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baked beans in a clay dish

Vegan Baked Beans

This is a quick, vegan version of a traditional Serbian oven-baked bean dish, cooked in a clay dish (tavce). The classic recipe uses bacon and lard, but this one uses canned red kidney beans and olive oil instead, so it stays fast and fully plant-based.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Dinner, Main Course, Side Dish
Ingredients Equipment Method Video Notes

Ingredients
  

  • 550 g canned red kidney beans about 2 cans
  • 3 small onions
  • 2 medium carrot
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp Vegeta*
  • 3 tsp ground paprika
  • 1 tsp smoked paprika
  • 100 ml water 7 tbsp

Equipment

  • 1 Stainless steel pan
  • 1 Baking dish
  • 1 Knife
  • 1 Cutting board

Method
 

  1. Peel and chop the onions and carrot.
  2. Heat the olive oil in a stainless steel pan and pan-fry the onion and carrot for about 5 minutes, until soft.
  3. Add the beans, ground paprika, smoked paprika, salt, black pepper, and Vegeta*. Stir well.
  4. Cook over low heat for 2-3 minutes, stirring occasionally.
  5. Move the mixture to a greased baking dish.
  6. Pour in the water. It should not fully cover the beans.
  7. Cover and bake at 220°C (425°F) for 30 minutes.
  8. Uncover and bake for another 15 minutes, until the top is nicely browned.

Video

Notes

*Vegeta is a popular dried vegetable seasoning blend from the Balkans. Any similar dried vegetable seasoning works as a substitute.