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Very close up view of a bowl full of Vegetarian Slow Cooker Baked Bean.

Vegetarian Slow Cooker Baked Beans


  • Author: Raquel Smith
  • Prep Time: 10 mins
  • Cook Time: 8 hours
  • Total Time: 8 hours 10 minutes
  • Yield: 10 servings
  • Category: Sides
  • Method: Slow Cooker
  • Cuisine: Barbecuing and Cookouts

Description

This vegetarian baked beans recipe is perfect for a summer BBQ! Super easy to make, healthy, and delicious, this recipe can’t be beat.


Ingredients

  • 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

Instructions

  1. Add the navy beans to a stockpot and cover with two inches of water. Bring to a rolling boil, then remove from the heat, cover, and let soak for 1 hour.
  2. Drain the soaked beans, then add to the slow cooker along with the onion and garlic.* Add the vegetable broth and mix.
  3. 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.
  4. Cook on high for 7-8 hours, until beans are soft and the liquid has thickened a bit.
  5. Mix the cornstarch with the water, then add to the pot of beans and stir. Let sit about 5 minutes to thicken a bit before serving.

Notes

– 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.

Keywords: vegetarian, baked beans, cook outs, tailgating, game day, side dish, barbecue, grilling

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