Slow Cooker Vegan Baked Beans
These easy homemade slow cooker vegan baked beans are so good you will never go back to getting them in a can again!
Equipment
Ingredients
- 2 cans (16 ounces) navy beans, drained and rinsed
- ⅕ (40g) Vidalia onion, finely chopped
- ⅓ cup organic brown sugar
- ¼ cup grade-A maple syrup
- 1 tablespoon apple cider vinegar
- 3 tablespoons ketchup
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 2 teaspoons liquid smoke
- ½ cup water
Instructions
- Add all the ingredients into a slow cooker.
- Cook on high for 2 ½ to 3 hours or on low for 6 to 8 hours until the sauce has thickened. Stirring occasionally as needed.
- Enjoy warm immediately or warmed up after storing in the fridge.
Video
Notes
- If you can't find navy beans you can use Great Northern Beans, pinto beans, or cannellini beans instead.
- Nutrition facts are based on my gram measurements for recipes. They should be used as a guideline for your recipe as there is no way to ensure your nutrition facts will be exactly the same.
Nutrition
Serving: 121gCalories: 145kcalCarbohydrates: 32.4gProtein: 4.5gFat: 0.3gSodium: 603mgFiber: 3.1gSugar: 19.8g
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