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These baked beans in a slow cooker completely changed my mind about baked beans. Growing up, they usually came from a can, loaded with bacon, and I always passed them by at family barbecues.
Once I started cooking from scratch, I realized I could make baked beans without the mystery meat—and they became one of my favorite cookout side dishes. Slow cooking dried beans with simple, flavorful ingredients creates a rich, hearty dish that’s worlds better than the canned version.
Table of Contents
These slow cooker baked beans are vegetarian, flavor-packed and quite simple to make. I’m using dried navy beans since they are half the price and create a better texture than canned baked beans—and the slow cooker does most of the work for you.
No backyard barbecue is complete without my baked beans recipe. Their rich, smoky-sweet flavor pairs perfectly with grilled dishes like portobello mushroom burgers or carrot dogs. Serve alongside creamy sides like potato salad and macaroni and cheese to round out the meal.
Vegetarian Baked Beans Ingredients
- Avocado oil: Helps sauté the vegetables and brings everything together. I prefer avocado oil when I saute (over olive oil) since it has a higher heat tolerance.
- Dried navy beans: Soak overnight and then drain before tossing in the slow cooker. They develop a creamy silky texture better than canned baked beans— which get mushy. If you wanna splurge, get these heirloom alubia blanca beans— they are SO good!
- Maple syrup: Adds natural sweetness and balances the savory flavors. Omit if you don’t want them super sweet.
- BBQ sauce: Brings a smoky, tangy flavor and helps create the rich sauce that coats every bean.
- Molasses: The secret ingredient that gives baked beans their deep, robust flavor and an iron boost.
- Jalapeño: My favorite addition for a little heat. Remove the seeds for a milder spice level, or leave some in if you like a little kick.
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How to Make Baked Beans in Slow Cooker
One of my favorite things about this recipe is how easy it is to make. After a little prep work, the slow cooker takes over and transforms simple ingredients into rich, smoky baked beans with very little hands-on effort. If you don’t have a slow cooker, you can also make these in an instant pot.
- Place the dried navy beans in a large bowl and cover them with several inches of water. Let them soak overnight (8–12 hours) on the countertop. The next day, drain and rinse the beans, then sort through them and discard any shriveled, broken, or discolored beans.
- Heat the avocado oil in a skillet over medium heat. Add the diced onion and saute for 4–5 minutes, until softened. Stir in the garlic and cook for another 30 seconds, just until fragrant. Transfer the onion and garlic mixture to your slow cooker.
- Add the soaked beans, sautéed veggies and jalapeños to the slow cooker.
- Pour vegetable stock on top to completely submerge beans.
- Add in molasses and all remaining ingredients to the slow cooker. Stir well to combine.
- Cover and cook on HIGH for 4–6 hours, stirring once or twice during cooking if possible. If the beans begin to look dry, add a little extra broth or water. The beans are done when they are tender and creamy when bitten.
Slow COoker Tip
Keep beans in slow cooker on “warm” when serving— they’ll stay warm and continue to soften this way. Before serving, taste and adjust the seasoning as needed. Add a little more salt for flavor, maple syrup for sweetness, mustard for tang or BBQ sauce for a smokier, richer taste.
If you make my homemade slow cooker baked beans, I’d love to hear how it turned out in the comment box below. Your feedback helps me and all the readers in this community. And if you’re interested in more plant-based recipes (and exclusive content), sign up for my weekly recipe newsletter.
Common Questions
Soaking dried beans overnight helps them cook quicker and more evenly. If you have the time, I would do it. If not, then you’ll need to add 2 additional cups of broth and cook for 10-12 hours on high in a slow cooker.
Old beans, hard water, or acidic ingredients added too early can sometimes prevent beans from softening properly. Make sure the beans are fresh and fully cooked before serving. Add more liquid while cooking to help them absorb it and soften.
Navy beans are the traditional choice because they become creamy and tender while holding their shape during long cooking times. Great Northern beans and pinto beans can also work well if that’s what you have on hand.
Most baked bean recipes use bacon, which you would omit to make them vegetarian. If making from scratch, swap the meat for additional vegetables like onions, garlic, paprika and jalapeno to build in the flavor profile so you still get a similar flavor without the meat.
Slow cookers trap moisture, so there is very little evaporation during cooking. If your beans seem too thin, remove the lid during the last 20–30 minutes of cooking to allow excess liquid to cook off. The beans will continue to thicken slightly as they cool.
Homemade baked beans can be a nutritious side dish because they’re packed with plant-based protein, fiber, and complex carbohydrates. Making them from scratch also gives you control over the ingredients and sweetness level.
Slow Cooker Baked Beans
Jen HansardVideo
Ingredients
- 1 lb dried navy beans soaked overnight
- 1 tbsp avocado oil
- 1 onion diced
- 3 cloves garlic minced
- 2 jalapeños diced
- 4 cups vegetable stock
- ⅓ cup pure maple syrup
- ¼ cup molasses
- ¾ cup bbq sauce
Instructions
- Soak the navy beans in water at room temperature overnight. Drain, rinse and discard any discolored beans.
- Heat the avocado oil in a pan over medium heat. Add the onion and garlic and cook until softened and fragrant. Transfer to a slow cooker.
- Add the beans, jalapeños, vegetable stock, maple syrup, molasses and barbecue sauce and stir gently until well combined.
- Cook on high, stirring occasionally, until the beans are tender, 4 to 6 hours, adding more stock or water as needed.
- Taste and adjust with salt, maple syrup or barbecue sauce before serving.
Recipe Notes
- Flavor Tip: The flavor depends heavily on the barbecue sauce, so use one you enjoy and check the label, since some contain honey or anchovies. Don’t skip the molasses; it gives the beans their deep flavor and dark color.
- Mix-Ins: For pops of tangy flavor, stir in 1 tablespoon whole grain mustard once the beans are cooked.
- Oven Method: Simmer the soaked beans in the stock until just tender, about 1 hour. Add the remaining ingredients, cover and bake at 325 °F for 1 to 1 1/2 hours, adding stock as needed.
- Storing: Keep in an airtight container in the fridge for 3 to 5 days, or freeze for up to 3 months.
Nutrition
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