Slow Cooker Vegetarian Baked Beans

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

Learn just how easy it is to make homemade baked beans without bacon or lots of sugar! This recipe transforms dried navy beans into a vegetarian and vegan delight with plenty of sweetness from apricot jam and just the right amount of smoky hints.

Course Main Course, Side Dish

Cuisine American

Prep Time 15

Cook Time 8

Soaking time 8

Total Time 16 15

Servings 1-cup servings

Calories 378kcal

Author Lizzie Streit, MS, RDN

Equipment

Slow cooker

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

US Customary - Metric

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!
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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.

Nutrition