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!

Are you on Pinterest? If not, what the heck? If so, head on over and give me a holler. I’d love to check out your pinny pin pins! XO

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Vegetarian Slow Cooker Baked Beans

Perfect for summer BBQs: tender navy beans slow-cooked in a sweet-tangy sauce with molasses, Dijon, and a little heat. Easy, hearty, and crowd-pleasing!

Prep Time10

Cook Time8

Total Time8 10

Course: Side Dish

Cuisine: American

Keyword: Baked Beans, BBQ, Slow Cooker, Vegetarian

Servings: servings

Calories: 245kcal

Ingredients

Beans

1 lb dry navy beans rinsed
3 cups vegetable broth
1 yellow onion diced
3 cloves garlic minced

Sauce

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 Sweet Baby Ray’s used
1/2 cup brown sugar packed

Finish

1/2 tsp salt to taste
2 tsp cornstarch
1 Tbsp water for slurry

Instructions

Add navy beans to a pot and cover with 2 inches of water. Bring to a rolling boil, then remove from heat, cover, and let soak for 1 hour.
Drain soaked beans and add to the slow cooker with diced onion and minced garlic. Pour in vegetable broth and stir.
In a bowl, whisk soy sauce, apple cider vinegar, Dijon, molasses, chili garlic paste, BBQ sauce, and brown sugar. Pour into the slow cooker and stir to combine.
Cook on HIGH for 7–8 hours, until beans are tender and sauce has thickened slightly.
Stir in salt to taste. Mix cornstarch with 1 Tbsp water to make a slurry; stir into beans and let sit ~5 minutes to thicken before serving.