Introduction: Craving a Hearty, Plant-Based Side Dish?
Looking for a comforting, flavorful dish that’s perfect for barbecues, potlucks, or cozy dinners? Slow-Cooker Vegan Baked Beans is the ultimate recipe! This hands-off, plant-based dish combines tender navy beans with a rich, sweet, and tangy sauce, spiced with mustard, molasses, and a hint of nutmeg. Made in a slow cooker, it’s an easy, vegan-friendly crowd-pleaser. Ready to create a delicious, wholesome side dish? Let’s dive into this savory recipe!
Overview: Why Slow-Cooker Vegan Baked Beans Are Special
Slow-Cooker Vegan Baked Beans are a hearty, satisfying dish that’s both vegan and packed with flavor. Here’s why they’re so special:
- Time Requirement: About 20 minutes prep (plus overnight soaking), 15 minutes boiling, 9-10 hours cooking on Low, for a total of about 10-11 hours (mostly inactive, excluding soaking time).
- Difficulty Level: Moderate. Soaking and boiling beans add steps, but the slow cooker makes the rest easy, suitable for home cooks with some prep patience.
- Why It’s Unique: The slow cooker creates tender, creamy beans infused with a sweet-savory sauce, while molasses and spices like nutmeg and cloves add depth. This vegan recipe serves 8-10 as a side dish, perfect for gatherings, meal prep, or pairing with vegan mains, offering a healthier twist on classic baked beans without bacon.
This recipe is rich, versatile, and perfect for bean lovers or fans of vegan, BBQ-style sides. Let’s get cooking!
Essential Ingredients
This recipe serves 8-10 as a side dish and uses pantry staples for a robust flavor. Here’s what you’ll need for the original (1x) recipe:
- For the Beans:
- 1 pound dried navy beans
- Water (for soaking and boiling, plus 2 cups for cooking)
- For the Sauce:
- 1 medium onion, chopped
- 1/2 cup molasses
- 1/3 cup packed brown sugar
- 2 tablespoons ketchup
- 2 teaspoons ground mustard
- 1/2 teaspoon liquid smoke (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Why These Ingredients Matter
- Navy Beans: Small, creamy beans that hold their shape and absorb flavors.
- Water: Essential for soaking, boiling, and cooking beans.
- Onion: Adds savory depth and subtle sweetness.
- Molasses: Brings rich, deep sweetness and a sticky texture.
- Brown Sugar: Enhances sweetness with caramel notes.
- Ketchup: Provides tangy, tomato-based flavor.
- Ground Mustard: Adds sharp, spicy warmth.
- Liquid Smoke: Offers a smoky, BBQ-like flavor (optional for vegan authenticity).
- Salt and Pepper: Balance and enhance flavors.
- Nutmeg and Cloves: Add warm, aromatic spice for complexity.
Substitutions and Variations
- Beans: Swap with great northern beans or pinto beans (same soaking/cooking time).
- Molasses: Use 1/3 cup maple syrup or honey (non-vegan) with 2 tablespoons brown sugar.
- Brown Sugar: Replace with coconut sugar or a sugar substitute like monk fruit.
- Ketchup: Swap with tomato paste plus 1 teaspoon vinegar and 1/2 teaspoon sugar.
- Ground Mustard: Use 1 tablespoon Dijon mustard or 1 teaspoon mustard seeds.
- Liquid Smoke: Omit or use 1/2 teaspoon smoked paprika for smokiness.
- Gluten-Free: Naturally gluten-free; ensure ketchup and liquid smoke are gluten-free.
- Low-Sugar: Reduce molasses to 1/4 cup and brown sugar to 2 tablespoons.
- Spicy Kick: Add 1/4 teaspoon cayenne or 1 tablespoon diced jalapeños.
- Herbal Twist: Stir in 1 teaspoon dried thyme or rosemary with the sauce.
Step-by-Step Instructions
Making Slow-Cooker Vegan Baked Beans requires some prep but is mostly hands-off with the slow cooker. Follow these steps for a perfect dish!
Step 1: Prep Your Ingredients
- Rinse and sort 1 pound dried navy beans, removing debris or damaged beans.
- Chop 1 medium onion.
- Measure 2 cups water, 1/2 cup molasses, 1/3 cup packed brown sugar, 2 tablespoons ketchup, 2 teaspoons ground mustard, 1/2 teaspoon liquid smoke (if using), 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves.
- Grease a 3-quart slow cooker with cooking spray or oil.
Tip: Sort beans carefully to avoid stones; chop onion finely for even flavor distribution.
Step 2: Soak the Beans
- Soak Overnight: Place beans in a large saucepan and cover with water by 2 inches. Cover and let soak overnight (8-12 hours).
- Drain and Rinse: Drain and rinse beans, discarding the soaking liquid.
Tip: Soaking reduces cooking time and improves texture; ensure beans are fully submerged.
Step 3: Boil the Beans
- Add Water: Return beans to the saucepan and cover with fresh water by 2 inches.
- Boil: Bring to a boil over high heat and boil for 15 minutes.
- Drain and Rinse: Drain and rinse beans again, discarding the boiling liquid.
Tip: Boiling removes compounds that cause gas; skim foam during boiling for clearer beans.
Step 4: Prep the Slow Cooker
- Add Beans: Transfer the boiled beans to the greased 3-quart slow cooker.
- Make Sauce: In a small bowl, combine 2 cups water, chopped onion, 1/2 cup molasses, 1/3 cup brown sugar, 2 tablespoons ketchup, 2 teaspoons ground mustard, 1/2 teaspoon liquid smoke (if using), 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves. Stir well.
- Combine: Pour the sauce mixture over the beans in the slow cooker and stir to coat evenly.
Tip: Mix sauce thoroughly to dissolve sugar and spices; ensure beans are covered with liquid.
Step 5: Slow Cook
- Cook on Low: Cover and cook on Low for 9-10 hours, until beans are tender and the sauce is thickened.
Tip: Check at 9 hours; beans should be soft but not mushy. Avoid lifting the lid often to maintain heat.
Step 6: Serve
- Stir and Check: Stir the beans to mix the sauce evenly. Taste and adjust seasoning with extra salt or molasses if desired.
- Serve: Spoon into bowls or serve as a side dish, hot or warm.
Tip: Let beans sit for 10 minutes before serving to thicken; serve with a slotted spoon if you prefer less sauce.
Assembly: Building the Perfect Slow-Cooker Vegan Baked Beans
Assembling these baked beans is all about creating tender beans in a rich, flavorful sauce. Here’s how to put it together:
- Soak and Boil: Prep beans for tenderness and digestibility.
- Make Sauce: Blend onion, molasses, and spices for a sweet-savory base.
- Combine: Mix beans and sauce in the slow cooker.
- Cook: Slow cook until creamy and flavorful.
- Serve: Dish up as a hearty side or main.
Presentation Tips:
- Serve in a rustic bowl or cast-iron dish for a homestyle vibe.
- Garnish with chopped parsley or green onions for a pop of color.
- Pair with vegan cornbread, grilled veggies, or a plant-based burger for a BBQ spread.
- Use a deep serving dish to showcase the glossy, saucy beans.
Serving Suggestions
Slow-Cooker Vegan Baked Beans are versatile and perfect for a variety of occasions. Here are some ideas to enjoy them:
- BBQ Side: Serve with vegan hot dogs, coleslaw, and potato salad for a classic spread.
- Cozy Dinner: Pair with mashed potatoes or roasted squash for a hearty meal.
- Potluck Dish: Bring to gatherings with a side of crusty bread for dipping.
- Meal Prep: Portion into containers for easy vegan lunches or sides.
- With Extras: Top with vegan bacon bits or a sprinkle of smoked paprika for flair.
Storage and Make-Ahead Tips
These beans are great for leftovers or meal prep. Here’s how to keep them fresh:
- Storing Leftovers:
- Cool completely, then store in an airtight container in the fridge for up to 5 days.
- Reheating: Reheat in a saucepan over medium heat with a splash of water, about 5-7 minutes, or microwave for 1-2 minutes, stirring halfway.
- Make-Ahead Tips:
- Beans: Soak and boil beans up to 1 day ahead; refrigerate until ready to cook.
- Sauce: Mix sauce ingredients (except water) up to 3 days ahead; refrigerate.
- Freezing: Freeze cooked beans for up to 3 months. Thaw in the fridge and reheat with extra water if needed.
Tip: Beans thicken over time; add water when reheating to restore consistency.
Recipe Variations
Slow-Cooker Vegan Baked Beans are versatile and easy to customize. Here are some fun twists to try:
- Milder Version: Omit liquid smoke and reduce mustard to 1 teaspoon.
- Gluten-Free: Naturally gluten-free; confirm ketchup and liquid smoke are gluten-free.
- Low-Sugar: Use 1/4 cup molasses and 2 tablespoons brown sugar or a sugar substitute.
- Spicy Beans: Add 1 diced jalapeño or 1/2 teaspoon chili powder to the sauce.
- Tomato-Heavy: Increase ketchup to 1/4 cup or add 1/2 cup diced tomatoes.
- Smoky Maple: Replace molasses with 1/2 cup maple syrup and add 1 teaspoon smoked paprika.
- Stovetop Option: After boiling, simmer beans with sauce in a pot on low for 2-3 hours, stirring occasionally.
Tip: Keep the molasses-mustard base for the classic baked bean flavor.
Conclusion: Savor Your Slow-Cooker Vegan Baked Beans!
You’ve just made Slow-Cooker Vegan Baked Beans—a rich, tangy, and hearty dish that’s perfect for any occasion! This slow-cooker recipe is easy, versatile, and so delicious it’ll become a go-to for barbecues, dinners, or meal prep. Whether you serve it with cornbread or top it with vegan bacon, these beans are sure to impress. Grab a spoon, dive into the saucy goodness, and enjoy the plant-based comfort. What’s your favorite way to serve baked beans? Share your ideas in the comments, and happy cooking!
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Slow-Cooker Vegan Baked Beans
Description
Looking for a comforting, flavorful dish that’s perfect for barbecues, potlucks, or cozy dinners? Slow-Cooker Vegan Baked Beans is the ultimate recipe! This hands-off, plant-based dish combines tender navy beans with a rich, sweet, and tangy sauce, spiced with mustard, molasses, and a hint of nutmeg.
Ingredients
- For the Beans:
- 1 pound dried navy beans
- Water (for soaking and boiling, plus 2 cups for cooking)
- For the Sauce:
- 1 medium onion, chopped
- 1/2 cup molasses
- 1/3 cup packed brown sugar
- 2 tablespoons ketchup
- 2 teaspoons ground mustard
- 1/2 teaspoon liquid smoke (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Why These Ingredients Matter
- Navy Beans: Small, creamy beans that hold their shape and absorb flavors.
- Water: Essential for soaking, boiling, and cooking beans.
- Onion: Adds savory depth and subtle sweetness.
- Molasses: Brings rich, deep sweetness and a sticky texture.
- Brown Sugar: Enhances sweetness with caramel notes.
- Ketchup: Provides tangy, tomato-based flavor.
- Ground Mustard: Adds sharp, spicy warmth.
- Liquid Smoke: Offers a smoky, BBQ-like flavor (optional for vegan authenticity).
- Salt and Pepper: Balance and enhance flavors.
- Nutmeg and Cloves: Add warm, aromatic spice for complexity.
Substitutions and Variations
- Beans: Swap with great northern beans or pinto beans (same soaking/cooking time).
- Molasses: Use 1/3 cup maple syrup or honey (non-vegan) with 2 tablespoons brown sugar.
- Brown Sugar: Replace with coconut sugar or a sugar substitute like monk fruit.
- Ketchup: Swap with tomato paste plus 1 teaspoon vinegar and 1/2 teaspoon sugar.
- Ground Mustard: Use 1 tablespoon Dijon mustard or 1 teaspoon mustard seeds.
- Liquid Smoke: Omit or use 1/2 teaspoon smoked paprika for smokiness.
- Gluten-Free: Naturally gluten-free; ensure ketchup and liquid smoke are gluten-free.
- Low-Sugar: Reduce molasses to 1/4 cup and brown sugar to 2 tablespoons.
- Spicy Kick: Add 1/4 teaspoon cayenne or 1 tablespoon diced jalapeños.
- Herbal Twist: Stir in 1 teaspoon dried thyme or rosemary with the sauce.
Instructions
Step 1: Prep Your Ingredients
- Rinse and sort 1 pound dried navy beans, removing debris or damaged beans.
- Chop 1 medium onion.
- Measure 2 cups water, 1/2 cup molasses, 1/3 cup packed brown sugar, 2 tablespoons ketchup, 2 teaspoons ground mustard, 1/2 teaspoon liquid smoke (if using), 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves.
- Grease a 3-quart slow cooker with cooking spray or oil.
Tip: Sort beans carefully to avoid stones; chop onion finely for even flavor distribution.
Step 2: Soak the Beans
- Soak Overnight: Place beans in a large saucepan and cover with water by 2 inches. Cover and let soak overnight (8-12 hours).
- Drain and Rinse: Drain and rinse beans, discarding the soaking liquid.
Tip: Soaking reduces cooking time and improves texture; ensure beans are fully submerged.
Step 3: Boil the Beans
- Add Water: Return beans to the saucepan and cover with fresh water by 2 inches.
- Boil: Bring to a boil over high heat and boil for 15 minutes.
- Drain and Rinse: Drain and rinse beans again, discarding the boiling liquid.
Tip: Boiling removes compounds that cause gas; skim foam during boiling for clearer beans.
Step 4: Prep the Slow Cooker
- Add Beans: Transfer the boiled beans to the greased 3-quart slow cooker.
- Make Sauce: In a small bowl, combine 2 cups water, chopped onion, 1/2 cup molasses, 1/3 cup brown sugar, 2 tablespoons ketchup, 2 teaspoons ground mustard, 1/2 teaspoon liquid smoke (if using), 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves. Stir well.
- Combine: Pour the sauce mixture over the beans in the slow cooker and stir to coat evenly.
Tip: Mix sauce thoroughly to dissolve sugar and spices; ensure beans are covered with liquid.
Step 5: Slow Cook
- Cook on Low: Cover and cook on Low for 9-10 hours, until beans are tender and the sauce is thickened.
Tip: Check at 9 hours; beans should be soft but not mushy. Avoid lifting the lid often to maintain heat.
Step 6: Serve
- Stir and Check: Stir the beans to mix the sauce evenly. Taste and adjust seasoning with extra salt or molasses if desired.
- Serve: Spoon into bowls or serve as a side dish, hot or warm.
Tip: Let beans sit for 10 minutes before serving to thicken; serve with a slotted spoon if you prefer less sauce.
FAQs
Q: Are these baked beans healthy?
A: Navy beans are high in fiber and protein, but molasses and sugar add calories. Reduce molasses to 1/4 cup and brown sugar to 2 tablespoons for a lighter option. The dish is naturally vegan and low-fat without liquid smoke.
Q: Can I skip soaking the beans?
A: Soaking is recommended for texture and digestibility. If skipping, boil beans for 30 minutes and cook in the slow cooker for 10-12 hours, checking for tenderness.
Q: Why are my beans hard?
A: Under-soaking, under-boiling, or old beans can cause this. Soak overnight, boil fully, and use fresh beans; add extra cooking time if needed.
Q: Can I cook this on High?
A: High is not recommended, as it may cook unevenly. Stick to Low for 9-10 hours for tender beans.
Q: Can I use canned beans?
A: Yes, use 4 cans (15 ounces each) of navy beans, rinsed and drained. Reduce water to 1 cup and cook on Low for 4-5 hours.
Q: Can I freeze these beans?
A: Yes! Freeze cooked beans for up to 3 months. Thaw in the fridge and reheat with a splash of water.