These Vegan Maple Baked Beans are naturally sweetened with pure maple syrup and get a hint of smokiness from chipotle peppers in adobo.
Growing up, baked beans were a staple at all of our family BBQs and get togethers. My mom would take a can of traditional baked beans and doctor it up with ketchup, mustard, and brown sugar. She would add it all to a slow cooker and just let the beans cook for a few hours. I love baked beans, but I remember that these beans were just a little too sweet for me. A few years ago I started to make my own homemade baked beans. I like to use pure maple syrup to sweeten the beans. I also like to add a little blackstrap molasses for the traditional baked beans flavor profile.
For a little smokiness, I like to add a chipotle pepper in adobo. The chipotle pepper doesn't make the beans spicy. It adds a nice depth of flavor to the beans since we aren't using bacon like in many traditional baked bean recipes.
Instead of using canned beans, I like to use dried navy beans. Whenever I am cooking dried beans, I like to make sure that they beans are fresh. If the beans are on the older side, they will take forever to cook. Sometimes they never quite get done. The night before I make the Maple Baked Beans, I soak the beans overnight.
The slow cooker does all of the work. Simply add all of the ingredients to your slow cooker and cook the beans for about 8 hours. So easy! I actually like to make these Maple Baked Beans the day before I want to serve them. I think that the beans taste better the next day.
These Maple Baked Beans are:
Perfect for BBQ & picnics
Great make-ahead dish
Maple Baked Beans
These Vegan Maple Baked Beans are naturally sweetened with pure maple syrup and get a hint of smokiness from chipotle peppers in adobo. These baked beans tastes even better the next day!
- 1 Pound Dried Navy Beans or White Beans
- 1 Medium Yellow Onion, diced
- ½ Cup Tomato Sauce
- ½ Cup Pure Maple Syrup
- 2 Tablespoons Blackstrap Molasses
- 2 Tablespoons Apple Cider Vinegar
- 1 ½ Tablespoons Mustard
- 1-2 Chipotle Pepper in Adobo, minced
- 2 ¼ Cups Hot Water
- 1 teaspoon Sea Salt
- ¼ teaspoon Black Pepper
- Soak the beans overnight, Rinse and drain the beans. Add the beans to your slow cooker.
- Add the onion, tomato sauce, maple syrup, molasses, vinegar, mustard and chipotle pepper. Stir. Pour the hot water and stir everything together.
- Cook on low for 8 hours or until the beans are tender.
- Once the beans are tender, add the salt and pepper. Taste and adjust seasonings if needed. For more spice, add an additional minced chipotle pepper.
These look amazing, but how would I make them without a slow cooker? Could I do it just in a pot on the stove?
I haven't made them on the stovetop before, but I think that you would definitely make them on the stove. I would soak the beans overnight before making them. Hope it turns out on the stove!
I made these and the sauce is delish. It doesn't recommend parboiling the beans and I would as it took over 24 hours in the slow cooker to get soft.