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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
  • Total Time: 8 hours 10 minutes
  • Yield: 10 servings 1x


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


  • 1 lb dry navy beans, rinsed
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 cups vegetable broth
  • 2 Tbsp soy sauce
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp Dijon mustard
  • 2 Tbsp molasses
  • 2 tsp chili garlic paste
  • 1/2 cup barbecue sauce (I used Sweet Baby Ray’s)
  • 1/2 cup packed light brown sugar
  • 2 tsp cornstarch
  • 1 Tbsp water
  • 1/2 tsp salt


  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 stir to combine.
  3. In a small bowl, stir together the soy sauce, vinegar, mustard, molasses, chili garlic paste, barbecue sauce, and brown sugar until combined. Pour into the slow cooker and stir to combine.
  4. Cook on high for 7-8 hours, until beans are soft and the liquid has thickened.
  5. In a small bowl, stir together the cornstarch and water to make a slurry. Add to the pot of beans along with the salt and stir to combine. Let sit about 5 minutes to thicken a bit more before serving.


* 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.

  • Prep Time: 10 mins
  • Cook Time: 8 hours
  • Category: Sides
  • Method: Slow Cooker
  • Cuisine: Barbecuing and Cookouts

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