Description

Ever wondered how to make a comforting, hearty side dish that’s packed with flavor and completely plant-based? Vegan Baked Beans are the answer! These slow-cooked beans are rich, tangy, and sweet, with a smoky depth that makes them perfect for barbecues, potlucks, or cozy dinners

Ingredients

To make Vegan Baked Beans, you’ll need ingredients that create a rich, tangy-sweet flavor profile. Here’s what you need and why each one matters:

Dried Navy Beans (1 pound): Small, creamy beans that hold their shape during slow cooking, perfect for baked beans.
Water (2 cups, plus more for soaking and boiling): Cooks the beans and forms the base of the sauce.
Onion (1 medium, chopped): Adds savory depth and a slight sweetness as it cooks down.
Molasses (½ cup): Provides a deep, rich sweetness and a classic baked bean flavor.
Brown Sugar (⅓ cup, packed): Enhances sweetness and balances the tangy and smoky elements.
Ketchup (2 tbsp): Adds tomatoey tang and a touch of acidity to the sauce.
Ground Mustard (2 tsp): Brings a sharp, spicy note that complements the sweetness.
Liquid Smoke (½ tsp, optional): Adds a smoky, barbecue-like flavor without meat. Omit for a less smoky taste.
Salt (½ tsp): Enhances all the flavors and seasons the beans.
Pepper (½ tsp): Adds a mild kick to balance the sweetness.
Ground Nutmeg (¼ tsp): Provides a warm, subtle spice that elevates the flavor.
Ground Cloves (¼ tsp): Adds a hint of earthy, aromatic depth.

Substitutions and Variations

Beans: Swap navy beans for pinto, great northern, or cannellini beans; cooking time may vary slightly.
Molasses: Use maple syrup or agave nectar for a milder sweetness, though molasses gives the most authentic flavor.
Brown Sugar: Substitute with coconut sugar or a sugar substitute like monk fruit for a lower-glycemic option.
Ketchup: Replace with tomato paste (1 tbsp) mixed with 1 tsp vinegar for a less processed alternative.
Liquid Smoke: Omit or use smoked paprika (½ tsp) for a similar smoky flavor.
Spices: Adjust nutmeg and cloves to taste, or add ½ tsp chili powder for a spicy kick.

Cook Mode Prevent your screen from going dark

Instructions

Soak the Beans:
- Rinse and sort 1 pound dried navy beans, removing any debris or damaged beans.
- Place beans in a large saucepan and add water to cover by 2 inches. Cover and let soak overnight (8–12 hours).
- Tip: Soaking softens the beans and reduces cooking time. For a quicker soak, cover beans with boiling water and soak for 1 hour.
Boil the Beans:
- Drain and rinse the soaked beans, discarding the soaking liquid.
- Return beans to the saucepan and add fresh water to cover by 2 inches. Bring to a boil and cook for 15 minutes.
- Drain and rinse beans again, discarding the liquid.
- Tip: Boiling removes compounds that can cause digestive discomfort and pre-cooks the beans for even slow cooking.
Prepare the Slow Cooker:
- Grease a 3-quart slow cooker insert with cooking spray or a light coating of oil to prevent sticking.
- Transfer the boiled beans to the slow cooker.
- Tip: Greasing ensures easy cleanup and keeps the sauce from sticking to the sides.
Mix the Sauce:
- In a small bowl, combine 2 cups water, 1 chopped medium onion, ½ cup molasses, ⅓ cup packed brown sugar, 2 tbsp ketchup, 2 tsp ground mustard, ½ tsp liquid smoke (if using), ½ tsp salt, ½ tsp pepper, ¼ tsp ground nutmeg, and ¼ tsp ground cloves.
- Stir until well blended and the sugar begins to dissolve.
- Tip: If the molasses is thick, warm it slightly in the microwave for easier mixing.
Combine and Cook:
- Pour the sauce mixture over the beans in the slow cooker and stir to coat evenly.
- Cover and cook on low for 9–10 hours, until the beans are tender and the sauce is thickened.
- Tip: Check at 9 hours to avoid overcooking; slow cookers vary. The beans should be soft but not mushy.
Serve:
- Stir the beans before serving to blend the sauce.
- Spoon into bowls as a side dish or over toast, rice, or baked potatoes for a main course.
- Tip: Let the beans sit for 5 minutes after cooking to thicken the sauce further.