This healthy plant-based baked beans recipe is adapted from Healing Foods: Cooking for Celiacs, Colitis, Crohn’s and IBS by Sandra Ramacher. We originally shared this recipe when her book was out about fifteen years ago, but it has since been released in a second edition. So we’re giving this post an update!
Plant-Based Baked Beans made with Basic Healthy Ingredients
Healing Foods is based on the Specific Carbohydrate Diet (SCD), which is lactose-free, but not dairy-free. Nonetheless, Sandra provides several dairy-free options, plant-based baked beans.
But even if you don’t follow the SCD diet, you might love the simple, better-for-you ingredients in this healthy baked beans recipe. It’s free of sauces, like Worcestershire, soy, and ketchup, contains simple foods, and is sweetened solely with honey (vegan option noted). And it’s top allergen free – yes it’s even made without gluten and soy!
Special Diet Notes: Plant-Based Baked Beans
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, plant-based, optionally vegan, and vegetarian.
- 2 cups dried navy beans, soaked in water overnight (see Bean Note below)
- 2 tablespoons olive oil
- 2 cups chopped onion
- 1 garlic clove, minced
- 2 ¾ cups tomato puree (a little less than a 28-ounce can)
- ½ cup honey (see Vegan Note below)
- 2 tablespoons apple cider vinegar
- 3 bay leaves
- ½ teaspoon ground cumin
- ½ teaspoon ground turmeric
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- ¼ teaspoon fresh ground black pepper
- Sea salt, to taste (optional)
- Drain and rinse the soaked beans under cold water.
- Cook the beans in boiling water for up to 2 hours, or until tender.
- Drain the beans and pour them into a large casserole dish with a lid (you can use foil if you don't have a lid).
- Preheat your oven to 300°F.
- Heat the oil in a small skillet over medium-low heat. Add the onions and garlic, and sauté until golden.
- Add the cooked onions and garlic, tomato puree, honey, vinegar, bay leaves, cumin, turmeric, nutmeg, cinnamon, and pepper to the beans. Stir until the ingredients are evenly distributed.
- Cover the beans and bake for 3 ½ hours, checking in often to stir. Add water at any time, if needed.
- Uncover the beans and bake for another 30 minutes.
- Taste, and if desired, add salt to taste.
- Refrigerate the beans in an airtight jar for up to one week.
Vegan Note: You can substitute maple syrup or agave nectar for strict vegan needs, but please note that these are not suitable sweeteners for the SCD diet.
Onion & Garlic - If you don't tolerate these ingredients well, you can optionally omit them or substitute ½ teaspoon onion powder and ⅛ teaspoon garlic powder. The powders are often better tolerated.
More Plant-Based Recipes for Bean Lovers
Creole Quinoa Salad
Jackfruit Chili (with Instant Pot Option)
Chickpea “Chorizo”
