Vegan Baked Beans Recipe and Wine Pairing

A bold dish doesn’t need to include meat or fish – miso, maple syrup, garlic, smoked paprika, and other seasonings make these vegan baked beans a real flavour bomb. It needs a fruit-forward wine with a bright acidity!

These vegan baked beans require a little prep work: ten minutes tops, after which this dish essentially makes itself. Beans soaked overnight yield the best results, but we won’t judge you if you decide to use canned beans instead. Prepare a big batch – these baked beans are perfect for reheating, and even taste better the next day, or even the day after that!

Sweet, savoury, smoky: the dish is a summer barbecue classic, but go ahead and make it year-round!

Vegan Baked Beans Recipe and Wine Pairing

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Recipe by WineCollective Course: SidesCuisine: North-AmericanDifficulty: Easy
Cook Mode

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Servings

4

servings
Prep time

10

minutes
Cooking time

1

hour 

10

minutes

Ingredients

  • 500 g navy beans

  • 1.5-2 l low-sodium vegetable broth

  • 5 tbsp white miso

  • 5 tbsp maple syrup

  • 4 tbsp apple cider vinegar

  • 1/2 tsp smoked paprika

  • 1/2 tsp ground cumin

  • 3 tbsp soy sauce

  • Optional: 1 chipotle pepper in adobo, minced

  • 1 onion, small-diced

  • 4 garlic cloves, minced

  • 1 tbsp fresh ginger, grated

Directions

  • Rinse beans and let them soak overnight in a large pot of water.
  • Drain beans and add them to a large pot with 1.5 litre broth. Bring to a boil, and cook on medium heat for around 45-60 minutes until the beans are tender. Add more broth if beans start to look dry.
  • In a bowl, whisk the miso, maple syrup, vinegar, dry spices, and soy sauce (and optionally, if you like it a bit spicy, the chipotle pepper) together.
  • Preheat the oven to 175 ºC (350 ºF).
  • Heat olive oil in a medium-sized frying pan. Cook the onion over medium heat until soft. Add the garlic and ginger, and sauté for another 2 minutes.
  • Transfer the onion, garlic, and ginger to a casserole dish. Add the spice mixture and the beans and combine everything well.
  • Cover with aluminum foil and bake for 1 hour. Before serving, taste and further season with salt and pepper, if desired.

Wine Pairings

  • En La Parra Red
    There’s red fruit galore on the intense nose of this wine, led by cherry, plum, and strawberry. Bobal’s characteristic bright acidity is on full display in this wine, with plenty of youthful red fruit flavours and a surprising structure. It has grainy tannins, a firm texture, and a dry finish. Perfect for this dish with a real bite to it!

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Wine Pairing: En La Parra Red

There’s red fruit galore on the intense nose of this wine, led by cherry, plum, and strawberry. Bobal’s characteristic bright acidity is on full display in this wine, with plenty of youthful red fruit flavours and a surprising structure. It has grainy tannins, a firm texture, and a dry finish. Perfect for this dish with a real bite to it!

Want to continue to enjoy outspoken food flavours and wines that make them shine? This recipe is one of four bold dishes that celebrate big and exciting flavours. Try out these Cajun Garlic Shrimp next!

If you are feeling bold, join WineCollective today. You’ll get a selection of curated wines that are only available to WineCollective members delivered to your door each month, accompanied by wine pairing suggestions so that you can continue to explore new and exciting flavour experiences.

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