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These thick, sweet & smoky slow cooked vegan baked beans can be made in a slow cooker or on a stove top. Comforting & full of complex flavours. 


8 servings

Total time

235 minutes


  • 300 g | 1.5 cups cups of small dried white beans (, soaked overnight (measured before soaking - see recipe note if you forget to soak them) navy or great northern beans work best. If you don't have dried you may use 4.5 cups of drained canned beans)
  • 1 large onion (, chopped finely)
  • 3 large cloves of garlic (, chopped finely)
  • 28 oz | 793g | 3 cups canned crushed tomatoes ((see recipe note))
  • 60 mls | ¼ cup apple cider vinegar
  • 80 mls | 1/3 cup maple syrup
  • 2 tablespoons blackstrap molasses
  • 1 heaping tablespoon mustard ((any wet variety))
  • 1 teaspoon ground cumin
  • 1 large bay leaf
  • 1 teaspoon dried rosemary
  • ½ teaspoon chilli flakes or powder ((to give flavour not heat))
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 heaping tablespoon smoked paprika (, OR liquid smoke, (see recipe notes for advice on amounts) DO NOT use both. They both give good results.)
  • 240 mls | 1 cup of water


  1. First you need to cook your soaked beans (see recipe notes if you forgot to soak them) Drain off the soaking water, cover with fresh water and bring to a boil then simmer until the beans are just tender. 60 - 90 minutes should do it. If you are using canned beans skip this step. Once the beans have cooked, drain them and then continue onto the steps below depending on your cooking method.
  2. View the recipe instructions at A Virtual Vegan

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