THE RECIPE JOURNAL · Side Dish
Delicious Vegetarian Baked Beans from the Slow Cooker
This hearty and flavorful slow cooker recipe is perfect for a comforting vegetarian meal that’s easy to prepare. Packed with wholesome beans and savory spices, it’s a delicious dish everyone will enjoy any day of the week.
FROM THE KITCHEN • Delicious Vegetarian Baked Beans from the Slow Cooker
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by soaking the beans in a large bowl, covering them with water by about an inch, and let them sit overnight. The next day, drain the beans and put them in a pot with a quart of fresh water and a piece of kombu. Bring it to a boil, then cover and let it simmer for about 30 minutes. Drain the beans again.
02
Step 2
Next, finely chop or puree the onion—using a food processor makes this easy—and spread it evenly at the bottom of your slow cooker. Add the drained beans on top, then pour in enough fresh water to just cover them.
03
Step 3
In a separate bowl, whisk together the vinegar, dry mustard, ketchup, molasses, brown sugar, and black pepper. Pour this sauce over the beans in the slow cooker. Cover the top tightly with foil, then place the slow cooker lid on.
04
Step 4
Set the slow cooker to low and cook for 4 hours. Check every hour or two to make sure the beans stay covered with liquid, adding hot water if needed. After 4 hours, scoop out about a cup of beans, mash them up, and stir the mashed beans back into the pot.
05
Step 5
Let everything cook for another 6 hours on low. When it’s done, stir in the liquid smoke for that smoky flavor before serving.
Why you’ll love it
This dish is packed with rich flavors and hearty textures, making it a satisfying meal for vegetarians and meat-eaters alike. It’s easy to prepare and lets the slow cooker do all the work, resulting in tender beans with a deliciously savory sauce.
How to serve
Serve these beans over steamed rice or alongside warm cornbread for a comforting meal. They also make a great filling for baked potatoes or a tasty topping for toasted bread.
Storage & leftovers
Allow the beans to cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of water if needed to loosen the sauce.
