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!

Baked beans in a serving bowl on a counter next to a spoon and napkin.

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
Instructions
Storage and Reheating
Expert Tips
Serving
More Bean Recipes
📖 Recipe
💬 Comments

Ingredients for vegetarian baked beans on a counter with labels.

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.

Dried navy beans soaking in water in a mixing bowl.

Soak the navy beans in water overnight (at least 8 hours).

Dried beans, onion, spices, apricot reserves, maple syrup, ketchup, and water in a slow cooker.

Combine the soaked beans and other ingredients in the slow cooker.

Vegetarian baked bean ingredients stirred together in a slow cooker before cooking.

Stir well.

Baked beans after cooking in a slow cooker.

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.

Slow cooker vegetarian baked beans in a serving bowl on a counter.

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:

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