Best Crock Pot Vegetarian Baked Beans Recipe Made Easy

There’s something incredibly comforting about a warm bowl of baked beans, especially when they’re cooked low and slow in a crock pot. This best crock pot vegetarian baked beans recipe combines hearty beans with a rich, smoky, and slightly sweet sauce that’s perfect for any occasion—whether it’s a family dinner, barbecue, or potluck.

Without the need for meat or complicated steps, this recipe is both wholesome and easy to prepare. Plus, using the crock pot means you can set it and forget it, letting the flavors meld beautifully over several hours.

Whether you’re a seasoned vegetarian or just looking to add more plant-based meals to your repertoire, these baked beans deliver on taste and texture. They’re packed with protein and fiber, making them as nutritious as they are delicious.

Get ready to impress your guests and enjoy a fuss-free dish that’s a true crowd-pleaser!

Why You’ll Love This Recipe

This crock pot vegetarian baked beans recipe is a game-changer for busy cooks and bean lovers alike. Here’s why:

• Hands-off cooking: Simply toss all ingredients into your slow cooker and let it work its magic without constant stirring or babysitting.
• Flavor-packed: The combination of molasses, tomato paste, smoky paprika, and a hint of maple syrup creates a deep, rich flavor that’s hard to beat.
• Healthy & hearty: Loaded with fiber-rich beans and no added meat, it’s a wholesome option that satisfies all appetites.
• Customizable: Easily adapt this recipe to your taste preferences or dietary needs by swapping beans, adjusting sweetness, or adding spices.
• Perfect for leftovers: The flavors only improve after a day or two in the fridge, making it ideal for meal prep.

Ingredients

• 2 cups dried navy beans (or 3 cans of navy beans, drained and rinsed)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1/2 cup ketchup
• 1/4 cup tomato paste
• 1/4 cup molasses
• 1/4 cup pure maple syrup
• 2 tablespoons apple cider vinegar
• 1 tablespoon yellow mustard
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1 teaspoon salt, or to taste
• 3 cups vegetable broth
• 2 tablespoons olive oil

Equipment

• Crock pot / slow cooker (at least 4-quart capacity)
• Large bowl (for soaking beans if using dried)
• Colander (for draining beans)
• Cutting board and knife
• Spoon or spatula (for stirring)
• Measuring cups and spoons

Instructions

1. Prepare the beans: If using dried navy beans, rinse them well and place in a large bowl. Cover with water and soak overnight (8-12 hours). Drain and rinse before cooking. If using canned beans, simply drain and rinse thoroughly to reduce sodium.
2. Sauté aromatics: Heat olive oil in a skillet over medium heat. Add the chopped onion and cook for 5 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.
3. Add all ingredients to crock pot: Transfer the sautéed onion and garlic to the crock pot along with soaked (or canned) beans, ketchup, tomato paste, molasses, maple syrup, apple cider vinegar, mustard, smoked paprika, cumin, black pepper, salt, and vegetable broth.
4. Mix well: Stir everything until fully combined and the beans are evenly coated with the sauce.
5. Cook low and slow: Cover and cook on low for 8-10 hours or on high for 4-6 hours. The beans should be tender and the sauce thickened.
6. Check and adjust seasoning: About 30 minutes before serving, taste the beans and adjust seasoning as needed. If the sauce is too watery, uncover the crock pot and cook on high to reduce the liquid.
7. Serve warm: Once done, give the beans a good stir and serve hot.

Tips & Variations

“For an extra smoky flavor, add a teaspoon of liquid smoke or a chipotle pepper in adobo sauce to the crock pot.”

• Bean variety: Try mixing different beans like pinto, black beans, or kidney beans for a colorful and textured dish.
• Spice it up: Add chili powder or cayenne pepper for a kick of heat.
• Sweetness level: Adjust the maple syrup and molasses to your liking for a sweeter or more savory flavor.
• Make it gluten-free: Ensure your ketchup and mustard are gluten-free to keep this recipe safe for gluten sensitivities.
• Make ahead: This recipe tastes even better the next day, so prepare it a day in advance and reheat before serving.

Nutrition Facts

Serving Suggestions

This vegetarian baked beans recipe pairs wonderfully with many dishes. Here are some ideas to round out your meal:

• Serve alongside grilled vegetables or corn on the cob for a classic BBQ vibe.
• Spread over toasted bread or English muffins for a hearty breakfast or brunch.
• Use as a filling for vegetarian burritos or tacos with fresh avocado and salsa.
• Pair with a crisp green salad or coleslaw for a refreshing contrast.
• Try alongside these recipes for a complete menu:
• Magic Dough Recipe – Perfect for homemade bread or rolls.
• Kale Tonic First Watch Recipe – A fresh, nutrient-packed salad.
• Kosher Sushi Salad Recipe – Adds a light and flavorful side.

Conclusion

Cooking vegetarian baked beans in a crock pot is an effortless way to enjoy a nutritious, flavorful, and satisfying dish any day of the week. This recipe’s blend of sweet, smoky, and tangy ingredients creates a depth of flavor that will delight both vegetarians and meat-eaters alike.

Plus, the convenience of slow cooker preparation means you can focus on other tasks while your beans cook to perfection. Whether you’re preparing for a family gathering or a cozy dinner at home, these baked beans are sure to become a staple in your recipe collection.

Don’t forget to explore other delicious recipes on our site, like the Lump Of Coal Recipe for a sweet treat or the hearty Jamaican Minced Beef Recipes for your next meat-based meal. Happy cooking!

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