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!
Servings: 10 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.
Equipment
- Large pot
- Slow cooker
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Mixing bowl
- Whisk or spoon
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