Vegan Slow Cooker Baked Beans

These baked beans are the perfect combination of savory, smoky, and sweet! They’re also so easy to make, and they’ll please any crowd.

I’ve always been a big fan of baked beans, but ever since I started making my own, they’re one of my favorite sides! They’re easily customizable – I change the spices based on what I’m craving and who I’m sharing them with. Plus, I will find any excuse to use my slow cooker! Especially for something this simple, delicious, and nutritious. You definitely don’t miss the meat!

Ingredients:

• 450 g (1 bag) dried navy beans
• 1 yellow onion
• 3 cloves garlic
• 2.5 cups vegetable broth
• 2 tbsp ketchup or tomato paste
• 2/3 cup maple syrup
• 1 tbsp yellow mustard
• 1 1/2 tsp garlic powder
• 1 1/2 tsp onion powder
• 1 1/2 tsp paprika
• 1/2 tsp cumin
• 1 tsp sea salt
• 1/2 tsp cayenne pepper

Notes:

• If you forget to soak the beans overnight, bring them to a rolling boil in a large stockpot, cover, shut off the heat, and let them soak for one hour.
• Adding 1/4 tsp of baking soda to the soaking beans has been said to make them softer and even subdue some of the not-so-loved side effects of beans!

Method:

• Soak the beans overnight, 10-12 hours at least. (If you can’t, add them to a pot with water, bring to a boil, turn off the heat and let soak for 1 hour.)
• Mince the onion & garlic.
• Add all ingredients to your slow cooker and mix well.

• Cover and cook on high for 4-5 hours or low for 7-8 hours.
• With one hour left, carefully stir and taste the beans. Add any seasonings you would like, then cover and finish cooking.
• Keeps in the fridge for up to 5 days. Enjoy & share!

Vegan Slow Cooker Baked Beans

These baked beans are creamy, savory, so delicious, and very easy to customize to your flavor preference!

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Prep Time 10 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 10 minutes mins

Course Side Dish

Servings 8

Calories 284 kcal

Ingredients

  

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• 450 g dried navy beans (one bag)
• 1 yellow onion
• 3 garlic cloves
• 2 1/2 cups low sodium vegetable broth
• 2 tbsp ketchup or tomato paste
• 2/3 cup maple syrup
• 1 tbsp yellow mustard
• 1 1/2 tsp garlic powder
• 1 1/2 tsp onion powder
• 1 1/2 tsp paprika
• 1/2 tsp cumin
• 1 tsp sea salt
• 1/2 tsp cayenne pepper

Instructions

 

• Soak the beans overnight, for 10-12 hours at least. If you can't, add them to a pot with water, bring to a boil, turn off the heat and let soak for 1 hour.
• Mince the onion & garlic.
• Add all ingredients to your slow cooker and mix well.
• Cover and cook on high for 4-5 hours or low for 7-8 hours.
• With one hour left, carefully stir and taste the beans. Add any seasonings you would like, then cover and finish cooking.
• Keeps in the fridge for up to 5 days. Enjoy & share!

Nutrition

Calories: 284kcalCarbohydrates: 57gProtein: 13gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 352mgPotassium: 789mgFiber: 15gSugar: 20gVitamin A: 259IUVitamin C: 2mgCalcium: 123mgIron: 3mg

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