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!
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
- 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.
*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