Slow-Cooker Vegan Baked Beans Recipe

Name: Slow-Cooker Vegan Baked Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound dried navy beans; 2 cups water; 1 medium onion, chopped; 1/2 cup molasses; 1/3 cup packed brown sugar; 2 tablespoons ketchup; 2 teaspoons ground mustard; 1/2 teaspoon liquid smoke, optional; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves

Servings: persons

1 pound dried navy beans
2 cups water
1 medium onion, chopped
1/2 cup molasses
1/3 cup packed brown sugar
2 tablespoons ketchup
2 teaspoons ground mustard
1/2 teaspoon liquid smoke, optional
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

1
Sort beans and rinse in cold water. Place beans in a large bowl; add enough water to cover by 2 in. Let stand, covered, overnight.
2
Drain and rinse beans, discarding liquid. Transfer beans to a greased 3-qt. slow cooker. In a small bowl, combine remaining ingredients. Stir into slow cooker.
3
Cook, covered, on low 9-10 hours or until beans are tender.
4
Freeze cooled beans in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water or broth if necessary.

231

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound dried navy beans, 2 cups water, 1 medium onion, chopped, 1/2 cup molasses, and more.

Yes, Slow-Cooker Vegan Baked Beans falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow-Cooker Vegan Baked Beans

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