Vegetarian Baked Beans Recipe

Soak the beans (overnight or quick soak)

Rinse 2 cups dried navy beans and remove any debris. For an overnight soak, cover beans with 4 cups cold water in a bowl, refrigerate and soak 8–12 hours. For a quick soak, place rinsed beans in a large pot, cover with 6 cups water, bring to a boil for 2 minutes, then remove from heat, cover and let sit 1 hour. Drain and rinse soaked beans.

Cook the beans

Place drained beans in a large pot and add 4 cups fresh water and 2 cups vegetable broth (total listed under ingredients). Bring to a gentle simmer, cover partially, and cook until beans are tender but not falling apart, about 45–60 minutes depending on beans and soak. Skim any foam. Test a few beans for doneness; they should mash easily between two fingers. Drain, reserving 1 cup of the cooking liquid; set beans and reserved liquid aside.

Preheat the oven to 350°F (175°C). In a large ovenproof skillet or Dutch oven, warm 2 tablespoons olive oil over medium heat. Add the finely diced onion, grated carrot, and diced celery. Sauté, stirring occasionally, until the vegetables are soft and the onion is translucent, about 7–8 minutes. Add the minced garlic and cook 30–60 seconds more, until fragrant but not browned.

To the sautéed vegetables, stir in 6 tablespoons tomato paste and cook 1–2 minutes to deepen the flavor. Add 1 cup ketchup, 1 tablespoon maple syrup, 2 tablespoons molasses, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, and 1 tablespoon soy sauce. Stir to combine.

Season the sauce with 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon black pepper, and 1.5 teaspoons salt. Taste and adjust — if you prefer sweeter beans add up to 1 additional tablespoon maple syrup or molasses; if you prefer tangier, add another teaspoon vinegar. If the sauce seems very thick, add up to 1/2 cup of the reserved bean cooking liquid to loosen.

Add the cooked beans to the sauce, gently folding so the beans are evenly coated. If needed, pour in enough of the reserved cooking liquid (or water/vegetable broth) to reach a saucy but not soupy consistency — typically 1/2 to 1 cup. Bring mixture to a gentle simmer on the stovetop for 5 minutes to let flavors marry.

Cover the Dutch oven or transfer the mixture to a baking dish and cover tightly with a lid or foil. Bake in the preheated 350°F (175°C) oven for 30 minutes. Remove the cover and bake an additional 15–20 minutes to thicken and slightly caramelize the top.

Remove from oven and let rest 10 minutes. Taste and adjust seasoning with additional salt, pepper, or a splash of vinegar if desired. Stir in 2 tablespoons chopped fresh parsley and finish with 1/4 teaspoon freshly ground black pepper. Serve warm.