So you’re invited to a 4th of July BBQ next weekend, and they want you to bring a side. And of course the first thing your mind jumps to is BEANS!!
Okay maybe not. Maybe that’s just me because I realize that not everyone has quite the obsession with beans that I do. I <3 beans. Whenever we eat Mexican food, the beans are always my very favorite part. Aren’t I such a weirdo?
But even if you aren’t obsessed with beans like I am, you probably realize that they are a super tasty food group (yes, I consider them their own food group). They come in all sorts of shapes, sizes, colors and textures, and they’re pretty darn good for you.
This time of year (the 4th of July time) is when baked beans really come into all their glory. They just go so well with all the other party fare, like grilled corn and potato salads and deviled eggs. Ahhh mazing.
But, if you are a vegetarian, picking your way through all the meaty dishes can be pretty tough. Even the beans are usually made with bacon. But worry not! Today I have for you a recipe for vegetarian baked beans, homemade right in the comfort of you own home. Ta-da!
Baked beans are usually made in the oven, cooking for 4-5 hours.
Now, I don’t know about you, but I don’t really ever feel like turning on my oven in the middle of summer, much less for 4 or 5 hours. Talk about a hot kitchen.
The solution? Say it with me: sllloooowwww cooooookkkkerrrrr. Slow cooker!
So right here in one recipe I’ve got two summer BBQ solutions for you vegetarians living in warmer climates – Vegetarian Slow Cooker Baked Beans!
And they’re super delicious to boot.
These baked beans are so so easy. Here’s how it goes:
How to make vegetarian slow cooker baked beans:
- Boil beans, let soak 1 hour.
- Combine all ingredients in slow cooker.
- Cook for 7-8 hours. Serve!
These taste way better than the canned variety – even the type that has the bacon. The flavors are so much more complex because they are fresh fresh, and the beans actually taste and feel like beans – not canned mush.
AJ also loved these. I made them right before I went down to Orange County to visit my parents and came back a few days later to find them totally gone. Now, this isn’t a small recipe, people. I’m pretty sure he ate baked beans for at least 2 meals per day the whole time I was gone.
That’s a lot of beans.
I’ve got more 4th of July recipes coming your way this week, so stay tuned!
This vegetarian baked beans recipe is perfect for a summer BBQ! Super easy to make, healthy, and delicious, this recipe can't be beat.
10 minPrep Time
8 hrCook Time
8 hr, 10 Total Time
- 1 lb dry navy beans, rinsed
- 3 cups vegetable broth
- 1 yellow onion, diced
- 3 cloves garlic
- 2 Tbsp soy sauce
- 2 Tbsp apple cider vinegar
- 2 Tbsp dijon mustard
- 2 Tbsp molasses
- 2 tsp chili garlic paste
- 1/2 cup BBQ sauce (I used Sweet Baby Ray's)
- 1/2 cup brown sugar
- 1/2 tsp salt
- 2 tsp cornstarch
- 1 Tbsp water
- Add the navy beans to a pot and cover with two inches of water. Bring to a rolling boil, then remove from the heat, cover, and let soak for 1 hour.
- Drain the soaked beans, then add to the slow cooker along with the onion and garlic.* Add the vegetable broth and mix.
- Mix together all the remaining ingredients except the salt, cornstarch, and 1 Tbsp water. Mix well, then pour into the slow cooker and mix to combine.
- Cook on high for 7-8 hours, until beans are soft and the liquid has thickened a bit.
- Mix the cornstarch with the water, then add to the pot of beans along with the salt and stir. Let sit about 5 minutes to thicken a bit before serving.
- For even better flavor, sautee the onion in a skillet over medium-high heat for about 5 minutes, until translucent. Add garlic, cook 30 seconds, then transfer it all to the slow cooker.