Vegan Baked Beans A La Crock Pot Recipes

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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

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.

VEGETARIAN SLOW COOKER BAKED BEANS



Vegetarian Slow Cooker Baked Beans image

A family favorite comfort food, serve this vegetarian slow cooker baked beans dish with hot dogs or cornbread.

Provided by Meg

Categories     Everyday Cooking     Vegan

Time 18h45m

Yield 8

Number Of Ingredients 12

1 pound dried navy beans
1 quart water
1 (4 inch) piece dashi kombu (dried kelp)
1 small onion
2 teaspoons white vinegar
½ cup dry mustard
½ cup ketchup
¼ cup molasses
1 tablespoon brown sugar
1 pinch ground black pepper
1 cup hot water, or as needed
1 tablespoon liquid smoke flavoring, or to taste

Steps:

  • Combine beans in a large bowl with enough water to cover by 1 inch. Soak overnight.
  • Drain beans the next day and place in a pot with 1 quart fresh water and kombu. Bring to a boil, cover, and simmer 30 minutes. Drain beans.
  • Place onion in a food processor and puree. Spread puree into the bottom of a slow cooker insert. Add drained beans and enough fresh water to cover.
  • Mix vinegar, dry mustard, ketchup, molasses, brown sugar, and black pepper together in a bowl and stir this mixture into the slow cooker. Cover top with aluminum foil and slow cooker lid.
  • Cook on Low for 4 hours. During cooking, check every 1 to 2 hours to ensure beans are covered with water; add hot water as needed. At 4 hours, transfer 1 cup beans to a bowl and mash. Return mashed beans to the slow cooker. Continue to cook another 6 hours.
  • Stir in liquid smoke before serving.

Nutrition Facts : Calories 309.8 calories, Carbohydrate 50.4 g, Fat 5.9 g, Fiber 14.5 g, Protein 15.8 g, SaturatedFat 0.3 g, Sodium 182.2 mg, Sugar 13.3 g

SIMPLE VEGETARIAN SLOW-COOKED BEANS



Simple Vegetarian Slow-Cooked Beans image

When I have a hungry family to feed, these tasty beans with spinach, tomatoes and carrots are a go-to dish. This veggie delight is frequently on the menu. -Jennifer Reid, Farmington, Maine

Provided by Taste of Home

Categories     Side Dishes

Time 4h15m

Yield 8 servings.

Number Of Ingredients 11

4 cans (15-1/2 ounces each) great northern beans, rinsed and drained
4 medium carrots, finely chopped (about 2 cups)
1 cup vegetable stock
6 garlic cloves, minced
2 teaspoons ground cumin
3/4 teaspoon salt
1/8 teaspoon chili powder
4 cups fresh baby spinach, coarsely chopped
1 cup oil-packed sun-dried tomatoes, patted dry and chopped
1/3 cup minced fresh cilantro
1/3 cup minced fresh parsley

Steps:

  • In a 3-qt. slow cooker, combine the first 7 ingredients. Cook, covered, on low 4-5 hours or until carrots are tender, adding spinach and tomatoes during the last 10 minutes of cooking. Stir in cilantro and parsley.

Nutrition Facts : Calories 229 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 672mg sodium, Carbohydrate 40g carbohydrate (2g sugars, Fiber 13g fiber), Protein 12g protein.

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

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.

VEGAN BAKED BEANS A LA CROCK POT



Vegan Baked Beans a La Crock Pot image

At the time I'm posting this there are two other vegan baked bean recipes on the Zaar, both look really good. I didn't find one for the crock pot however, using dried beans and no tomatoes.....so hopefully this fits that bill for someone else out there! I found the recipe online - http://www.beanbible.com. There are only a few things I tweaked, one being Bakon yeast. Unfortunately not something I'm at all familiar with or have ever seen in the stores, but I found out a little more about it and replaced it with some nutritional yeast & liquid smoke. Adjust the heat as you wish. NOTE: Soak the beans ahead of time (night before). The cooking time doesn't reflect the overnight soaking of the beans, but it does reflect the crock pot cooking time if set to low. Hope you enjoy!

Provided by magpie diner

Categories     One Dish Meal

Time 8h30m

Yield 6 serving(s)

Number Of Ingredients 14

2 cups dried navy beans (sub kidney beans if you wish)
1/3 cup unsulphured molasses
1/4 cup brown sugar
1 tablespoon mustard powder
1/4 teaspoon cayenne (or more if you choose)
2 teaspoons nutritional yeast
3 drops liquid smoke (optional)
3 teaspoons Braggs liquid aminos (or sub light soy or tamari)
2 medium onions, chopped
4 garlic cloves, minced
1 teaspoon sea salt
pepper
water
2 bay leaves

Steps:

  • Night before: Soak the beans in plenty of water.
  • When you're ready to get the crock pot going, drain the beans then add them to a large pot on the stove. Cover them with fresh water and bring to a boil, boil for 15 minutes and then drain.
  • While the beans are boiling, mix together the molasses, sugar, mustard powder, cayenne, nutritional yeast, liquid smoke and braggs/tamari in a bowl.
  • Turn your crock pot to low. Add in the par-boiled beans, the molasses mixture, onion, garlic, salt and pepper. Stir well to combine. Add enough water to just cover the beans, stir again. Lastly, add in the bay leaves.
  • Cook on low until beans are very soft, about 8 hours. Check periodically and add more water if need be - you don't want it to dry out, and all depending on your crock pot -- it could. Adjust seasoning to your taste. Enjoy with some crusty bread and a salad!

Nutrition Facts : Calories 353.8, Fat 1.7, SaturatedFat 0.1, Sodium 403.8, Carbohydrate 70.6, Fiber 18.1, Sugar 23.6, Protein 16.9

VEGETARIAN "BAKED" BEANS (CROCK POT)



Vegetarian

Based on Recipe #115501, Slow Cooked "baked" Beans by Grease. I changed the recipe to make it vegetarian and to accommodate my very large crock pot. This recipe should be able to be halved pretty easily. Cooking time will vary according to how long you have soaked the beans, what size crock pot you have and the kind. Different ones seem to cook at different temps. This recipe is on the sweet side, so adjust for your own taste. Would taste great with veggie hot dogs.

Provided by VegSocialWorker

Categories     One Dish Meal

Time 8h15m

Yield 6-10 serving(s)

Number Of Ingredients 12

2 lbs dried navy beans
4 cups vegetable broth
2 cups water
2 tablespoons fakin' bakin, crumbles (optional)
1 tablespoon salt
1 (6 ounce) can tomato paste
1 cup ketchup
1 1/2 cups brown sugar
2 tablespoons dried mustard
1/2 cup molasses
2 tablespoons onion powder
1/2 tablespoon garlic powder

Steps:

  • Soak navy beans overnight- the longer the better. I usually soak them for about 12 hours.
  • Drain beans and rinse off. Put into crock pot along with the rest of the ingredients.
  • Cover crock pot and cook 7-8 hours on high or 10-13 hours on low. These cook times are approximate. Cook until the beans are finished. Add water to crock pot if needed.
  • Enjoy!
  • Note: Cook time listed does not include soaking time.

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