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A bowl of vegetarian baked beans topped with a spoon, showing thick, glossy tomato-based sauce coating tender pinto beans, with garlic and wooden salt and pepper cellars in the background.
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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.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: American
Servings: 6
Author: Reed Dunn

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.