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vegetarian baked beans on a white plate with a green b=vegetable and ribs behind
5 from 125 votes
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Vegetarian Baked Beans

Use your slow cooker/Crockpot to make delicious vegan beans
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: Side Dish
Cuisine: American
Servings: 10
Calories: 94kcal
Author: Sula

Ingredients

  • 1 can butter beans rinsed and drained
  • 1 can pinto beans rinsed and drained
  • 1 can red kidney beans rinsed and drained
  • 1 yellow onion diced
  • ½ cup ketchup
  • ¾ cup water
  • ⅓ cup brown sugar
  • 2 Tablespoons molasses
  • 2 Tablespoons apple cider vinegar
  • 1 Tablespoon yellow mustard
  • 1 teaspoon Liquid Smoke
  • Dash of chili powder

Instructions

  • Add all ingredients to slow cooker and stir well to combine.
  • Cover and cook on low for 6-7 hours. Check the beans at 6 hours and if the sauce is starting to thicken, reduce heat to warm. Stir and serve.

Notes

For Instant Pot, reduce water to ½ cup. Add all ingredients to Instant Pot, cover and seal. Set cycle to 18 minutes, high pressure. When cycle is done, allow the Instant Pot to natural release for at least 30 minutes before venting.

Nutrition

Calories: 94kcal | Carbohydrates: 21g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 245mg | Potassium: 240mg | Fiber: 2g | Sugar: 14g | Vitamin A: 62IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg

Nutrition values are estimates only, using online calculators. Please verify using your own data.