Vegetarian Baked Beans
Vegetarian baked beans made the easy way: canned pinto beans simmered on the stovetop with brown sugar, ketchup, mustard, and a touch of hot sauce. Ready in less than 30 minutes with no oven required, this saucy, hearty side is a BBQ classic everyone will love.
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These vegetarian baked beans are a no-fuss side dish that comes together entirely on the stovetop, no oven required. That makes them an easy addition to your summer BBQ lineup, especially when you’d rather not heat up the kitchen for a side dish. Canned pinto beans simmer in a thick, tangy sauce of brown sugar, ketchup, mustard, and a splash of hot sauce until everything melds together into something hearty and saucy.
This recipe is a riff on the baked beans I grew up eating, where my mom would doctor up canned beans with brown sugar and ketchup for a quick side dish. I’ve added a bit more depth here with garlic, tomato paste, and a touch of vinegar for balance. But the easy, no-fuss spirit of that original version is still at the heart of it.
Ingredients You’ll Need
The magic of this recipe is in how a handful of pantry staples come together on the stovetop in less than 30 minutes to create a thick, saucy, and flavorful side dish.
- Pinto beans — Two 15-ounce cans, drained and rinsed. Some brands break down more than others as they simmer, which actually helps thicken the sauce and gives the beans a heartier texture. You can substituted cooked dry beans, as desired.
- Olive oil — Used to soften the onion and build the base of the sauce.
- Yellow onion and garlic — Cooked until soft and fragrant to add depth to the sauce.
- Dark brown sugar — Gives the sauce a deep, molasses-forward sweetness. Light brown sugar can be substituted for a milder flavor.
- Ketchup and tomato paste — The tangy, tomato-based foundation of the sauce.
- Yellow mustard — Adds a sharp, tangy contrast to the sweetness.
- Louisiana-style hot sauce — Adds mild background heat. Start with the amount listed and add more to taste if you like things spicier.
- Apple cider vinegar — Brightens the sauce and balances the sweetness.
- Water — Helps the sauce simmer down to the right consistency.
- Kosher salt and black pepper — For seasoning the finished dish.
How to Make Vegetarian Baked Beans
Gather ingredients before you start. The whole recipe comes together quickly once the onions are softened, so having everything measured out and ready makes the process even faster.
Cook the onion. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes, until translucent.
Add the garlic. Stir in the minced garlic and cook for about 30 seconds, until fragrant.
Build the sauce. Add the brown sugar, ketchup, yellow mustard, and hot sauce to the pot. Stir and cook until just combined, about 1 minute.
Add the beans. Stir in the tomato paste and apple cider vinegar, then add the pinto beans and water. Stir well to combine.
Simmer until thick. Reduce the heat to medium-low and simmer for 15 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded. Season with kosher salt and black pepper to taste.
Serving Suggestions
These vegetarian baked beans are a BBQ classic, equally at home next to grilled mains, sandwiches, or a full summer spread. Pair them with a classic potato salad for the ultimate cookout combo, or set them alongside Hawaiian macaroni salad for a sweeter, creamier contrast. Since the whole recipe is stovetop, it’s an easy side to make ahead and reheat right before serving, freeing up oven space for everything else on the menu.
Vegetarian Baked Beans
Ingredients
- 2 15-ounce cans pinto beans, drained and rinsed
- 2 tablespoons olive oil
- ½ yellow onion, diced
- 2 cloves garlic, minced
- ⅓ cup dark brown sugar
- ⅓ cup ketchup
- 1½ tablespoons yellow mustard
- 2 tablespoons tomato paste
- 1 teaspoon Louisiana-style hot sauce
- 1 tablespoon apple cider vinegar
- ¼ cup water
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes, until translucent.
- Add the minced garlic and cook for 30 seconds, until fragrant.
- Add the brown sugar, ketchup, yellow mustard, hot sauce, salt, and pepper. Stir and cook until just combined, about 1 minute.
- Stir in the tomato paste and apple cider vinegar, then add the beans and water. Stir well to combine.
- Reduce heat to medium-low and simmer for 10 to 15 minutes, stirring occasionally, until the sauce has thickened and the flavors have come together.
- Taste and adjust salt and pepper, as needed. Remove from heat and serve warm.
Notes
- Stovetop vs. oven: These beans are made entirely on the stovetop, no oven required. If you prefer a more traditional baked finish, transfer to an oven-safe dish after all of the ingredients have been incorporated and bake uncovered at 325 degrees F. for about 30 to 40 minutes, until the sauce thickens and the top caramelizes.
- Substitute dried beans: Dried pinto beans work well here. Cook them fully before starting the recipe and use about 3 cups of cooked beans in place of the two cans. Using dried beans will result in a saucier overall texture, and the beans will not break down as much as canned beans.
- Brown sugar: Dark brown sugar gives a deeper molasses flavor. Light brown sugar works as a substitute for a milder sweetness.
- Make ahead and storage: These beans reheat beautifully. Store leftovers in an airtight container in the refrigerator for up to 5 days.
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