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.