Taste of Home
Slow-Cooker Vegan Baked Beans
TOTAL TIME: Prep: 30 min. + soaking Cook: 9 hours
YIELD: 8 servings.
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
Ingredients
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1 pound dried navy beans
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2 cups water
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1 medium onion, chopped
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1/2 cup molasses
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1/3 cup packed brown sugar
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2 tablespoons ketchup
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2 teaspoons ground mustard
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1/2 teaspoon liquid smoke, optional
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1/4 teaspoon ground nutmeg
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1/4 teaspoon ground cloves
Directions
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1.
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.
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2.
Return beans to saucepan; add water to cover by 2 in. Bring to a boil. Boil 15 minutes. Drain and rinse beans, discarding liquid.
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3.
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.
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