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, smoky flavors, 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.
Now let’s take a closer look at everything we need to make this rustic 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 small white beans, but cannellini beans or even a mix of white and cannellini will work just as well.
Most importantly—we’re using everything: beans and liquid. The liquid is starchy and full of flavor, so don’t toss it — it helps make the baked beans extra creamy and saucy.
Onion
Because everything tastes better with a soft, golden sautéed onion. Red or yellow onions both work.
Tomato Paste
Not too much, not too little—just enough to bring that classic baked bean sauciness to life.
The Seasonings
Think: chili powder, smoked paprika, ground cumin, mustard, and a splash of soy sauce or tamari for salty umami magic. These bring all the smoky, deep flavors of slow-roasted baked beans — minus the hours in the oven.
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 your usual baked beans ingredient. But it softens right into the sauce, and I love sneaking in a little extra veg. If you're not the biggest celery fan, you can skip it entirely.
Parsley (optional)
Totally optional, but it adds a fresh little somethin’-somethin’ at the end.
How to Serve Them
You really can’t go wrong with a slice of dark, crusty bread to scoop up all that saucy, smoky, bean-y goodness.
For a bit of fresh contrast, I like adding a side of juicy tomatoes, crisp bell pepper strips, or cucumber slices — something cool and crunchy to balance the warmth.
And if you’re in the mood to bulk it up? Toss in some cubes of smoked tofu. They soak up all the flavor and make the whole thing feel a little more like a full-on meal.
Ok, so let’s make this happen.
🍽 Recipe
20 Minutes Smoked Baked Beans (vegan)
Ingredients
- 1 red or yellow onion
- 4-5 tablespoons of olive oil
- 5 celery stalks optional, skip if you prefer a more classic baked beans version
- 2 large jars or cans of beans, or 4 small ones – approx. 1.2 kg (44 oz) to 1.3 kg (48 oz) including liquid (don’t drain – we’re using it!)
- 100 g tomato paste about 6-7 tablespoons
- 1 teaspoon mild mustard
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- ½ - 1 teaspoon chili powder or cayenne pepper
- 1-2 tablespoons soy sauce or Tamari (for gluten-free)
- 1 scant tablespoon molasses or your sweetener of choice
- Salt to your taste or more to taste
- Pepper to your taste
- 3-4 sprigs of flat parsley, washed and chopped optional
Instructions
- Peel and chop the onion. In a large pan, sauté it in the olive oil over medium heat until soft and beginning to brown.
- If using, wash and finely chop the celery. Add it to the pan and cook over high heat with the lid on for about 4 minutes, stirring 2–3 times, until slightly softened.
- Stir in the beans (with their liquid), tomato paste, mustard, smoked paprika, cumin, and chili powder or cayenne. Simmer uncovered for 5 minutes, stirring occasionally.
- Add the molasses, soy sauce (or tamari), salt, and pepper. Taste and adjust seasoning as needed.
- Turn off the heat and stir in the chopped parsley, if using. Serve warm.
I’m always curious. How did it go? Tried these ultra quick smoked baked beans? I wanna hear all about it. How did you serve it? Any fun twists? Any flops? Drop the details below because we all love a good kitchen win or a lesson learned.
Wishing you planty of bean-some delights,
Ramona
♥
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