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Slow-Cooker Vegan Baked Beans

This version of vegan baked beans doesn't need an oven. The slow cooker makes it the ultimate hands-off party dish. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
  • Total Time
    Prep: 10 min. + soaking Cook: 9 hours
  • Makes
    8 servings


  • 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


  • 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.
  • 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.
  • Cook, covered, on low 9-10 hours or until beans are tender.
    Freeze option: Freeze cooled beans in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Nutrition Facts
1/2 cup: 294 calories, 1g fat (0 saturated fat), 0 cholesterol, 161mg sodium, 60g carbohydrate (27g sugars, 9g fiber), 13g protein.

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