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A dish of Baked Beans with sourdough toast, vegan cheese and chives
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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.
Course Breakfast
Cuisine British
Prep Time 20 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 30 minutes
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 onion 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