Who says Homemade Baked Beans needs to have bacon? And who says they need to be baked? Stovetop Homemade Vegetarian Baked Beans are fast, cheap, and easy – and nobody will notice the missing pork product!
I love baked beans. They remind me of wintertime and childhood. Baked beans were a regular feature in our home when I was a kid. You see, Dear Reader, buying bread at a local bakery or grocery store was out of the question. Not that there was anything wrong with it, but because back then, bread was baked at home.
My mom would make three or four loafs of bread twice each week. And, it was such a long process too. If memory serves me correctly, it would take her a good four hours or more from start to finish. But, she was great at managing her time, so while she was tending to the bread, she was cleaning house, doing laundry, or even helping my dad with building a wall, installing a new door or window, or re-papering the living room walls with the latest wallpaper trend.
I mention the bread in this Stovetop Homemade Vegetarian Baked Beans post, because mom would only ever make baked beans for dinner on the same day she was making homemade bread. There was, nay, there is, no exception to the rule. Baked beans demands fresh bread. Period.
It took me a very long time to find a vegetarian version of homemade baked beans that was good enough to be proud of. This particular recipe tastes just like my moms. But, in an ever changing world, I don’t have time to soak beans overnight, boil them, then make up the recipe and bake them for an hour or so. Who does that anymore? I was able to get the same results using canned navy beans and just the perfect amount of sauce and flavour.
This recipe for Stovetop Homemade Vegetarian Baked Beans is so fast and easy! Dear Reader, you really do need to keep this recipe close by for any of your upcoming potlucks or family gatherings. It makes a large amount and is easily paired with fresh bread (like my mom used to do) or with all of your summer grilling or tailgating parties. And, as an added bonus, the fact that it’s vegetarian means that everyone can enjoy it!
But, don’t just think this dish is for summertime. You need to dig your fork into a large, piping, hot bowl of these on a cold winter night as well. I can just imagine it now – baked beans, a thick slice of fresh bread smeared with butter, pajamas, reading socks, and Netflix. (Yes, I said reading socks! If you don’t know what those are, click here. I have these and LOVE them!) I was born to be comfortable and fat, folks. And, I don’t apologize for any of it! Haha!
Whether it be summertime shenanigans, or wintertime warmth and comfort, Stovetop Homemade Vegetarian Baked Beans are the perfect food to fill your belly with sustenance and happiness. Count me in!
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Stovetop Homemade Vegetarian Baked Beans
- 4 cans navy beans, 19 ounce cans, drained and rinsed
- 2 large onions, sliced
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 2 tablespoons white vinegar
- 2 tablespoons yellow mustard
- 2 tablespoons molasses
- 1/2 cup barbeque sauce
- 1/2 cup brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon olive oil
In a large Dutch oven or pot with a tight fitting lid, add the olive oil and onions and saute over medium heat until onions are just cooked. (Do not brown the onions!) After five minutes, add the garlic and saute for 2 minutes more.
In the meantime, whisk together the soy sauce, white vinegar, yellow mustard, molasses, barbeque sauce, brown sugar, salt, and black pepper. Set aside.
Once the onions and garlic are cooked, add the beans to the pot. Stir to combine.
Pour in the sauce mixture and stir to fully coat the beans.
Reduce the heat to simmer and place a lid on the pot.
Simmer for one hour. At this point, remove the lid and stir. The next step is up to your personal preference. If you prefer a saucy baked bean, then serve and enjoy! If you feel there's too much sauce for your liking, continue to simmer without a lid for 10-15 minutes until some of the sauce is reduced. Stir often - the more the sauce reduces, the higher the chance of burning the beans because of the sugar content. Serve immediately.
Leftover beans can be safely stored in the refrigerator for up to five days. To reheat, just add the beans to a skillet and cook over a medium low temperature until heated through.
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