One Pot Basic Vegan Beans Recipe (Easy & Versatile)

Jun 14, 2020 • Updated Sep 11, 2023

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Easy, homemade Vegan Beans you can make on the stovetop or the Instant Pot. Budget-friendly, protein-packed, and super versatile, you will love this easy recipe!

basic vegan beans in a pot with veggies and herbs.

What Makes This Recipe Great

Today we’re making Basic Vegan Beans. Beans are a wonderful food group that everyone should enjoy, as they’re not only full of nutrition but also affordable and versatile. Beans are an amazing way to eat your daily dose of protein, fiber, folate, thiamine, vitamin B6, iron, magnesium, and potassium.

Now, canned beans are convenient and affordable as is, but you can save even more money by preparing dry beans at home. Not only that, but you’ll also save on packaging (although cans can be easily recycled). Above all, my favourite 2 reasons to make beans at home are that you can prepare them to make them more easily digestible, and they just taste better!

This recipe is easy to make, requiring very little prep time but packs in tons of flavour compared to your average can of beans. You can use them to make burrito bowls, dips, hearty dishes, stews, and more. The options are endless!

Ingredient Notes

Beans of choice (I used cranberry beans, similar to a pinto bean) we’re going to be cooking dry beans, which you can purchase in bulk at an affordable price. You have many options here: black beans, pinto beans, cannellini beans, navy beans, etc).
Vegetable broth for extra flavor, though water can be used as well. I’ll share my homemade recipe made from upcycled vegetable scraps soon!
Onion and garlic cloves are the staple king and queen of cooking with flavour. Don’t worry about chopping or mincing finely, these go in whole!
Shallots on top of the onion and garlic for extra flavour. We’re all about flavour today.
Kombu/kelp to add umami notes, but also to add amino acids that help to soften and make beans more digestible.
Herbs like rosemary, thyme, and bay leaf, though you can certainly get creative if you’d like to add more or less. I also like to add a little bit of saffron, but this is definitely an optional addition.
Salt and pepper to taste.

Step-by-Step Instructions

Prepare beans by rinsing and soaking in filtered water with kombu. Make sure there are at least 2 inches of water above the beans as they will expand. Soak for at least 2-3 hours, or overnight preferably.
Baking method: Preheat your oven to about 350F. Drain beans, saving kombu, and transfer to an oven-safe dutch oven. Add all remaining ingredients except salt and pepper to the pot and bake for about 2 hours. Beans are ready when they are fork-tender.
Instant Pot method: If using this method, you can skip soaking if you’d like. Drain beans, saving kombu, and add to Instant Pot along with remaining ingredients except for salt and pepper. Cook on High-Pressure function for 25 minutes (this cooking time works for cranberry beans and similar white beans like pinto). Release pressure using a spoon (be careful not to get hit by the steam release).
Stovetop method: Drain beans, saving kombu and add along with all remaining ingredients except salt and pepper to a large pot. Bring to a boil over medium heat, then reduce to a low simmer and cook until beans are tender. It may take anywhere between 1-3 hours, depending on the bean varietal, so just check in on them every so often.
Once the vegan beans are cooked, season with salt and pepper to taste and enjoy.
Serve in your favorite dishes, season to taste with various spices, and enjoy!

a pot of vegan beans with veggies and herbs soaking in water.

Secrets to Success

This bean recipe can be prepared in various ways–stovetop, in the oven, or in an instant pot. I’ll include all three methods in the recipe card below, but I recommend instant pot for speed and oven baked for the most hands-off approach.
Make sure you account for soaking time if you’re using a non-instant pot method. Even if you are, you may want to soak anyways to make the beans easier to digest and cook even faster. You can also refer to my Soaking & Sprouting Guide if you’d like to sprout or activate your beans.

Serving Tips

This is such a versatile recipe. You can really use them for anything! Serve these vegan beans as a side dish with your favorite vegan protein, or build a burrito bowl with cilantro lime rice and all the fixings for a Mexican-inspired meal. Spice them up with red pepper flakes. Season with soy sauce or Tamari. Or try one of these recipes:

Storage Tips

Store leftover vegan beans in the cooking liquid in an airtight container in the refrigerator and use within one week.
Reheat in the microwave or on the stove or in whatever dish you’re preparing to serve them with.

a close up of photo of veggies soaking in a pot of water.

Recipe FAQs

Are all beans vegan?

All beans are vegan as they are plant-based foods, making them suitable for vegan diets. They offer protein, fiber, and essential nutrients, making them an excellent choice for vegans and vegetarians.

Are any baked beans vegan?

The traditional recipe for baked beans often includes ingredients like bacon or pork, which would make them non-vegan. However, I have this amazing recipe for Pizza Baked Beans that is completely vegan (and super delicious!).

Are beans good for a vegan diet?

Beans are excellent for a vegan diet. They are rich in protein, fiber, and essential nutrients and low in fat. Their versatility makes them great for various dishes, and they offer a budget-friendly and sustainable protein source for vegans.

More Vegan Recipes!

Vegan Mac & Cheese

Baked Feta Pasta with Tomatoes

Vegan Feijäo Tropeiro

Creamy Vegan Lemon Pepper Pasta

If you make this recipe, be sure to let me know what you think with a comment below! Follow me on Instagram for more delicious recipes!