Add olive oil and onion to a large sauce pan, and sauté until onions soften. Next add the garlic and smoked paprika, stir and sauté for a further 1-2 minutes.
Into the sauce pan, pour in drained beans, stir to combine. Then add the ketchup, black strap molasses, brown sugar, soy sauce, mustard and pepper, stir and cook for 1-2 minutes.
Pour in the vegetable broth and bring to a boil, then reduce heat and simmer for 20 minutes or until the mixture has reduced and a thick sauce is achieved. You want the beans to have a thick smoky sauce, but not too soupy.
Divide your smoky baked beans into six servings. Serve warm.
Serve your smoky baked beans with toast, as part of a delicious cooked breakfast alongside scrambled tofu or as a side dish at a plant-based BBQ! Enjoy!
If you don’t have access to smoked paprika, feel free to use smoky chipotle chili (which will also give the beans a spicy kick!) or liquid smoke. Start with a small amount either and adjust to suit your taste. But if you can’t find a smoky ingredient, don’t let it stop you – your homemade baked beans will be super-duper tasty all the same!
We normally use navy beans or pinto beans, but you could use just about any bean of choice. Navy, pinto, cannel, pink or kidney beans will all work well for this recipe!