Vegan Slow Cooker Baked Beans
User Reviews
5
Vegan Slow Cooker Baked Beans
Description
The Vegan Slow Cooker Baked Beans recipe uses dried white beans soaked overnight to ensure even cooking and tenderness. The beans cook slowly with diced onion, broth, sugar, tamarind concentrate for tanginess, and liquid smoke, which imparts a characteristic smoky flavor without meat. Cooking for 10 to 12 hours on low in a slow cooker allows flavors to meld and beans to soften fully.
The resulting dish features creamy beans coated in a richly flavored sauce that balances sweetness, smokiness, and a hint of sour tamarind. The texture is tender without falling apart, and seasoning with salt and pepper is adjusted after cooking. To thicken the sauce, a cornstarch slurry can be added and heated to boil briefly.
This bean dish can be a comforting vegan alternative to traditional baked beans, suitable as a side or protein-rich main. The recipe includes a stovetop or oven adaptation if a slow cooker is unavailable. Leftovers store well refrigerated for up to five days or frozen for three months and reheat on the stove.
Ingredients
- 1 pound White beans dried
- 1 onion diced, large
- 3 cups vegetable broth
- ⅔ cup sugar brown or white
- ¼ cup tamarind concentrate
- 1 Tablespoon liquid smoke of
- salt to taste
- black pepper to taste
- cornstarch optional
Instructions
- Rinse beans in a colander and then transfer to a medium bowl. Cover with water and soak overnight.
- In the morning, drain, and rinse the beans. Combine beans, onion, vegetable broth, sugar, tamarind concentrate, and liquid smoke in the slow cooker.
- Cook beans, covered, for 10 to 12 hours on low.
- Once beans are tender, check for seasoning. Add salt and pepper to taste.
- If you'd like a thicker sauce, make a slurry of a tablespoon of cornstarch and a couple of tablespoons of water. Add to beans, stir well and bring beans to a boil until sauce has thickened.
Notes
- If you don't have a slow cooker, bake beans covered in a 250°F oven for 6-8 hours, stirring occasionally.
- Soaking dried beans overnight is essential for best texture with this method.
- Cannellini beans provide a creamier texture compared to other white bean varieties.
- Store leftovers in the fridge up to five days or freeze for up to three months; reheat on the stove over medium heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 431 kcal
% Daily Value*
| Calories | 431kcal | 22% |
| Carbohydrates | 88g | 29% |
| Protein | 22g | 44% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 595mg | 25% |
| Potassium | 1676mg | 36% |
| Fiber | 14g | 56% |
| Sugar | 33g | 66% |
| Vitamin A | 301IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 226mg | 23% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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