You won't miss the bacon in these vegan baked beans! Slow-cooked beans and warm spices create a rich sauce that everyone at the party will love.
Vegan Baked Beans
Updated Aug. 13, 2024
These vegan baked beans have layers of flavor from spices, molasses, ground mustard and a whiff of liquid smoke, so you won’t miss the typical pork. And bonus, everyone at your potluck or backyard bash can enjoy a vegan side dish (especially since baked beans are not typically vegan). Need another? Our green goddess vegan potato salad is bright and herby.
Starting with dried beans means each bean in the finished dish will have that just-right, creamy texture. Pre-soaking the beans and using a slow cooker means more preparation time overall, but it’s all hands-off, so these baked beans will be ready with very little effort.
Ingredients for Slow-Cooker Vegan Baked Beans
- Dried navy beans: This white bean is the standard for baked bean dishes.
- Onion:Â Chopped onion is an essential foundational flavor in many dishes, including baked beans.
- Molasses:Â This liquid sweetener adds a thick, syrupy texture.
- Brown sugar: Baked beans are traditionally sweet, and brown sugar has a richer flavor than white sugar.
- Ketchup:Â Regular ketchup brings both tomato flavor and sweetness to the pot.
- Ground mustard: This secret ingredient contributes a subtle heat and sharpness to baked beans.
- Ground nutmeg and cloves: Traditional warm baking spices enhance the sweetness and make the finished dish more complex.
- Liquid smoke (optional): If you think your guests will miss the typical cured pork or bacon in baked beans, liquid smoke is an easy vegan way to impart smokiness.
Directions
Step 1: Soak the beans
Rinse and pick through the beans for any small stones or debris. Place beans in a large pot, cover with water by at least 2 inches and soak overnight. After soaking, drain and discard water.
Step 2: Pre-cook the beans
Return beans to the pot, and cover with fresh water by 2 inches. Bring to a boil, and boil for 15 minutes. Drain and rinse.
Step 3: Add remaining ingredients and slow-cook
Put the beans in a 3-quart slow cooker. In a separate small bowl, whisk together water, onions, sugar, ketchup, spices and liquid smoke (if using), then stir mixture into the slow cooker. Cook on low for 9 to 10 hours, until beans are completely tender.
Recipe Variations
- Make it maple:Â Replace the molasses with maple syrup to keep it vegan but change the flavor profile.
- Try it spicy: Add 1/2 teaspoon cayenne powder (or to taste) with the other spices for extra heat.
How to Store Vegan Baked Beans
After slow-cooking, these baked beans can be cooled to room temperature, then covered and refrigerated. Gently reheat them before serving.
Can you freeze vegan baked beans?
After the baked beans have cooled down, you can place them in an airtight container and freeze them for up to three months.
Vegan Baked Bean Tips
Can you make vegan baked beans without sugar and molasses?
Yes, you can reduce or eliminate the sweeteners, but the resulting dish will not be sweet and will have a different flavor than traditional baked beans.
Can I use canned beans in this vegan baked beans recipe?
Yes, but the final dish will have a different taste and texture. Canned beans would not need to be soaked, pre-cooked or slow-cooked for 10 hours. The canned beans could be drained, mixed with the remaining ingredients and slow-cooked for an hour to warm and for flavors to blend. Canned beans have a mushier texture than dried, and the flavors would not be as deep or rich without the long, slow cook of this recipe.
Are baked beans vegan?
Most baked bean recipes (and canned baked beans) are not vegan. Typically, salt-cured pork or bacon are added for a smoky, meaty flavor.
Slow-Cooker Vegan Baked Beans
Prep Time
30 min
Cook Time
540 min
Yield
8 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
Directions
- Rinse and sort beans. Place in a large saucepan; add water to cover by 2 in. Let soak, covered, overnight. Drain and rinse beans, discarding liquid.
- Return beans to saucepan; add water to cover by 2 in. Bring to a boil. Boil 15 minutes. Drain and rinse beans, discarding liquid.
- Transfer beans to a greased 3-qt. slow cooker. In a small bowl, combine remaining 11 ingredients. Stir into slow cooker. Cook, covered, on low until beans are tender, 9-10 hours.
Nutrition Facts
1/2 cup: 294 calories, 1g fat (0 saturated fat), 0 cholesterol, 161mg sodium, 60g carbohydrate (27g sugars, 9g fiber), 13g protein.
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
Recipe Creator
