Bourbon Maple Slow Cooker Baked Beans Vegan Gluten Free Recipes

SLOW COOKER "YOU'LL NEVER MISS THE BACON" VEGETARIAN BOSTON BAKED BEANS

Slow Cooker

No bacon necessary! This meatless Boston baked bean recipe makes a tender, tasty, barbecue-worthy side that the vegetarians and the vegans at the party can enjoy along with everyone else. But the meat-eaters will love 'em, too!

Provided by Kare for Kitchen Treaty

Time 18h15m

Number Of Ingredients 15

Ingredients

1 pound dried small white beans or navy beans
Water for soaking beans
1 medium yellow onion (diced)
1 medium green pepper (diced)
1 cup vegetable broth or water
1/2 cup molasses (I use Grandma's original)
1/2 cup dark brown sugar
1 tablespoon olive oil
2 teaspoons dry mustard
1/2 teaspoon smoked paprika
1/8 teaspoon cayenne pepper (more or less to taste)
3 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 bay leaf
5-6 dashes Tabasco sauce (optional)

Steps:

Soak. Rinse the beans and sort through them, discarding any beans that look "off" or any foreign objects. Place beans in Crock Pot and cover with 3-4 inches of water. You can also add them to a pot or bowl; I just like to use my Crock Pot stoneware because in the end that's one less dish to clean. Cover and let soak overnight or for at least 8 hours. Pour the soaked beans into a colander and rinse well. Rinse out the Crock Pot. Set soaked beans aside; you'll add them back to the Crock Pot in a minute.
Assemble. Add onion, pepper, broth, molasses, brown sugar, olive oil, dry mustard, smoked paprika, cayenne pepper, salt, and pepper to Crock Pot. Mix until combined. Add back your soaked and drained beans and stir until combined. Add bay leaf.
Cook. Cook on high for 8-10 hours or on low for 12-14 hours. Note: Slow Cookers can vary, so the first time you make this, you may want check on it periodically and see if you need more broth or water after the first few hours. But don't worry, your beans shouldn't turn to mush! The molasses helps to prevent that.
Leftover beans keep up to three days refrigerated in an airtight container. They also freeze well.

SLOW-COOKER VEGAN BAKED BEANS

Slow-Cooker Vegan Baked Beans image

This version of vegan baked beans doesn't need an oven. The slow cooker makes it the ultimate hands-off party dish. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Side Dishes

Time 9h10m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 pound dried navy beans
2 cups water
1 medium onion, chopped
1/2 cup molasses
1/3 cup packed brown sugar
2 tablespoons ketchup
2 teaspoons ground mustard
1/2 teaspoon liquid smoke, optional
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Steps:

Sort beans and rinse in cold water. Place beans in a large bowl; add enough water to cover by 2 in. Let stand, covered, overnight., Drain and rinse beans, discarding liquid. Transfer beans to a greased 3-qt. slow cooker. In a small bowl, combine remaining ingredients. Stir into slow cooker., Cook, covered, on low 9-10 hours or until beans are tender. Freeze option: Freeze cooled beans in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Nutrition Facts : Calories 294 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 161mg sodium, Carbohydrate 60g carbohydrate (27g sugars, Fiber 9g fiber), Protein 13g protein.

SLOW COOKER MAPLE BAKED BEANS (VEGAN & GLUTEN FREE)

Slow Cooker Maple Baked Beans (Vegan & Gluten Free) image

These Slow Cooker Baked are super Easy to make and are great as a side dish to any meal. Great for BBQ's , potlucks and all your gatherings year round.

Provided by Stephanie

Categories Appetizer/Side Side Dish

Time 6h10m

Number Of Ingredients 13

Ingredients

1 lb. dried northern beans
1 medium yellow onion chopped
2 cloves garlic chopped
1/3 cup unsweetened ketchup
1/4 cup maple syrup
2 cups vegetable broth
1/2 cup filtered water
2 tbps. tomato paste
2 tbsp. apple cider vinegar
1/2 tbsp. smoked paprika
1 tsp. garlic powder
1/2 tsp. dry mustard
salt & pepper to taste

Steps:

Pre-soak the beans overnight (at least 8 hours) in cold water at least 2 inches above the beans.
Discard soaking water, rinse beans and pick out any duds.
Place rinsed beans and remaining ingredients in slow cooker reserving salt & pepper till the end.
Stir to combine, cover and cook on High 6 hours until beans are tender.

SLOW-COOKER VEGETARIAN MAPLE-SRIRACHA BAKED BEANS

Slow-Cooker Vegetarian Maple-Sriracha Baked Beans image

Vegetarian baked beans recipe that slow cooks to perfection right in your Crock Pot. Pure maple syrup and the spicy kick of Sriracha make them special - and absolutely delicious.

Provided by Kare for Kitchen Treaty

Time 15h20m

Number Of Ingredients 11

Ingredients

1 1- pound bag pinto beans
1 medium onion (cut into eighths)
1 bay leaf
Small handful of black peppercorns
1 cup pure maple syrup
1 cup ketchup
1/2 cup dark brown sugar
1 tablespoon Sriracha sauce for a nice subtle kick or up to 3 tablespoons for more heat
2 teaspoons vegetarian Worcestershire sauce
1 teaspoon ground ginger
1 teaspoon salt

Steps:

Rinse and sort the beans and add them to a large pan. Soak them in two quarts of cold water overnight. You can also bring two quarts of water to a boil, add the beans, and soak them for a couple of hours. Pretty much every bag of dried beans will have specific instructions for soaking.
After soaking, drain the beans, add them back to the pan and fill the pan with enough water to cover one or two inches above the beans. Place beans over medium heat. Add the onion, bay leaf and peppercorns. Bring to a boil, then reduce the heat to a low. Simmer the beans for about two hours, or until tender. Drain.
Add drained beans to Crock Pot. Add the maple syrup, ketchup, brown sugar, sriracha, Worchestershire sauce, ground ginger, and salt. Stir.
Cook on low for about 10 hours.

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