Vegan Baked Beans a La Crock Pot
Dive into the comforting flavors of **Vegan Baked Beans a La Crock Pot**, a hearty, plant-based twist on a classic dish that's as satisfying as it is easy to make. This slow-cooker recipe brings dried navy beans to life with a rich, smoky-sweet sauce made from pantry staples like tomato paste, maple syrup, molasses, and soy sauce (or tamari for a gluten-free option). Infused with bold notes of smoked paprika, garlic powder, mustard, and an optional hint of liquid smoke, these baked beans simmer to perfection over low heat, letting the flavors meld beautifully. Perfect as a side dish for barbecues, or a main course served with crusty bread or rice, this make-ahead recipe is both wholesome and versatile. With minimal prep time and a hands-off cooking process, it’s an ideal addition to your repertoire of vegan crock pot recipes. Whether you're meal prepping or feeding a crowd, this dish is sure to impress!
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Recipe Information
Ingredients
- 2 cups dried navy beans
- 6 cups water
- 1 medium onion, finely chopped
- 3 tablespoons tomato paste
- 0.33 cup maple syrup
- 3 tablespoons molasses
- 2 tablespoons soy sauce or tamari (for a gluten-free option)
- 1 tablespoon apple cider vinegar
- 1 teaspoon mustard powder
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon liquid smoke (optional, for extra smokiness)
Instructions
Rinse the dried navy beans in cold water and remove any debris or damaged beans.
Place the beans in a large bowl and cover them with 6 cups of water. Allow them to soak overnight (or at least 8 hours). Drain and rinse thoroughly before cooking.
Add the soaked and rinsed beans to your crock pot.
Add 6 cups of fresh water to the crock pot along with the finely chopped onion.
In a medium bowl, whisk together the tomato paste, maple syrup, molasses, soy sauce or tamari, apple cider vinegar, mustard powder, smoked paprika, garlic powder, salt, black pepper, and liquid smoke (if using).
Pour the sauce mixture over the beans and onions in the crock pot. Stir gently to combine but do not overmix.
Cover the crock pot with its lid and set it to cook on low heat for 8-10 hours or on high heat for 4-5 hours, stirring occasionally.
After the cooking time is up, check the beans for doneness. They should be tender but not mushy. Adjust salt and seasoning to taste.
Serve warm as a side dish, or enjoy as a main course with crusty bread or rice. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
1931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.8 g | 10% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4250 mg | 185% | |
| Total Carbohydrate | 385.9 g | 140% | |
| Dietary Fiber | 67.7 g | 242% | |
| Total Sugars | 134.8 g | ||
| Protein | 96.5 g | 193% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 882 mg | 68% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 7455 mg | 159% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
