Vegetarian Kansas City Style Baked Beans with Molasses

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Slow-baked beans with a rich molasses and tomato base, flavored with smoked paprika and mustard, a vegetarian twist on Kansas City’s classic baked beans. This American-inspired vegetarian recipe, ready in about 205 minutes, pairs navy beans, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 190 min Serves 6 American cuisine 280 cal/serving

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Ingredients

2 cups, soaked overnight and drained navy beans
1 large, diced yellow onion
3, minced garlic cloves
2 tbsp olive oil
3 tbsp tomato paste
1/4 cup molasses
2 tbsp brown sugar
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
1 tsp smoked paprika
3 cups vegetable broth
1 1/2 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat oven to 325°F. Heat 2 tbsp olive oil in a large oven-safe pot over medium heat. Add 1 large diced yellow onion and sauté for 6-7 minutes until translucent.
Step 2: Stir in 3 minced garlic cloves and 3 tbsp tomato paste, cooking for 2 minutes until fragrant and slightly caramelized.
Step 3: Add 2 cups soaked and drained navy beans, 1/4 cup molasses, 2 tbsp brown sugar, 2 tbsp apple cider vinegar, 1 tbsp Dijon mustard, 1 tsp smoked paprika, 3 cups vegetable broth, 1 1/2 tsp salt, and 1/2 tsp black pepper. Stir to combine.
Step 4: Bring mixture to a simmer on the stovetop, then cover and transfer pot to the oven. Bake for 3 hours, stirring once halfway, until beans are tender and sauce is thickened.
Step 5: Remove from oven, let sit 10 minutes before serving as a hearty side or main dish.