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Vegetarian Slow Cooker Baked Beans

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!
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Prep Time:10 minutes
Cook Time:8 hours
Total Time:8 hours 10 minutes
Course: Side Dish
Cuisine: American
Keyword: Baked Beans, BBQ, Slow Cooker, Vegetarian
Servings: 10 servings
Calories: 245kcal

Equipment

  • Large pot
  • Slow cooker
  • Cutting board
  • Chef’s knife
  • Measuring cups and spoons
  • Mixing bowl
  • Whisk or spoon

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

  1. 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.
  2. Drain soaked beans and add to the slow cooker with diced onion and minced garlic. Pour in vegetable broth and stir.
  3. 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.
  4. Cook on HIGH for 7–8 hours, until beans are tender and sauce has thickened slightly.
  5. 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.

Notes

For smokiness, add 1–2 tsp smoked paprika. If your BBQ sauce is very sweet, reduce brown sugar slightly. Leftovers freeze well.

Nutrition

Calories: 245kcal | Carbohydrates: 48g | Protein: 10g | Fat: 1g | Sodium: 640mg | Potassium: 520mg | Fiber: 10g | Sugar: 20g | Vitamin A: 20IU | Vitamin C: 3mg | Calcium: 90mg | Iron: 2.7mg