Crowd-Pleasing Vegetarian Baked Beans (FULL RECIPE)

RECIPE BELOW 👇🏽
These quick and easy Vegetarian Baked Beans are sweet, tangy, stick-to-your-ribs baked beans made with simple ingredients in just 30 minutes. This recipe uses canned beans, so there’s no soaking required.

🫘INGREDIENTS:
▢ 2 15.5 oz cans navy beans, drained and rinsed
▢ ½ cup unsulphured molasses*, not blackstrap
▢ ½ cup brown sugar
▢ 4 Tablespoons ketchup
▢ 4 Tablespoons yellow mustard
▢ ½ teaspoon onion powder
▢ ½ teaspoon baking soda
▢ ½ teaspoon kosher salt, to taste

🖨️PRINT RECIPE HERE: https://www.forkinthekitchen.com/30-minute-vegetarian-baked-beans/

🍴EQUIPMENT USED IN THIS VIDEO (affiliate):
• Dry Measuring Cups: https://amzn.to/3Ad42Qs
• Measuring Spoons: https://amzn.to/4haWe2t

⏱️JUMP TO:
0:00 Why We Love Baked Beans
0:20 Mix up the Sauce
0:47 Sweet and Savory Notes
1:41 The Secret Ingredient
2:33 Prep White Beans
2:46 Combine Beans and Sauce
3:29 Oopsie!
4:06 Bake Time
4:34 Serving Time!
5:18 Bloopers

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Welcome back to Fork in the Kitchen! Hi, I’m Becca and I am here to help you make 
meatless meals that everyone will love! Today it is these irresistible 
vegetarian baked beans whether it’s a family barbecue or a 
weekn night dinner at home, this 30 minute recipe is quickly going 
to become a favorite. Let’s get started! First we’re going to mix up the sauce; you can do this in your baking dish if you 
prefer, I’m going to do it in a bowl today. The first thing is the molasses, I 
recommend using an unsulfered molasses, do not use blackstrap molasses, it will be far 
too bitter. A half cup of the molasses goes in, it’s nice and sticky, and then 
we’ll do a half cup of brown sugar. These baked beans are on the sweeter side but this is how my mom would doctor up baked beans 
when I was a kid so they’re my favorite. We’ll add a little bit of onion powder 
for some savoriness, a couple dashes of liquid smoke is totally optional but 
it gives a really nice smoky flavor, obviously. Again, take it or 
leave it, whichever you prefer. We’ll also put in some ketchup. If you know 
me, you know I am a ketchup lover. It just adds some nice acidity and tang along 
with some yellow mustard, same effect. Now the final ingredient might be 
a little unexpected; it is baking soda. This recipe has actually been on my 
website since probably 2015 maybe 2016, way back in the beginning days, but the 
original recipe didn’t have baking soda. Because the sauce has so many acidic 
ingredients, sometimes the beans got really tough, so the baking soda counteracts 
that and ensures that those beans stay nice and soft and tender. It helps balance 
out all the acidity, so don’t skip it. Now we’ll just mix it all together as you mix it together. You’ll notice the baking 
soda interacts with that acid and starts to get nice and bubbly. It’s kind of like a little 
science experiment. That is exactly what you want. After we give it a good mix together 
all we’ve got to do is stir in our beans. Here I’ve got two cans of navy beans 
they’ve been drained and rinsed. If you can’t find navy beans great northern 
beans are a good substitute as well. We’ll go ahead and mix them in; you can see that 
the sauce is really foamy from that baking soda. Again that’s totally normal okay a quick stir 
together and now we’ll just transfer it to our baking dish. Like I said, you could do this all 
in the same baking dish if yours is big enough. I’ve got a little oval baking dish here, you 
could use an 8 by 8 baking pan as well. Kind of anything will work just take note if it’s 
more shallow you’ll need less cooking time. I forgot my salt story of my legs tell the 
people I’m not perfect the schtick is up. Grab some kosher salt, about a half 
teaspoon, and we’ll just stir it in now. Before you bake it you can taste the 
sauce here. Oh my gosh it’s so good, I love this sauce, it is one of my favorites. Okay, the beans are going to 
absorb all that flavor so if the sauce tastes a little too tangy or 
salty for you just keep that in mind. We’re going to bake this for around 25 minutes; 
it might take closer to 30 with this pan, just keep an eye on how the sauce is thickening 
and we’ll stir it halfway through the cook time. Once they’re out of the oven, let them 
cool for about 5 to 10 minutes so that sauce really thickens up. Then give them 
a good stir and it’s time to dig in. The best part is a taste test…oh 
my gosh they’re so thick and jammy and saucy and Mhm so good. They bring me 
right back to being a kid. They’re tangy, they’re sweet, they’re smoky, they stick 
to your ribs, they’re just so darn good! If you like this recipe be sure you hit subscribe 
so you don’t miss the next one, and I will see you back here next week for another meatless meal 
that everyone will love. Until then, happy eating! [Music] so good! I was literally going to say bean 
juice too I was like don’t say it. We’ll start by mixing together the sauce, I 
just need to stop laughing, okay we’ll start. [Music]