Slow Cooker Baked Beans (vegetarian)
Servings: 10
Some recipes are worth the wait, and these slow cooker baked beans are definitely one of them. Navy beans slowly simmer in a rich sauce made with maple syrup, molasses and BBQ sauce, creating the perfect balance of smoky, sweet, and savory flavors. The result is a hearty vegetarian side dish that's always a hit at cookouts, potlucks, and family gatherings.
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 navy beans overnight in water on countertop.
- Drain and rinse navy beans. Remove any discolored beans.
- Heat avocado oil in a pan over medium heat. Sauté onion and garlic until softened and fragrant.
- Transfer the mixture to a slow cooker.
- Add remaining ingredients and gently stir until everything is well combined and smooth.
- Cook on HIGH for 4-6 hours, stirring occasionally. Add more broth or water as needed until beans are tender.
- Taste and adjust with salt, maple syrup, or BBQ sauce as needed before serving.
Notes
- Whole grain mustard: Add 1 tbsp once cooked for a subtle pops of tangy mustard flavor throughout the dish.
- Use your fav BBQ sauce: The flavor of your baked beans depends heavily on the BBQ sauce you choose, so pick one you already enjoy.
- Don't skip the molasses: Molasses gives baked beans their classic deep, rich flavor and dark color.
- Keep the lid closed: Avoid lifting the slow cooker lid during cooking, as this releases heat and can increase cooking time.
- Storage: Store in airtight container in fridge for 3-5 days.
Nutrition
Serving: 1cup, Calories: 267kcal, Carbohydrates: 53g, Protein: 11g, Fat: 2g, Saturated Fat: 0.3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 654mg, Potassium: 760mg, Fiber: 12g, Sugar: 23g, Vitamin A: 300IU, Vitamin C: 2mg, Calcium: 108mg, Iron: 3mg
