Carbohydrates: 65 g
• Fat: 7 g
• Fiber: 15 g
Pro Tips
• Forgot to soak your beans? No problem. Simply proceed with the recipe using unsoaked beans, but plan for an additional 1-2 hours of baking time in step 6.
• Feel free to swap the navy beans for pinto, Great Northern, or even kidney beans. Just be aware that cooking times may vary slightly.
• These beans are even better the next day! Cool completely and store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
• For a richer, buttery flavor (not vegan), substitute the neutral oil with 4 tablespoons (1/2 stick) of butter.
• To create a classic crunchy topping, sprinkle the beans with 1 1/2 cups of crumbled saltine crackers before the final 30-minute bake at 400°F.
FAQ
Q: What is kombu and can I make this recipe without it
A: Kombu is edible sea kelp that adds a deep, savory, umami flavor, replacing the richness of bacon. It also contains enzymes that help tenderize the beans. If you can’t find it, you can omit it, but for a similar savory boost, add a tablespoon of soy sauce or a teaspoon of smoked paprika.
Q: Are these vegetarian baked beans a good source of protein
A: Absolutely! Navy beans are a fantastic plant-based protein source. A single serving of this recipe provides about 15 grams of protein, making it a hearty and satisfying main or side dish.
Q: Is this baked beans recipe vegan
A: Yes, this recipe is naturally vegan as written. It uses neutral oil instead of animal fats like butter or bacon grease. Just ensure your molasses brand is vegan, as some are processed with bone char.
Q: How long do these baked beans last in the fridge
A: These beans taste even better the next day! Once cooled completely, store them in an airtight container in the refrigerator for up to 3 days. Reheat them gently on the stovetop or in the microwave.
