Vegetarian Slow Cooker Baked Beans
Try this Vegetarian Slow Cooker Baked Beans recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 10
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
slow cooker
dairy free
pescatarian
- 1/2 tsp salt
- 3 cloves garlic
- 1/2 cup brown sugar
- 2 tsp cornstarch
- 1 yellow onion diced
- 2 tbsp dijon mustard
- 1 tbsp water
- 2 tbsp apple cider vinegar
- 2 tbsp soy sauce
- 3 cups vegetable broth
- 2 tbsp molasses
- 1 lb dry navy beans rinsed
- 2 tsp chili garlic paste
- 1/2 cup bbq sauce (i used sweet baby ray's)
- Carbohydrate 57.5928235161319 g
- Cholesterol 0 mg
- Fat 0.930250555444347 g
- Fiber 12.1514369922196 g
- Protein 11.7726759582699 g
- Saturated Fat 0.105189969608154 g
- Serving Size 1 1 serving (214g)
- Sodium 213.138078602205 mg
- Sugar 45.4413865239123 g
- Trans Fat 0 g
- Calories 275 calories
Add the navy beans to a pot and cover with two inches of water. Bring to a rolling boil, then remove from the heat, cover, and let soak for 1 hour.Drain the soaked beans, then add to the slow cooker along with the onion and garlic.* Add the vegetable broth and mix.Mix together all the remaining ingredients except the salt, cornstarch, and 1 Tbsp water. Mix well, then pour into the slow cooker and mix to combine.Cook on high for 7-8 hours, until beans are soft and the liquid has thickened a bit.Mix the cornstarch with the water, then add to the pot of beans and stir. Let sit about 5 minutes to thicken a bit before serving.
