Make delicious vegetarian baked beans quickly and easily with this simple recipe. Based on a timeless family recipe, these baked beans have deep Midwestern roots and will be the star of the dinner table!
Add olive oil to a large pot over medium heat and cook until the oil is shimmering. Stir in chopped onions and bell peppers. Cook for 3 to 5 minutes, until tender. Add garlic and cook 30 seconds to a minute.
Add the drained beans and stir until combined.
Stir in the molasses, brown sugar, bbq sauce, vinegar, soy sauce, and mustard.
Pour this mixture into a 9x13 casserole dish, lay veggie bacon strips on top, and bake for 1 hour.
To serve, remove the beans from the oven and set them aside to cool slightly.
To store, allow the beans to come to room temperature, then cover and refrigerate for up to 5 days. They can be frozen in freezer-safe containers for up to 2 months.
Notes
Cooking Method:To cook these beans on the stovetop, reduce heat to simmer (low boil), cover, and cook for 40 to 45 minutes. Then cook uncovered for another 10 to 15 minutes.Substitutions:
BBQ Sauce — You can substitute ketchup or tomato paste. If you want the same smoky flavor as BBQ sauce, add a teaspoon or two smoked paprika or up to a tablespoon of liquid smoke.
Soy Sauce — For gluten-free, tamari (a gluten-free soy sauce) or coconut aminos are great.
Molasses — You can substitute maple syrup.
Flavors:
Reduced Sweetness — Reduce the molasses and brown sugar to 1/4 cup to reduce the sweetness.
Heat — Increase the heat in these beans by adding up to a tablespoon of Sriracha or hot sauce. You can also add chopped jalapenos with the onions.
Tanginess — You can increase the vinegar up to 3 tablespoons to create a more tangy dish.