Introduction: Craving Hearty, Flavorful Baked Beans Without Meat?
Want a comforting side dish that’s packed with sweet, smoky, and savory flavors, all while being vegan? Vegan Baked Beans is the perfect recipe! This slow-cooker dish transforms dried navy beans into a rich, tender delight with molasses, brown sugar, and spices, no bacon needed. Ideal for barbecues, potlucks, or cozy dinners, these beans are easy to make and sure to please everyone. Ready to create a delicious, plant-based dish with minimal effort? Let’s dive into this tasty recipe!
Overview: Why Vegan Baked Beans Are Special
Vegan Baked Beans are a wholesome, crowd-pleasing side that delivers classic baked bean flavor without animal products. The slow cooker makes it effortless. Here’s why they’re so special:
- Time Requirement: About 20 minutes prep, 8-12 hours soaking, 15 minutes boiling, and 9-10 hours cooking on Low, for a total of about 17.5-22.5 hours (mostly hands-off).
- Difficulty Level: Moderate, due to soaking and boiling beans, but straightforward for home cooks.
- Why It’s Unique: The slow cooker creates tender, creamy navy beans infused with a sweet-tangy sauce, while molasses, brown sugar, and spices like nutmeg and cloves add depth. The optional liquid smoke brings a subtle smokiness, mimicking traditional baked beans, making this a versatile, vegan-friendly dish for any occasion.
This recipe is hearty, versatile, and perfect for bean lovers or fans of plant-based comfort food. Let’s get cooking!
Essential Ingredients
This recipe serves 8-10 as a side and uses simple ingredients for a rich, flavorful dish. Here’s what you’ll need for the original (1x) recipe:
- For the Beans:
- 1 pound dried navy beans
- Water (for soaking and boiling)
- For the Sauce:
- 2 cups water
- 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 well.
- Water: Used for soaking, boiling, and cooking to soften beans and create the sauce.
- Onion: Adds savory depth and subtle sweetness.
- Molasses: Provides rich, sweet, slightly bitter flavor for classic baked bean taste.
- Brown Sugar: Enhances sweetness and balances the tangy spices.
- Ketchup: Contributes tangy, tomatoey notes to the sauce.
- Ground Mustard: Adds sharp, zesty flavor.
- Liquid Smoke: Optional, but brings a smoky, barbecue-like essence.
- Salt, Pepper: Enhance and balance flavors.
- Nutmeg, Cloves: Add warm, aromatic depth for a unique twist.
Substitutions and Variations
- Beans: Swap with great northern beans or pinto beans; adjust cooking time slightly.
- Molasses: Replace with 1/3 cup maple syrup or dark corn syrup for a milder sweetness.
- Brown Sugar: Use coconut sugar, maple sugar, or a sugar substitute like monk fruit.
- Ketchup: Substitute with tomato paste plus 1 teaspoon vinegar and 1/2 teaspoon sugar.
- Ground Mustard: Use 1 tablespoon prepared mustard or 1 teaspoon mustard seeds.
- Liquid Smoke: Omit or use 1/2 teaspoon smoked paprika for smokiness.
- Gluten-Free: Naturally gluten-free; check ketchup and liquid smoke for additives.
- Lower 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.
Step-by-Step Instructions
Making Vegan Baked Beans requires some prep for the beans, but the slow cooker does the heavy lifting. Follow these steps for a perfect dish every time!
Step 1: Prep Your Ingredients
- Rinse and sort 1 pound dried navy beans, removing any debris.
- 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, and 1/4 teaspoon ground cloves.
- Chop 1 medium onion.
- Grease a 3-quart slow cooker with oil or non-stick spray.
Tip: Sorting beans ensures no small stones or bad beans sneak into your dish.
Step 2: Soak the Beans
- Soak: Place beans in a large saucepan and cover with water by 2 inches. Cover and let soak overnight (8-12 hours).
- Drain: Drain and rinse beans, discarding the soaking liquid.
Tip: Soaking reduces cooking time and improves texture; don’t skip this step.
Step 3: Boil the Beans
- Boil: Return beans to the saucepan and cover with fresh water by 2 inches. Bring to a boil over high heat.
- Cook: Boil for 15 minutes.
- Drain: Drain and rinse beans again, discarding the liquid.
Tip: Boiling removes compounds that can cause gas and ensures even cooking.
Step 4: Assemble in Slow Cooker
- Add Beans: Transfer boiled beans to the greased 3-quart slow cooker.
- Mix 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 until smooth.
- Combine: Pour the sauce mixture over the beans and stir to coat.
Tip: Ensure beans are fully submerged in the sauce for even flavor absorption.
Step 5: 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; some slow cookers may cook faster. Beans should be soft but not mushy.
Step 6: Serve
- Stir and Serve: Stir the beans to blend the sauce. Serve hot as a side dish or main course.
Tip: Let the beans sit for 5-10 minutes to thicken slightly before serving.
Assembly: Building the Perfect Vegan Baked Beans
Assembling Vegan Baked Beans is all about creating a rich, saucy dish with tender beans and bold flavors. Here’s how to put it together:
- Soak and Boil Beans: Prep navy beans for tenderness and digestibility.
- Mix Sauce: Blend water, onion, molasses, and spices for a sweet-savory coating.
- Combine in Slow Cooker: Toss beans with sauce for even flavor.
- Slow Cook: Let it simmer to soften beans and thicken the sauce.
- Serve Hot: Dish up as a hearty side or main for maximum comfort.
Presentation Tips:
- Serve in a deep dish or bowl to showcase the glossy, saucy beans.
- Garnish with chopped parsley, green onions, or a sprinkle of smoked paprika for color.
- Pair with cornbread, grilled veggies, or vegan hot dogs for a classic barbecue spread.
- Use rustic or white dishes to highlight the beans’ rich, dark sauce.
Serving Suggestions
Vegan Baked Beans are versatile and perfect for a variety of occasions. Here are some ideas to enjoy them:
- For Barbecues: Serve with vegan burgers, coleslaw, and potato salad for a summer feast.
- As a Main: Pair with rice or quinoa and a green salad for a hearty vegan meal.
- For Potlucks: Bring in a slow cooker to keep warm, with cornbread muffins on the side.
- With Breakfast: Serve alongside vegan scrambled tofu and toast for a savory brunch.
- As a Topping: Spoon over baked potatoes or toast for a quick, filling dish.
Storage and Make-Ahead Tips
Vegan Baked 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 in an airtight container.
- Sauce: Mix sauce ingredients up to 1 day ahead; refrigerate and stir before using.
- Freezing: Freeze cooked beans for up to 3 months. Thaw in the fridge and reheat with a splash of water to revive the sauce.
Tip: The flavors deepen after a day, making leftovers even tastier.
Recipe Variations
Vegan Baked Beans are versatile and easy to customize. Here are some fun twists to try:
- Spicy Version: Add 1/2 teaspoon chili powder or 1 tablespoon diced chipotle in adobo.
- Savory Boost: Stir in 1 tablespoon soy sauce or tamari for umami depth.
- Fruity Twist: Add 1/2 cup diced apples or pineapple for a sweet contrast.
- Gluten-Free: Naturally gluten-free; check ketchup and liquid smoke for additives.
- Lower Fat: Naturally low-fat; reduce molasses and sugar for a lighter version.
- Herbed Up: Add 1 teaspoon dried thyme or rosemary to the sauce.
- Oven-Baked Option: After boiling, combine beans and sauce in a greased 3-quart baking dish, cover, and bake at 325°F for 2.5-3 hours, uncovering for the last 30 minutes.
Tip: Keep the molasses and onion for the signature baked bean flavor.
Conclusion: Savor Your Vegan Baked Beans!
You’ve just made Vegan Baked Beans—a hearty, flavorful, and plant-based dish that’s perfect for any occasion! This slow-cooker recipe is easy, versatile, and so delicious it’ll become a staple. Whether you serve them with cornbread or enjoy them as a main, these beans are sure to satisfy. Scoop out a portion, savor the sweet-smoky goodness, and enjoy the comfort food vibes. What’s your favorite way to serve baked beans? Share your ideas in the comments, and happy cooking!
Print
Vegan Baked Beans
Description
Want a comforting side dish that’s packed with sweet, smoky, and savory flavors, all while being vegan? Vegan Baked Beans is the perfect recipe! This slow-cooker dish transforms dried navy beans into a rich, tender delight with molasses, brown sugar, and spices, no bacon needed.
Ingredients
This recipe serves 8-10 as a side and uses simple ingredients for a rich, flavorful dish. Here’s what you’ll need for the original (1x) recipe:
- For the Beans:
- 1 pound dried navy beans
- Water (for soaking and boiling)
- For the Sauce:
- 2 cups water
- 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 well.
- Water: Used for soaking, boiling, and cooking to soften beans and create the sauce.
- Onion: Adds savory depth and subtle sweetness.
- Molasses: Provides rich, sweet, slightly bitter flavor for classic baked bean taste.
- Brown Sugar: Enhances sweetness and balances the tangy spices.
- Ketchup: Contributes tangy, tomatoey notes to the sauce.
- Ground Mustard: Adds sharp, zesty flavor.
- Liquid Smoke: Optional, but brings a smoky, barbecue-like essence.
- Salt, Pepper: Enhance and balance flavors.
- Nutmeg, Cloves: Add warm, aromatic depth for a unique twist.
Substitutions and Variations
- Beans: Swap with great northern beans or pinto beans; adjust cooking time slightly.
- Molasses: Replace with 1/3 cup maple syrup or dark corn syrup for a milder sweetness.
- Brown Sugar: Use coconut sugar, maple sugar, or a sugar substitute like monk fruit.
- Ketchup: Substitute with tomato paste plus 1 teaspoon vinegar and 1/2 teaspoon sugar.
- Ground Mustard: Use 1 tablespoon prepared mustard or 1 teaspoon mustard seeds.
- Liquid Smoke: Omit or use 1/2 teaspoon smoked paprika for smokiness.
- Gluten-Free: Naturally gluten-free; check ketchup and liquid smoke for additives.
- Lower 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.
Instructions
Step 1: Prep Your Ingredients
- Rinse and sort 1 pound dried navy beans, removing any debris.
- 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, and 1/4 teaspoon ground cloves.
- Chop 1 medium onion.
- Grease a 3-quart slow cooker with oil or non-stick spray.
Tip: Sorting beans ensures no small stones or bad beans sneak into your dish.
Step 2: Soak the Beans
- Soak: Place beans in a large saucepan and cover with water by 2 inches. Cover and let soak overnight (8-12 hours).
- Drain: Drain and rinse beans, discarding the soaking liquid.
Tip: Soaking reduces cooking time and improves texture; don’t skip this step.
Step 3: Boil the Beans
- Boil: Return beans to the saucepan and cover with fresh water by 2 inches. Bring to a boil over high heat.
- Cook: Boil for 15 minutes.
- Drain: Drain and rinse beans again, discarding the liquid.
Tip: Boiling removes compounds that can cause gas and ensures even cooking.
Step 4: Assemble in Slow Cooker
- Add Beans: Transfer boiled beans to the greased 3-quart slow cooker.
- Mix 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 until smooth.
- Combine: Pour the sauce mixture over the beans and stir to coat.
Tip: Ensure beans are fully submerged in the sauce for even flavor absorption.
Step 5: 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; some slow cookers may cook faster. Beans should be soft but not mushy.
Step 6: Serve
- Stir and Serve: Stir the beans to blend the sauce. Serve hot as a side dish or main course.
Tip: Let the beans sit for 5-10 minutes to thicken slightly before serving.
FAQs
Q: Are Vegan Baked Beans healthy?
A: Navy beans are high in fiber and protein, but molasses and brown sugar add calories. Reduce sugar, use low-sugar ketchup, or a sugar substitute for a lighter option. Pair with veggies for balance.
Q: Can I use canned beans?
A: Yes! Use 3 cans (15 ounces each) drained navy beans, skip soaking/boiling, and reduce cooking time to 4-5 hours on Low. Reduce water to 1 cup.
Q: Why are my beans hard?
A: Insufficient soaking, boiling, or cooking time can cause this. Soak overnight, boil fully, and cook until tender (up to 10 hours). Older beans may take longer.
Q: Can I make this without a slow cooker?
A: Yes! After boiling, combine beans and sauce in a large pot, cover, and simmer on low for 2-3 hours, stirring occasionally, until tender.
Q: Can I skip the liquid smoke?
A: Yes! The dish is still flavorful without it. Add 1/2 teaspoon smoked paprika or omit for a less smoky taste.
Q: Can I freeze Vegan Baked Beans?
A: Yes! Freeze for up to 3 months. Thaw in the fridge and reheat with a splash of water to revive the sauce.