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Vegetarian Baked Beans in Tomato Sauce

Rated as 3 out of 5 Stars

"Why buy baked beans when they are so easy to make yourself. Vegetarian baked beans with a tangy tomato sauce are a British staple. Can be served hot or cold."
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14 h 10 m servings 224
Original recipe yields 10 servings


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  1. Place kidney beans in a large saucepan. Cover with water and soak for 8 hours, or overnight.
  2. Drain water from kidney beans. Pour in fresh water to cover by 1-inch; add 1 teaspoon salt.
  3. Cook beans over low heat for 2 hours. Remove from heat; drain excess water from pan until it just covers beans.
  4. Stir in tomato paste, brown sugar, vinegar, cornmeal, remaining 1 teaspoon salt, cumin, hot paprika, and ginger to beans. Mix well.
  5. Cook bean mixture over low heat for 2 hours. Stir to loosen any beans on the bottom of the pan. Continue to cook over low heat until bean mixture has reduced and thickened, about 2 hours more.

Nutrition Facts

Per Serving: 224 calories; 0.8 44.8 12.7 0 937 Full nutrition

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I decided on one change before I ever started. 3 cans of tomato paste would have been overkill. I decided to start with just 1 can and even that was too much. I ended up having to add a lot more...