This homemade version of the classic British breakfast is rich, smoky and filling! Make this for your next weekend brunch at home. If you’re after more hearty, plant-based brunch ideas, give my Vegan Chilaquiles with Tofu a go — it’s packed with flavor and a fresh twist on a Mexican favorite.
Sweet & Smokey Baked Beans
This homemade version of the classic British breakfast is rich, smoky and filling! Make this for your next weekend brunch at home.
Servings 4 serves
Calories 316kcal
Equipment
- Dutch oven
Ingredients
- 2 14 oz cans butter beans drained and rinsed; approx. 400g total
- 1½ tbsp olive oil
- 3 large yellow onions thinly sliced
- 4 cloves garlic minced
- 2 tbsp balsamic vinegar
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tbsp white or yellow miso paste
- 3 tbsp molasses approx. 64g
- 2 tbsp Dijon mustard
- 2 tbsp tomato paste approx. 29g
- 2 cups vegan beef-style broth or substitute with vegetable broth; approx. 480ml
- 2 14.5 oz cans diced tomatoes approx. 800g total
- 2 bay leaf whole
Instructions
- Preheat the oven to 325°F (160°C).
- Heat the olive oil in a Dutch oven over medium-low heat. Add the sliced onions and cook for 15–20 minutes, stirring occasionally, until soft and lightly caramelized.
- Add the garlic and cook for 1–2 minutes, until fragrant. Stir in the balsamic vinegar, cumin, smoked paprika, miso paste, molasses, Dijon mustard, and tomato paste. Cook for another 2 minutes, stirring constantly to prevent sticking.
- Add the butter beans and stir to coat them in the sauce.
- Pour in the vegan broth, diced tomatoes, and bay leaves. Bring to a gentle boil, then reduce the heat and simmer uncovered for 20 minutes.
- Cover the Dutch oven with a lid and transfer to the oven. Bake for 90 minutes (1½ hours), until thickened and deeply flavorful.
- Remove the bay leaves. Serve hot with toasted sourdough, vegan cheese, and chopped chives if desired.
Nutrition
Calories: 316kcal | Carbohydrates: 56g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1076mg | Potassium: 1387mg | Fiber: 12g | Sugar: 26g | Vitamin A: 1126IU | Vitamin C: 28mg | Calcium: 158mg | Iron: 7mg
Tiffany Castle says
These sound so good – and easy to do in the crockpot too
Lynne says
You’ve inspired me to get back in the kitchen again with your recipes
Daniela V says
Good one, making it again!
Umair says
My children were fans of this! Will surely make it again.
Hong Nguyen says
This was amazing.
Tine says
im not a a big fan of beans, but this is so flavorful and so good on toast 😍