These slow cooker vegetarian baked beans (from dried beans) are healthy and delicious, with no bacon and no molasses. Made from scratch with unsweetened ketchup, apricot jam, and maple syrup, they’re a lower sugar option that still packs the signature flavors of homemade baked beans. Whip up this easy crockpot recipe for a vegan, heart-healthy protein or side!
A couple of months ago, I discovered a new (to me) product of at our local foods co-op — apricot glazed baked beans from Heyday Canning. I loved the flavor so much that I wanted to create a recipe inspired by the product for all of you!
I chose to make slow cooker vegetarian baked beans, instead of stovetop beans, since I knew cooking them in the crockpot would help develop a deep flavor. Plus, that meant the dish would be pretty hands-off.
And…whew…not to toot my own horn, but we knocked it outta the park with this one! These beans are delightfully sweet but don’t taste too sugary, and they have just the right amount of tomato and smoky hints. The whole family gobbled ’em up. You need to try them!
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Ingredients and Substitutions
- Dried navy beans: These are the most commonly used bean for baked beans, but you could sub cannellini beans or pinto beans if that’s what you have.
- Onion: Use white, yellow, or red.
- Apricot jam: Use apricot preserves, jam, or fruit spread for your slow cooker vegetarian baked beans. The added sugar content will vary between brands, so keep that in mind and choose one with less sugar if that’s what you want. However, it’s important to note that this is the primary sweetener for the recipe, so one with a little extra sugar isn’t necessarily a bad thing for the sake of the overall flavor. I used this Bionaturae fruit spread.
- Ketchup: Since the apricots and maple syrup provide plenty of sweetness, I recommend using an unsweetened ketchup. I prefer Primal Kitchen brand.
- Maple syrup: You can sub brown sugar if desired.
- Salt, smoked paprika, and garlic powder: These seasonings help mimic the flavor of smoky bacon or ham that’s typically found in baked beans.
Instructions
The full recipe card for slow cooker vegetarian baked beans is at the bottom of the post. Here’s a preview of the steps with photos to guide you.
Soak the navy beans in water overnight (at least 8 hours).
Combine the soaked beans and other ingredients in the slow cooker.
Stir well.
Cook for 6 to 8 hours on high or 8 to 10 hours on low until the beans are tender and the broth has thickened.
Storage and Reheating
This is a great recipe to make ahead of time and store for later use. Keep leftover beans in an airtight container in the fridge for up to 3 to 5 days. Reheat in a saucepan over medium heat, stirring occasionally, until warmed through or in the microwave.
To freeze slow cooker vegetarian baked beans, let them cool completely then transfer to freezer-safe bags or containers. You can freeze them in individual portions if desired. Freeze for up to 3 months. Thaw in the fridge before reheating. If reheating from frozen, put them in a pan with a lid over medium heat. Stir frequently to prevent scorching, and cook until warmed through.
Expert Tips
- Soaking: I highly recommend soaking the dried beans before using them in this recipe. Some people argue that soaking does not make a difference, but I have found that soaked beans cook more evenly, especially when made in a slow cooker. You can still make the recipe without soaking the beans first, but they may take longer to cook. If you forget to soak them overnight, try a quick soak. Put them in a pot, pour in enough water to cover them by a few inches, and bring to a boil. Turn off the heat, cover the pot, and let them sit for 1 hour.
- Cooking time: Cooking time depends on the age of the beans and the slow cooker you use. Older beans will take longer to cook, but soaking them first will help. Slow cookers also cook at different speeds and efficiencies. I have a fairly old crockpot and it took 7 hours on high to get perfectly tender beans. If you have a newer model that cooks things more quickly, your cooking time will be probably be shorter.
- Equipment: Use a slow cooker that is at least 4.5 quarts in size. The popular 7 quart model is one of the best options for this recipe.
Serving
Baked beans are a good addition to a barbecue spread (in American culture) and pair well with slaws, cornbread, and pulled meats. Consider serving this recipe with my Sweet Potato Cornbread, Cabbage Carrot Salad, and Hidden Veggie Mac and Cheese.
More Bean Recipes
Love these baked beans? Check out the following:
📖 Recipe
Slow Cooker Vegetarian Baked Beans
Equipment
Ingredients
- 1 pound dried navy beans
- 1 cup diced onion - from ½ large onion
- 1 cup unsweetened ketchup - I like Primal Kitchen
- ½ cup apricot fruit spread - or jam or preserves
- ¼ cup maple syrup
- 1 teaspoon salt
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 2.75 cups water
Instructions
- Rinse and sort the beans, discarding any shriveled or broken ones. Put them in a large mixing bowl with 16 cups of water. Let them soak overnight or for at least 8 hours. I like to cover the bowl and refrigerate them while they soak.If you don't have time for an overnight soak, try a quick soak. Put the beans in a large pot and cover with water, enough to cover them by a few inches. Bring to a boil. Turn off the heat, cover the pot, and let the beans sit in the hot water for 1 hour.
- Drain the beans and transfer them to the slow cooker. Add the rest of the ingredients, through the 2.75 cups of water. Stir well.
- Cover and cook for 6 to 8 hours on high or 8 to 10 hours on low until the beans are perfectly tender and the broth has thickened. I prefer to cook them on high. Stir a few times throughout the cooking process. Cooking time will vary based on the age and efficiency of your slow cooker. If you have a newer model, they may take less than 6 hours to cook. Check them for doneness periodically to ensure you don't overcook them.
- Serve warm and enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Store leftovers in an airtight container in the fridge for up to 3 to 5 days.
- To freeze, let them cool completely then transfer portions (with broth) to freezer-safe containers or bags. Seal tightly, label, and freeze for up to 3 months. You can reheat after thawing in the fridge or directly from frozen. Put them in a pot or pan with a lid over medium heat. Stir frequently until warmed through.
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