Skillet Oven Baked BBQ Baked Beans are tangy, savory, sweet and satisfying. You’ll love this easy vegan recipe for baked beans without bacon….we use miso paste instead to add that umami punch that you’re used to in a fully plant-based recipe. Made with canned beans and one skillet for simple clean up, this is the easy side dish every BBQ, picnic, potluck, cookout and family gathering needs.
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Why I love this BBQ Baked Beans Recipe
- This vegan bean recipe reaches the perfect balance of savory, tender, thick, sweet, smokey, spicy and tangy…for ultimate umami satisfaction.
- A healthier take on the traditional baked beans recipe…no saturated fat or processed sugar.
- Plant-based protein and fiber to help regulate blood sugar.
- Super simple recipe for baked beans made in one skillet for easy clean up.
- Homemade BBQ sauce takes less than 5 minutes to make with simple pantry ingredients, a bowl and spoon.
- Save time by using canned beans.
- Side dish extraordinaire for all the cookouts and potlucks.
BBQ Sauce Ingredients
- Tomato paste: Using concentrated tomato paste allows me to control the thickness of the bbq sauce, adding water as needed. If you only have tomato sauce available, you will need to omit the water in this recipe.
- Date syrup: Love to use this high-fiber, natural sweetener.Most bottled bbq sauces use brown sugar, molasses or high fructose corn syrup. Date syrup is a natural sweetener that has some trace minerals and it’s lower on the glycemic index because the high fiber content slows absorption of the sugars.
- Apple Cider Vinegar: Would they even be bbq baked beans without some tanginess? Substitute with distilled white vinegar or for a more subtle tang, use unsweetened rice vinegar.
- Spices: Everyday pantry staples like chili powder, smoked paprika, garlic powder, onion powder and sea salt bring all the flavor.
- Flavor boosts: Vegan worcestershire sauce, date syrup and dijon mustard contribute.
- Cacao Powder: Chocolate tempers the flavor and nutritional profile of this baked beans dish in all the yummy ways.
- Check out my easy 5-minute vegan bbq sauce recipe for additional information.
Vegan Baked Beans Ingredients
It’s easy to make baked beans both vegan and gluten-free and still have all the flavor you expect.
- Cannellini beans: Substitute great northern beans, navy beans or pinto beans. Using canned beans makes this easy recipe accessible, even on busy days! Look for cans that are free from BPA lining, and be sure to read the labels to be sure the beans fall within your dietary restrictions.
- Onion: I used a red onion for its sweetness when sauteed. You can also use a vidalia or other white or yellow onion. Even leeks will work well in this recipe.
- Green chiles: super flavor without the heat…substitute with a chopped green pepper and saute with the onions. You can even use ½ cup green salsa, I especially like the trader joes hatch chile salsa.
- BBQ Sauce: My easy homemade bbq sauce is the best…but if you’re going to use bottled bbq sauce, be sure to read the labels carefully.
- Light miso: Miso is the “secret” ingredient to making vegan baked beans with all the umami flavor satisfaction!
How to make it
Make sure your oven racks are positioned to fit your skillet or baking pan in the center and then preheat oven to 325.
Dice onion and mince garlic. I like to use a microplane grater to make mincing the garlic easier, but you could also use a knife.
Either mix together some homemade BBQ sauce or measure out one cup from a bottle. Dilute miso paste in water.
Stir the thinned out miso into the bbq sauce, until fully incorporated and set aside.
Saute the diced red onion in an oven- proof skillet over medium heat. Use water, vegetable broth or olive oil, to suit your dietary preferences.
Add the minced garlic and chopped green chiles (including the liquid) to the pan. If you don’t have a cast-iron skillet, use any fry pan and you can transfer to a baking dish later.
Cook, over medium heat, stirring constantly, until garlic is fragrant, about 1 minute.
Pour in the bbq sauce that includes the miso paste, and the rinsed and drained cooked beans.
Stir well and continue to cook until simmering.
Transfer to preheated 325 oven and cook for 45 minutes.
Sprinkle with fresh herbs (I used cilantro, in these photos, but parsley, oregano or thyme would also be delish and add that bit of color to an otherwise drab side dish.
Debra’s Pro Tips
- It’s easier to incorporate the miso paste into the bbq sauce if it’s been thinned first with some water.
- BBQ sauce becomes thick and bubbly while in the oven. If you’re short on time, leave the skillet on the stovetop, turn the heat down to medium-low and let it reduce for about 10 minutes there.
- Double the recipe with the same sized pan, or use a 12″ skillet if you have one. If you need an even larger quantity of baked beans, triple (or more) the recipe and transfer to a 9 x 13 baking pan or something more appropriately sized for even larger quantities.
Serving and Storing Baked Beans
- Store in airtight container in the refrigerator for a week.
- Freeze: Stored in a freezer safe container, these will last in the freezer 3 months.
- Reheat: Transfer to baking dish and reheat in preheated 325 oven for 15-20 minutes until heated through.
- Serve warm or at room temperature with your favorite dishes like veggie kabobs, cornbread, tofu skewers or veggie burgers.
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📖 Recipe
Easy Vegan Skillet BBQ Baked Beans
Equipment
- 1 10-inch Cast Iron Skillet
Ingredients
- 1 purple onion diced
- 4 cloves garlic finely grated
- 1 4-oz can green chiles diced
- 1 tablespoon light miso paste
- 2 15.5-oz cans cannellini beans
BBQ Sauce
- ½ cup tomato paste
- ¼ cup apple cider vinegar
- 3 tablespoon date syrup
- 1 tablespoon dijon mustard
- 2 teaspoon vegan worcestershire sauce
- 2 teaspoon cacao powder
- ½ tsp smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ tsp sea salt
- ½ cup water
Instructions
- Place all ingredients, except water of bbq sauce into a bowl or pyrex measuring cup and mix until fully combined. Or, measure out 1 cup BBQ sauce from a bottle. Combine miso paste with ½ cup water until even consistency. Stir into bbq sauce. Set aside.
- Drain beans. Rinse well. Drain again. Set aside.
- Dice onion, grate garlic and heat a heavy skillet over medium heat.
- Saute onion in oven-proof skillet using 1-2 tablespoons water, veggie broth or olive oil. Continue to stir and cook until tender, about 5 minutes.
- Stir in garlic and green chiles and cook, stirring constantly, until fragrant, about 1 minute.
- Pour beans and BBQ sauce into skillet and mix well. Allow to come to a simmer and then transfer to preheated 325 oven. Bake for 45 minutes until bubbly and thickened.
- Sprinkle with fresh herbs and serve warm.
Notes
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
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