Baked beans are so nostalgic! There’s nothing like that tangy, smoky sauce coating tender beans … so delicious.
But they’re often made with bacon, and for a vegetarian, that’s a hard no. For this recipe, I wanted to be able to make baked beans quickly, starting out with canned beans, along with some vegetarian ingredients for the saucy situation.
The sauce simmers in a skillet, then the whole thing is placed in the oven to bake until perfect. These skillet baked beans are easy AND super good!
Table of Contents
- The Story Behind the Recipe
- Skillet Baked Beans Ingredients
- Adaptations/Variations
- How to Make These Vegetarian Baked Beans
- Tips for Success
- More Vegetarian Baked Beans Recipes
The Story Behind the Recipe
I’ve created a few vegetarian baked bean recipes over the years, but for this one, I wanted something nice, easy, and fast in comparison to other baked beans recipes. I wanted to be able to take a couple of cans of already-cooked beans and transform them into tasty, saucy vegetarian baked beans.
Ever since spending a few days in London last year, I’ve been mildly obsessed with the idea of baked beans for breakfast. English breakfasts often include a pile of baked beans, and I think they’re such a brilliant breakfast food. Protein + fiber? Count me in!
But baked beans can take awhile to make! They often start out with a bag of dried beans and that takes a long time to cook. Usually we’re talking several hours from start to finish. They’re great, but I wanted something that took less time and started with already cooked beans, but was more homemade than just opening a can of baked beans.
Skillet Baked Beans Ingredients
- Olive oil – For sauteing the veggies.
- Onion – I usually grab the standard yellow onion, but any onion will do.
- Green bell pepper – Adds sweet peppery flavor and some nutrients, too.
- Garlic – Because garlic is ALWAYS a good thing!
- Ketchup – Feel free to use your favorite brand.
- Veggie broth – Grab some from the store or make your own vegetable broth.
- Brown sugar – Adds a nice bit of sweetness.
- Worcestershire sauce – Be sure to grab vegetarian Worcestershire sauce if that’s important to you. Traditional Worcestershire usually contains anchovies.
- Dry mustard, smoked paprika, and cayenne pepper – Add tangy, smoky, and spicy notes, respectively.
- Salt & pepper – Adjust according to your personal taste.
- Navy beans – Two cans, drained and rinsed.
Adaptations/Variations
- For sweeter beans a’la Boston Baked Beans, add a couple of tablespoons of dark (not blackstrap) molasses.
- Baked Cannellini Beans – Swap in larger cannellini beans for a different spin. Many other beans are delicious, too!
How to Make These Vegetarian Baked Beans
- First, you’ll sauté your veggies in a large cast-iron (or oven-safe) skillet. Add the olive oil, then sauté the green peppers and onions. Once soft, add the garlic and cook for another minute.
- Add the ketchup, vegetable broth, brown sugar, Worcestershire sauce, dry mustard, smoked paprika, cayenne pepper, salt, and pepper. Stir until well-combined.
- Drain and rinse the two cans of navy beans and pour them into the sauce. Stir until coated.
- Place the skillet in a preheated oven and bake them for about 30 minutes until bubbly and darkened around the edges.
Tips for Success
- For saucier baked beans, add more vegetable broth. It’s fine to add this at the end of baking. Just stir it right into the warm beans.
- For spicier baked beans, double or even triple the cayenne pepper.
I hope these shortcut baked beans hit the spot for you when you’re craving a baked bean fix! I love how they incorporate veggies and fresh flavors, which to me makes them taste so much better than canned. Yet when you use canned beans instead of dried, it drastically cuts down on cooking time. It’s kind of a nice go-between between an hours long recipe from dried beans and just opening a can.
More Vegetarian Baked Beans Recipes
- Slow Cooker Vegetarian Boston Baked Beans
- Maple Miso Baked Beans
- Slow Cooker Curry Baked Beans
- Slow Cooker Pumpkin Baked Beans
Vegetarian Skillet Baked Beans (from Canned Beans) Recipe
Ingredients
- 1 tablespoon olive oil
- 1/2 medium yellow onion (diced small, about 1 cup)
- 1/2 green bell pepper (diced small, about 1 cup)
- 2 medium cloves garlic (minced)
- 1/2 cup ketchup
- 1 cup low-sodium vegetable broth
- 2 tablespoons brown sugar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dry mustard
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
- 1 teaspoon kosher salt (plus more if desired)
- 1/4 teaspoon freshly ground black pepper
- 2 15-ounce cans navy beans (drained)
Instructions
- Preheat the oven to 375°F.
- Place a large oven-safe skillet over medium heat. You'll want a skillet that's at least 8-inches in diameter; I use a cast-iron skillet. Add the 1 tablespoon olive oil. When hot, add the 1 cup each onion and green pepper and saute until tender, 5-6 minutes. Add the 2 cloves minced garlic and saute an additional minute.
- Reduce heat to low and add the 1/2 cup ketchup, 1 cup vegetable broth, 2 tablespoons brown sugar, 2 teaspoons Worcestershire sauce, 1 teaspoon dry mustard, 1/2 teaspoon smoked paprika, 1/8 teaspoon cayenne pepper, 1 teaspoon salt, and 1/4 teaspoon black pepper. Stir until well-combined, then drain the two cans of navy beans and stir them in.
- Transfer the skillet to the oven (I like to place it on top of a baking sheet to insure against any spills) and bake about 30 minutes, until thickened and slightly browned around the edges. Serve.
Hi! I’m Karen – I’m a real person with real recipes. No A.I. here! Since 2009, every recipe on Kitchen Treaty is thoroughly tested and loved before I hit “publish.” I’m a home cook, certified plant-based pro, and mom. I’m a vegetarian married to a carnivore, and my goal is to coexist deliciously.
