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Indulge in the delightful world of homemade vegetarian baked beans recipe! From sweet and savory Cannellini Beans to easy Slow Cooker Red Beans and Rice, and zesty Trio Bean Bell Pepper Salad, to classic and barbecue variations, explore delicious, nutritious options perfect for any occasion.
also have a short look on Flavorful Vegetarian Red Beans and Rice Recipe
- 2 cans (15 ounces each) of cannellini beans, drained and rinsed
- 1/4 cup brown sugar
- 1/4 cup tomato paste
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon mustard powder
- Salt and pepper to taste
- Optional: Chopped fresh parsley for garnish
Set the oven temperature to 350°F (175°C).
Heat the olive oil in a pan over medium heat. Add minced garlic and diced onion. Sauté until aromatic and transparent.
Toss in the drained cannellini beans and return to the skillet to stir.
Add the vegetable broth, tomato paste, mustard powder, brown sugar, salt, and pepper and stir. Cook for another five minutes to allow the flavors to combine.
Spread the mixture evenly in a baking dish after transferring it there.
In a preheated oven, bake for 25 to 30 minutes or until the beans are soft and the sauce has thickened.
Before serving, take it out of the oven and allow it to cool for a few minutes.
If desired, garnish with freshly chopped parsley.
Serve hot as a topping for baked potatoes or toast or as a side dish.
indulge in the diverse tastes of Easy Slow Cooker Red Beans and Rice with our vegetarian baked beans recipe
- Rinse 1 cup of dry red beans thoroughly under cold water and place them in the slow cooker.
- Add 2 cups of vegetable broth, 1 cup of tomato sauce, 1 diced onion, 2 minced garlic cloves, 1 diced bell pepper, 1 teaspoon of smoked paprika, 1/2 teaspoon of cumin, salt, and pepper to taste.
- Stir everything well to combine.
- Cover the slow cooker and cook on medium heat for 6-8 hours or until the beans are tender.
- Once the beans are cooked, stir in 2 cups of cooked rice.
- Let the mixture cook for 15-20 minutes to allow the flavors to meld together.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with chopped fresh parsley or green onions if desired.
- 1 cup cooked white beans
- 1 cup cooked black beans
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 green bell pepper, diced
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
The cooked black and white beans, diced bell peppers, red onion, and parsley must be combined in a large mixing bowl.
To make the dressing, combine the olive oil, balsamic vinegar, salt, and pepper in a small bowl.
Over the bean and bell pepper combination, drizzle the dressing. Till everything is coated evenly, gently toss.
If needed, adjust the seasoning by tasting it.
Let the salad marinate in the fridge for at least half an hour to let the flavors combine.
Toss the salad before serving, and add more parsley if you’d like.
Preheat the oven to 325°F. In a Dutch oven, combine chopped onion, minced garlic, barbecue sauce, brown sugar, apple cider vinegar, mustard, smoked paprika, salt, and pepper. Add drained pinto beans and 1 cup vegetable broth. Stir well. Cover and bake for 1-1.5 hours, stirring occasionally, until beans are tender and sauce thickens. Adjust sweetness or seasoning if desired. Serve hot as a side or main dish. Enjoy your flavorful barbecue vegetarian baked beans from our collection of vegetarian baked beans recipe.
Serve cold as a light lunch alternative or as a pleasant side dish.
- 2 cans (15 oz each) of cooked navy beans, drained and rinsed
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 2 tablespoons molasses
- 1 tablespoon mustard
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional for a bit of heat)
- 1 cup vegetable broth
Turn the oven on to 325°F. Finely chopped onion, minced garlic, ketchup, brown sugar, molasses, mustard, apple cider vinegar, smoked paprika, salt, and pepper must be combined in a Dutch oven. Add one cup of veggie broth and the drained black beans. Mix thoroughly. Bake, covered, stirring periodically, for 1 to 1.5 hours, or until beans are soft and sauce thickens.
- 2 cans (15 oz each) cooked pinto beans, drained and rinsed
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup barbecue sauce
- 1/4 cup brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon mustard
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup vegetable broth
Preheat the oven to 325°F. In a Dutch oven, combine chopped onion, minced garlic, barbecue sauce, brown sugar, apple cider vinegar, mustard, smoked paprika, salt, and pepper. Add drained pinto beans and 1 cup vegetable broth. Stir well. Cover and bake for 1-1.5 hours, stirring occasionally, until beans are tender and sauce thickens. Adjust sweetness or seasoning if desired. Serve hot as a side or main dish. Enjoy your flavorful barbecue vegetarian baked beans from our collection of vegetarian baked beans recipe.