Vegetarian Skillet Baked Beans (from Canned Beans) Recipe
This fast and easy shortcut recipe for vegetarian baked beans is so delicious! Tender navy beans simmered in a tangy, smoky, slightly sweet sauce ... not much better than that.
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.
Notes
Store leftovers in an airtight container for up to 3 days. Warm in the microwave or on the stovetop.
Nutrition Facts
Serving: 1cup, Calories: 70kcal, Carbohydrates: 12g, Protein: 1g, Fat: 3g, Saturated Fat: 0.3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Sodium: 597mg, Potassium: 122mg, Fiber: 1g, Sugar: 9g, Vitamin A: 241IU, Vitamin C: 10mg, Calcium: 16mg, Iron: 0.4mg