Best-Ever Vegan Slow-Cooker Baked Beans
Let the slow-cooker do all the work for you and wake up the next day to the best baked beans you’ve ever tasted!
I’m hoping some of you have plans to have friends over or hang out at a barbeque for which you might be in need of a good baked bean recipe.
Or maybe for when you have a craving and don’t want to eat the sugar-laden, BPA infested canned kind. Whatever it may be – these beans will rock your baked beany world.
I busted out my slow-cooker for the first time in…um…five years to make these bad boys and I hate myself for not taking advantage of such a valuable tool sooner.
The beans simmer in the perfect mix of flavors and spices resulting in mind-blowing goodness.
Then what’s even more amazing is that they’re made vegan with the help of delicious tempeh bacon. You could easily sneak them right past a meat-lover! I mean, I haven’t really tried because Coco is the only meat eater in our house but I’m pretty sure you could get away with it. I’m sure you could always sub regular bacon too but I can’t condone such things seeing how this a vegetarian food blog and all.
Anyways, unless you already have a go-to recipe then I highly recommend bookmarking these for the next time you’re in need of some baked beans. Brandon and I both agree they’re the best we’ve ever had!
Ingredients
1 pound dry navy beans, soaked*
5 slices tempeh bacon, chopped
1 large sweet onion, diced
1 tablespoon olive oil
3 cups vegetable broth
1/4 cup maple syrup
2 tablespoons molasses
1 teaspoon smoked paprika (or 1/2 teaspoon chipotle powder for a hint of smoky spice)
1 teaspoon dry mustard powder
1/4 teaspoon garlic powder
1/3 cup ketchup
1 tablespoon apple cider vinegar
1/4 teaspoon salt
Instructions
- Soak the beans in a large pot covered with several inches of water for at least 8 hours, ideally overnight. Before transferring them to the slow cooker, bring the water to a boil and allow to cook for 30 minutes.
- In a large skillet, warm one tablespoon olive oil over medium heat. Add the tempeh bacon and sauté for several minutes, until somewhat crispy. Add the onion to the pan and continue to sauté until translucent.
- Next, drain the beans and add them to the slow cooker along with the vegetable broth, maple syrup, molasses, paprika, mustard powder and garlic powder. Stir together and then place the cooked onion and tempeh on top of the beans to help keep them submerged.
- Cover the top of the slow cooker and allow to cook for 6-8 hours. I set mine on high for 2 hours and then the keep warm setting for 6 hours.
- Once they are done cooking, add the ketchup, vinegar and salt. Stir to combine and taste to see if you prefer more flavoring. Serve warm or store in the refrigerator for up to 2 days.
Notes
*Place beans in a large bowl covered with at least three inches of water from the top and for 8 hours.
Adapted from Eating Well
I have been looking for a good vego baked bean dish for ages – thank you! Do you have any ideas on what I could sub for the tempeh bacon, I don’t think I’ve seen anything similar around?
And good luck with the move this weekend! :)
I’m not sure of another meat substitute that would work in it’s place but you could always just leave it out. You guys really need to get some tempeh bacon though. It’s my favorite way to eat tempeh!
I love my slow cooker and every time I remember to use it I think about how I should use it more often! Good luck with the move! They’re never fun but I’ll be right there with you in about a month if that makes you feel any better.
Oh man, I love baked beans. I bet these make the house smell amazing while they’re cooking.
Good luck moving! I always get into “purge” mode when I’m packing and get rid of everything. If I didn’t need it in the past 2 years, I probably never will!
Baked beans are one of my favourite summer dishes for sure! I don’t usually break out the slow cooker in the summer, unless it’s to make baked beans.
Mmmm. I have this really weird affinity for beans of all sorts, but when you add brown sugar and molasses it becomes obsession. Baked beans have my heart. And I’m sad to say that I’ve only made homemade ones ONCE! So sad. These will happen this week. Have a good 4th!
Oh yum, nothing can beat homemade baked beans! Your recipe looks absolutely delicious! Way to use that slow cooker for the first time!
I hope you have a lovely week :)
This is an appealing bean bowl. I love the idea to cook with bacon.
I loveee baked beans and I like even more that these are in the crockpot! This will definitely have to happen for a BBQ this summer!
And “these beans will rock your baked beany world” was the best line ever. You have me cracking up over here.
Those look so delicious! We have baked beans at almost every summer cookout, so these would be perfect!
These look incredible! I just got a slow cooker yesterday so I’m excited to try some new recipes like this one :)
I am equally guilty of letting my slow cooker collect cobwebs. Will I be able to motivate myself to break it out in the 100 degree heat? We’ll see :) I love the looks of these beans (especially that spoon picture – YUM), and I’ve never made baked beans, so I’m very curious. I can’t wait to hear all about your move, and I hope it goes smoothly! Always a great excuse to declutter, even if it is a royal pain in the butt!
I just realized I haven’t had baked beans yet this summer. And I’ve been to how many BBQs. Not okay! I think I may just have to make these for the one I host/go to. Good luck with the move- I agree at least it’s always nice to get rid of the pointless things!
YUM! Such a great idea and my partner would LOVE these he is a baked bean freak. I am going to give this a go, mmmm beans on toast.
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I feel a bit silly now, I always thought baked beans were baked… that’s my limited European culture :) I would love to have a big bowl of these cuties beans now.
Good luck on the big weekend! These beans are singing straight to my heart. I’m all about the crock pot and I’ve actually never made baked beans believe it or not. I LOVE them though and so does my family, so I’m thinking we could all use a pile of these delicious beans for the 4th. Grr I want them right now!
I can’t believe I’m only now stumbling upon your website when we follow each other on Instagram!! Crazy.
Anyway, THIS IS PERFECT. I loveeeeeeee baked beans. I love them for breakfast & I’d love them for BBQ & the fact that you made these vegan is amazing. Applause & props to you, woman! I will indeed bookmark this & try it out. Slow cookers are so useful, but just like you, I haven’t used one…umm well, I’ve never actually used one, but you had to dust 5 years off yours so, yeah! Apple cider vinegar is such a great ingredient. It even works fabulously in chowders. Thanks for the wonderful new recipe. :D
My husband and I both LOVE baked beans, and I’m embarrassed to say that we have only ever bought them from a can. I want to make these and I want to make them now! I’ve only used a slow cooker once, but I think I need to bust it out soon! Good luck with your move :)
I love that you added tempeh bacon! How cool! I’ve never had it before but I just recently started eating tempeh and I love it!
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Fantastic recipe! I made this yesterday but didn’t have tempeh bacon so added a few drops of liquid smoke.
Thanks for the recipe, I will definitely be making these again!
I’m so happy you enjoyed them, Lori! Thanks for the feedback. :)
The wording used in the method makes it sound like you used a pressure cooker and not a slow cooker. “Secure the top” and then “I put it on low pressure”. There’s a big difference between the two appliances! Which did you use? Thanks!!
Sorry for the confusion, Erin! I definitely used a slow cooker, not a pressure cooker!
Oh, good! I only have a slow cooker and want to make these! Thanks for clarifying.
I updated the instructions- it did sound really confusing, sorry! I hope you enjoy them!
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Hey, where are the guys!
5 year vegan here…everybody out there ….try tempeh bacon! I Use it for vegan BLTs and in dishes like this.
OK.. my beans just finished cooking, and I can’t keep away from them! They are seriously amazing! I tweaked the recipe a bit. I was out of ketchup, so I used tomato paste and added brown sugar and vinegar to make it ketchupy. Next time I’ll go with the ketchup, but will probably keep the brown sugar in…although I can’t imagine it could be any better. I love mustard and also added 2 tbsp,of stone ground mustard as well as the dry called for in the recipe.
I live in California, but am going to Idaho for a reunion. This is the dish I will make to show my meat eating family that vegan fare is not boring!
Your comment made me laugh! I guess there aren’t a lot of guys in the blogging realm, huh? ;)
I’m so happy to hear you love the beans too! Your substitutions sound delicious. I hope your family loves them as much as we do!
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I’m crying inside. I read this recipe over and over, and I got excited and added ALL the ingredients at the same time. My guests arrive in 6 1/2 hours… should I run to the store to get more beans and do a “quick soak” and start over? :( Will they taste awful because I added the vinegar and salt? Augh.
Oh no! The acid in the vinegar will make them take longer to cook but it’s possible they might be done in 6 hours. But they should still taste the same. You could also try using canned navy beans to help save time!
“Notes
*Place beans in a large bowl covered with at least three inches of water from the top, and[WORD MISSING – SOAK?] for 8 hours.”
So sorry about that! Yes it’s soak for 8 hours. Also make sure you are using dried beans that aren’t too old or they will take forever to cook!
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