Smoky, saucy, and ultra-cozy—these 20-minute smoked baked beans are here to satisfy all your hearty breakfast cravings (or lunch… or that late-night snack situation). What you'll get are deep, rich flavors, a double hit of smokiness, a touch of sweetness, and a satisfyingly filling, bean-loaded goodness.
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Oh hey, welcome to the savory breakfast lovers club! Some mornings just need something warm, smoky, and extra cozy—like these quick smoked baked beans. My go-to when I’m taking a break from smoothies and oat bowls. We’re talking hearty, deeply flavorful, and (major win) ready in just 20 minutes. Exactly what those chilly, extra-hungry mornings are begging for (afternoons and midnights, too).
If you're wondering how we get baked beans on the table so fast ... well, technically, we’re skipping the whole “baked” part. These are stovetop baked beans, which means we’re trading slow oven time for a quick and easy simmer on the stove. But don’t you worry—we're still getting all that deep, rich, flavor-bomb goodness we love from long-roasted baked bean casseroles.
The secret is a double smoke flavor action. We’re using both smoked salt AND smoked paprika to get that bold, campfire-smoked-beans vibe.
Now let’s take a closer look at everything we need to make this recipe happen.
Ingredients for Smoked Baked Beans
White Beans
For convenience, I’m using cooked white beans (but if you’ve got the time, you can absolutely cook them from scratch). Traditionally, this dish calls for white beans, but cannellini beans or even a mix of beans will work just as well. Most importantly—we’re using everything: beans and liquid. The liquid is protein-rich, so no need to toss it—plus, it makes the baked beans extra creamy.
Red Onion
Because everything just tastes better with a fried onion. If you don’t have a red one, yellow onion makes a solid stand-in.
Tomato Purée or Tomato Passata
Not too much, not too little—just enough to bring that classic baked bean sauciness to life.
The Seasonings
That's where the flavor comes from, namely: chili powder, smoked paprika, and smoked salt. These will give you those smoky, slow-roasted flavors without the actual slow-roasting. If you don't have one of the 'smoky' ingredients increase the quantity of the one you do have to compensate for it.
A Touch of Sweetness
Just a little! I like using molasses for its complex flavor, but you can swap in any sweetener you like.
Celery Stalks
I know, I know, not the usual baked beans ingredient, but it melts right in, and I love sneaking in a little extra veg. If you're not the biggest celery fan, you can swap for carrots, bell peppers, or whatever veggie you’re into. Or just skip it entirely.
Light Miso Paste (optional)
Only one scant teaspoon of it, but it adds a little extra umami, that is, depth of flavor. Totally optional, but definitely worth a try.
Parsley (optional)
Totally optional, but it adds a fresh little somethin’-somethin’ at the end.
How to Serve the Dish
You can't go wrong with a dark bread to scoop up all that saucy, smoky, bean-y goodness. And for a little fresh contrast, I like nibbling on juicy tomatoes, crunchy bell peppers, or cucumber slices on the side.
Ok, so let’s make this happen.
🍽 Recipe
20 Minutes Smoked Baked Beans (vegan)
Ingredients
- 5-6 celery stalks
- 3-4 sprigs of flat parsley optional
- 1 red onion
- 4 tablespoons of olive oil
- ½ - 1 teaspoon chili powder
- 2 teaspoons smoked paprika
- 200 ml tomato purée or tomato passata
- 1 large jar/can of beans or two small ones, about 680g (24 oz) net weight, with a drained weight of about 500g (17.6 oz). Keep the liquid, we're using that too!
- 1 scant teaspoon smoked salt
- 1 scant teaspoon white miso paste optional
- 1 teaspoon molasses or your sweetener of choice
- Pepper to your taste
Instructions
- Wash the celery stalks and chop them finely.
- Clean the parsley (if using) and chop it finely, setting a couple of leaves aside for garnish.
- Peel and finely chop the onion. In a pan, cook it with the olive oil over medium heat until translucent.
- Add the chopped celery stalks and cook on high heat with the lid on for about 4 minutes, stirring two or three times. You want the celery to start softening.
- Stir in the chili powder and smoked paprika, letting them cook for a few seconds until fragrant.
- Add the tomato purée or passata, beans (with the liquid from the can/jar!), and smoked salt. Cover and let simmer over medium heat for 5 minutes, stirring occasionally, until the celery is tender.
- Stir in the molasses, miso paste (if using), and pepper to taste.
- Turn off the heat and stir in the parsley (if using). Serve with an extra sprinkle on top."
What are your thoughts? Did you make these ultra-quick baked beans for breakfast? Or to satisfy a savory night-time craving?
Wishing you planty of bean-some delights,
Ramona
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