So I made these slow cooker vegetarian baked beans last weekend, and honestly—I didn’t expect them to go this fast. We had a few friends over, and I thought I made way too much.
But the second I opened the lid and that sweet-smoky smell filled the kitchen, people were already peeking in, asking what it was.
I barely had time to set out plates before someone was ladling beans straight onto theirs.
These are real baked beans. Thick, saucy, full of flavor that’s actually cooked into the beans—not just poured over them.
They’re sweet, a little tangy, warm with spice, and rich enough that nobody asked, “Where’s the meat?”
The maple and molasses give them a slow, deep kind of sweetness that just fits. And the texture? Soft but never mushy.
I’ve made a lot of versions over the years, but this is the one I keep coming back to. It’s the pot I take to family gatherings.
The one that somehow disappears even when people swear they aren’t hungry.
So if you’ve got some time and a slow cooker, this is the recipe. You let it go low and slow, and it does all the work for you.
Slow Cooker Vegetarian Baked Beans Recipe
Ingredients
- 2 cups dried navy beans (or small white beans), soaked overnight and drained
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 cup canned crushed tomatoes
- 3 tablespoons tomato paste
- 1 tablespoon molasses
- 2 tablespoons brown sugar
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon mustard powder
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground cinnamon (optional, for warmth)
- 2 tablespoons olive oil
- 3 cups water (or enough to just cover the beans)
- Fresh parsley or baby spinach leaves, chopped (for garnish)
Instructions
- Rinse the soaked navy beans well and set them aside.
- In a skillet over medium heat, warm the olive oil. Add the chopped onion and sauté for 5–6 minutes until softened and slightly golden. Add minced garlic and sauté for another minute until fragrant.
- Transfer the cooked onions and garlic into your slow cooker. Add the soaked beans, crushed tomatoes, tomato paste, molasses, brown sugar, maple syrup, apple cider vinegar, smoked paprika, ground cumin, mustard powder, salt, pepper, and cinnamon (if using).
- Pour in just enough water to cover the beans (about 3 cups). Stir everything well to combine.
- Cover the slow cooker with its lid and cook on low for 7–8 hours, or on high for 4–5 hours, until the beans are tender and the sauce has thickened.
- Stir the beans gently before serving. If the sauce is too thin, cook uncovered on high for the last 30 minutes to allow it to reduce.
- Taste and adjust seasoning if needed. Serve warm and garnish with chopped parsley or fresh baby spinach for a fresh touch.
Can I Use Canned Beans Instead Of Dried Beans?
Yes, but you’ll need to adjust a few things to get the same taste and texture.
- Skip the soaking step: Canned beans are already cooked, so you don’t need to soak them.
- Reduce the cooking time: Cook on low for 4 hours or high for 2 hours instead of the full slow cooker time.
- Cut back on the water: Since canned beans don’t absorb liquid, use only 1 cup of water or just enough to blend everything.
- Rinse canned beans well: This removes the extra starch and salt so the final dish isn’t too thick or salty.
Using canned beans is quicker, but using dried beans gives you more flavor control and a better texture.
How Do I Soak The Beans Properly?
Soaking beans the right way helps them cook evenly and become easier to digest.
- Use a large bowl: Beans expand as they soak, so make sure there’s plenty of water.
- Add enough water: Cover the beans with at least 3 inches of water above the top.
- Soak overnight: 8–12 hours is ideal for softening the beans fully.
- Drain and rinse: Before cooking, pour out the soaking water and rinse the beans well to remove extra starch and bitterness.
If you forget to soak them overnight, a quick soak method is to boil them for 5 minutes, then let them sit in hot water for 1 hour before draining.
Why Are My Baked Beans Still Hard After Slow Cooking?
Beans can stay hard for a few reasons, even after slow cooking.
- Old beans: Beans that are too old may never soften, no matter how long you cook them.
- Hard water: Water with high mineral content can stop beans from cooking properly.
- Acid added too early: Ingredients like tomatoes or vinegar can slow down softening if added before the beans are tender.
- Undercooked beans before mixing: If the beans weren’t softening early on, the sauce ingredients might have locked them in that state.
To fix this, keep cooking with extra water or transfer to a stovetop pot and simmer uncovered until they soften.
Can I Freeze The Leftover Slow Cooker Vegetarian Baked Beans?
Absolutely, and freezing works really well to preserve the flavor and texture.
- Cool completely: Let the beans come to room temperature before storing.
- Use freezer-safe containers: Airtight containers or freezer bags work best.
- Portion before freezing: Store in smaller portions so you can reheat just what you need.
- Leave some space: Beans expand a little when frozen, so leave room in the container.
They will stay fresh in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
How Do I Store Cooked Baked Beans In The Fridge?
Refrigerating leftovers the right way keeps them safe and tasty for several days.
- Use a sealed container: Always store beans in an airtight container to keep moisture and smell in.
- Store within two hours: Don’t leave them out for too long before refrigerating.
- Keep in the back of the fridge: That area stays cooler and helps food last longer.
They can stay good for up to 4 days. Stir well and reheat thoroughly before serving again.
What’s The Best Way To Reheat Slow Cooker Vegetarian Baked Beans?
Reheating properly helps bring back the original taste and texture.
- Stovetop method: Warm the beans over low heat, stirring often. Add a little water if the sauce is too thick.
- Microwave method: Place in a microwave-safe bowl, cover loosely, and heat in 1-minute bursts, stirring between each.
- Slow cooker method: You can also reheat in the slow cooker on low for about an hour.
Can I Make This Recipe Without A Slow Cooker?
Yes, you can cook it on the stovetop if needed, though it requires more attention.
- Use a heavy-bottomed pot: A Dutch oven or soup pot works well.
- Simmer on low heat: Cook covered for 2 to 3 hours, stirring occasionally and adding water if needed.
- Watch the heat: Beans can stick or burn if the heat is too high.
What Can I Serve With Slow Cooker Vegetarian Baked Beans?
These beans go well with many meals and can be served in different ways.
- As a side: Serve next to grilled vegetables, sandwiches, or roasted potatoes.
- Over rice: Spoon over steamed rice for a filling lunch or dinner.
- With bread: Eat with flatbread, crusty rolls, or cornbread to soak up the sauce.
- Topped with greens: Fresh spinach, arugula, or chopped parsley adds a fresh bite.