Homemade 3 Bean Stovetop Vegan Baked Beans

This vegan-friendly Homemade 3 Bean Stovetop Vegan Baked Beans recipe is sweet, smoky, and tangy with kidney beans, great northern beans, and butter beans—all made on the stovetop in under 30 minutes. Perfect for cookouts or weeknight dinners! 🫘

If there’s one dish that reminds me of family gatherings and summer cookouts, it’s these Homemade 3 Bean Stovetop Vegan Baked Beans. They’re sweet, smoky, tangy, and hearty enough to be the star of the table or the perfect side dish for your favorite BBQ spread. The best part? This recipe is naturally vegan, gluten-free, and packed with plant-based protein and fiber, thanks to the trio of kidney beans, great northern beans, and butter beans. So skip the canned baked beans and make your own at home in under 30 minutes 👍🏻.

This is my take on a recipe passed down from my dad, adapted to be vegan and gluten-free but retaining all the flavor, all without having to turn on the oven. This recipe is perfect for busy nights or hot summer days.

Why You’ll Love These 3 Bean Baked Beans

Protein-packed. Three different beans keep it hearty and satisfying.

Naturally sweetened. With the use coconut sugar instead of brown sugar or refined white sugar, we’re able to keep the processed sugar content down. Be mindful of the ketchup and BBQ sauce you use, however, as those can be loaded with added sugars. See my recommended products below.

Smoky & tangy. A combo of BBQ sauce, smoked paprika, ketchup, and apple cider vinegar brings layers of flavor.

One-pot. No baking required—just simmer on the stovetop in one pot and serve.

Better than canned. In a pinch, canned baked beans are ok, but this homemade recipe takes baked beans to a whole other level! These are way more flavorful and you have full control over how much sugar is added. Not to mention it’s kinda hard to find vegan baked beans, so making your own is the best option, in my opinion!

Ingredients

Kidney beans. Kidney beans add hearty texture and plant-based protein while absorbing the smoky-sweet flavors of the sauce.

Great northern beans. Great northern beans provide a creamy, mild base that balances the bold seasonings in this dish.

Butter beans. Butter beans bring a soft, buttery texture that adds richness and depth to the baked beans. Sometimes I can’t find butter beans in my local grocery store, so I purchased them on Amazon.

Green bell pepper. Green bell pepper adds a fresh, slightly bitter crunch that complements the sweetness of the sauce.

Onion. Onion infuses the beans with a subtle sweetness and savory depth of flavor when sautéed.

Coconut sugar. Coconut sugar naturally sweetens the dish with a warm, caramel-like flavor. I like to use coconut brown sugar for a more robust flavor.

Maple syrup. Maple syrup adds a rich, natural sweetness with warm caramel notes that enhance the smoky and tangy flavors of the baked beans while also adding a little volume to the sauce.

Ketchup. Ketchup brings a tangy tomato base and natural sweetness to the sauce.

BBQ sauce. BBQ sauce adds smoky, sweet, and tangy layers of flavor, making the beans rich and bold.

Liquid aminos. Liquid aminos add a salty umami punch, enhancing all the other flavors in the dish. I used this to replace Worcestershire sauce, which isn’t vegan. You may use vegan Worcestershire sauce, but it can be hard to find so I opted for liquid aminos (soy sauce) instead.

Smoked paprika. Smoked paprika delivers a deep, smoky aroma and subtle warmth.

Garlic powder. Garlic powder adds a warm, savory depth of flavor with a hint of sweetness, enhancing the overall richness of the beans.

Apple cider vinegar. Apple cider vinegar brightens the dish with tang and balances the sweetness.

Black pepper. Black pepper adds a mild spicy kick and enhances the overall savory flavor.

Salt. To taste for that salty sweet balance.

Stovetop Directions

Sauté the onion and green pepper 🧅🫑.

In a large pot over medium heat, add the olive oil. Sauté the diced green pepper and onion for 5-7 minutes until softened and fragrant.

Add flavor.

Stir in the smoked paprika, garlic powder, salt and black pepper. Cook for about 1 minute to bloom the spices.

Add the coconut sugar, maple syrup, ketchup, BBQ sauce, liquid aminos, and apple cider vinegar. Stir until everything is well combined.

Add the beans 🫘.

Add the drained beans to the pot and gently fold them into the sauce mixture. Reduce the heat to low and let the beans simmer uncovered for 15–20 minutes, stirring occasionally. Add water as needed for desired consistency. Taste and adjust seasonings if needed, then serve warm.

Storage & Reheating

Refrigerator. Store leftovers in an airtight container for up to 4 days.

Freezer. Freeze in a freezer-safe container for up to 2 months.

To Reheat. Warm on the stovetop over medium heat or in the microwave until heated through.

FAQ

Can I make these in a slow cooker?

Yes! Sauté the onion and pepper first, then add everything to your slow cooker and cook on low for 3–4 hours or high for 1–2 hours.

What if I don’t have liquid aminos?

You can substitute with gluten-free tamari or soy sauce in equal amounts, or even coconut aminos for a slightly sweeter flavor. You may also use vegan Worcestershire sauce if you can find it.

Can I use different beans?

Absolutely. Pinto beans, navy beans, or black beans are great substitutes—just make sure to keep the total amount the same.

Are these beans freezer-friendly?

Yes, they freeze great! Portion them into freezer-safe containers, cool completely, then freeze for up to 2 months.

What BBQ sauce is best?

I personally love this BBQ sauce and feel confident with the ingredients. I use this brand for most of my barbecue needs. If you don’t like the Hawaiian flavor, they also have other flavored BBQ sauces.

Serving Suggestions

• Serve these beans alongside creamy vegan coleslaw and roasted potato salad for a cookout classic.
• Try my zucchini cornbread muffins to go along with these baked beans at a summer BBQ.
• Round out the meal with my strawberry beet chia seed jam popsicles for a cool summer treat!

You could also serve these baked beans with grilled corn, roasted veggies, or as a side for veggie burgers. They also work great as a topping for baked sweet potatoes or served over rice for an easy meal.

Let me know what you think of these easy Homemade 3 Bean Stovetop Vegan Baked Beans down below in the comments section, as well as giving it a ⭐️⭐️⭐️⭐️⭐ rating  so that others can discover a healthy, fiber-filled side dish! Tag me on Instagram, Facebook, or Pinterest if you make them!

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