20 Minutes Smoked Baked Beans (vegan)
Smoky, saucy, and ultra-cozy—these 20-minute smoked baked beans are here to satisfy all your hearty breakfast/lunch/midnight cravings.
Servings: 4
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.