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Baked Beans

Prep Time 1 hour

Cooking Time 2-3 hours

Yields 8-10 Servings


  • 1 lb dry cannellini or pinto beans

  • 1 tbsp olive oil

  • 1 package of smoked tempeh (this is the key ingredient, gives a smoky flavor to beans)

  • 1 medium onion, diced

  • 4 garlic cloves, minced

  • 3 tablespoon fresh rosemary (or any fresh herb that you like, oregano, thyme, dill)

  • dash of chili flakes

  • 2 tbsp maple syrup

  • 1/4 cup of tomato paste

  • 1 x 15oz can of diced tomatoes

  • 2 cups of vegetable broth

  • 1 tsp salt

  • freshly cracked pepper

  • 2 tbsp balsamic vinegar


  • Soak the beans in water overnight

  • Drain beans, add to pressure cooker, cover beans with water and cook for 20-25min.

  • In a large Dutch oven add olive oil and sauté onions and garlic over medium heat, then add smoked tempeh (roughly chopped up) until flavors infuse and cook for a few minutes.

  • Add chili flakes, rosemary, tomatoes and stock. Cook for additional 1-2min then add maple syrup and tomato paste. Stir well to combine. Bring to simmer. Taste for salt and pepper, add more if needed.

  • Add drained beans to the Dutch Oven, stir well, cover the pot and cook in an oven for 1hour and 15minutes. The beans will soak up the sauce.

  • Before serving stir in 2tbsp balsamic vinegar and sprinkle with additional fresh herbs.

  • Suggestions for serving: Serve baked beans over toast, or add to your favorite grains (rice bowl, quinoa) with some veggies and enjoy.


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