These baked beans are a wonderful side to almost any meal. The tender red and green bell peppers are lightly fried with a bit of onion and garlic and then simmers with Cannellini beans and a smoky bouquet of spices. This dish works as a side at lunch or dinner but can double as a hearty toast topping for breakfast.

Mushroom and Bell Pepper Baked Beans [Vegan, Gluten-Free]

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  • 1-2 tablespoons olive oil
  • 1/2 diced onion
  • 1/4 red pepper
  • 1/4 green pepper
  • 5 diced mushrooms
  • 1 diced tomato
  • 2 finely diced garlic cloves
  • 2 teaspoons vegetable stock powder
  • 1/2-1 teaspoon each of coriander, basil, and rosemary
  • 1 teaspoon sweet paprika
  • 1/2-1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 can cannellini beans, partially rinsed drained
  • Cayenne, to taste


  1. Add oil to a pot on medium heat then add the diced onion, bell peppers, and mushroom and fry everything until the vegetables are soft.
  2. Add the tomato and garlic and cook the mixture for about 1 minute making sure not to burn anything.
  3. Add the rest of the ingredients, stir them through, turn your stove to low, and simmer the beans for another 15-20 minutes or until the liquid has reduced and you are ready to serve them.


These beans store well in a sealed container in the fridge for about a 5-7 days. 

Nutritional Information

Per Serving: Calories: 217 | Carbs: 29 g | Fat: 8 g | Protein: 10 g | Sodium: 372 mg | Sugar: 3 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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