Cheater Baked Beans

By robertwalker  ,

September 15, 2016

Recipe adapted from Veganomicon: The Ultimate Vegan Cookbook by Isa Chandra Moskowitz & Terry Hope Romero
These are “cheater” because the recipe uses canned beans - perfect for a busy schedule or your next potluck. Serve with smokey grilled or baked tempeh or tofu and collard greens, slice up veggie dogs and throw ‘em in, or serve over whole grain rice or as a side at your next outing. The possibilities are endless with this tasty BBQ dish high in heart healthy complex carbohydrates, fiber, protein, and phytonutrients!

  • Prep: 10 mins
  • Cook: 1 hr 15 mins
  • Yields: 6 servings


1/4 cup water or vegetable broth

1 medium-size yellow onion, diced as small as you can

3 cloves garlic, minced

1 (15-ounce) can tomato sauce

1/2 cup light molasses (not blackstrap)

2 teaspoons mustard powder

1 teaspoon salt

1/4 teaspoon ground allspice

1 bay leaf

2 (15-ounce) cans white beans (about 4 cups), drained and rinsed


1Preheat the oven to 350 degrees F

2Preheat a medium-size, oven-safe pot over medium heat.

3Sauté the onions in the water or vegetable broth for about 10 minutes; you want them to be a little brown but definitely not burnt, just a little caramelized.

4Add the garlic and sauté for one more minute.

5Add the tomato sauce, molasses, mustard, salt, allspice, and bay leaf, and cook for about 5 minutes.

6Add the beans, then cover the pot and transfer it to the oven for an hour.

7Give it a stir just once, about 30 minutes into the baking process. The sauce should thicken and sweeten.

8Keep warm until ready to serve.


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