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.