Vegan British Baked Beans

5 from 7 votes

These vegan British Baked Beans recipe (inspired by Heinz Beans) are a beloved brunch staple - enjoy beans on toast or with a full English breakfast! These beans are better than the canned variety, and are made with vegetables, white beans, and simple spices. An international favorite anyone can recreate!

Cook Time35

Total Time35

Course: Breakfast, Brunch, Side Dishes

Cuisine: American, British

Servings: servings

Calories: 116kcal

Author: Kelly Jensen

Cost: $1

Ingredients

3 14- ounce cans cooked white beans
1 tablespoon extra virgin olive oil
3 cloves garlic
1 sweet onion chopped
3 carrots sliced
1 14-ounce container Diced Tomatoes low or no added sodium
2 tablespoons ketchup low or no added sodium
1 tablespoon agave nectar
1 teaspoon apple cider vinegar
1/2 teaspoon Sea Salt *See Note Below
2 cups Vegetable Stock low or no added sodium

Instructions

In a Dutch oven, add the olive oil, carrots, garlic, and onion. Saute for 4 to 5 minutes until the veggies begin to soften. Add the tomatoes, ketchup, agave syrup, apple cider vinegar, salt, and vegetable stock. Bring to a coil, then reduce heat to a low simmer and cook for about 15 minutes, stirring occasionally.
Preheat oven to 400 degrees Fahrenheit. With an immersion blender puree the vegetable and tomato mixture until it becomes a thick and creamy sauce. If you don't have an immersion blender, use a regular blender and puree in small batches.
Add the beans into the dutch oven with the sauce, and bake for 20 minutes uncovered. Enjoy!

Notes

I only used low or no sodium products when I wrote this recipe - that being said, if you use beans, tomatoes, or vegetable stock that is high in sodium, you probably want to skip the salt. The sodium in canned and processed products can add up, so make sure to taste the beans before adding any additional salt.

Nutrition