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Crock Pot Vegetarian Baked Beans

Smoky & Sweet Vegetarian Crock Pot Baked Beans

Julie Wunder
Perfect for a football party or cookout!
Prep Time 15 mins
Cook Time 10 hrs
Total Time 10 hrs 15 mins
Course Dinner, Lunch, Side Dish
Cuisine American
Servings 12
Calories 327 kcal

Ingredients
  

  • 1 pound dried navy beans
  • ½ pound dried black beans
  • ½ pound dried red kidney beans
  • 1 onion, diced
  • ¼ cup apple cider vinegar
  • ½ cup brown sugar
  • ¼ cup grainy mustard
  • 1 teaspoon adobo sauce and 1-2 minced chipotle peppers from the same can, More if you like spicy food
  • 1 14.5 ounce can petite diced tomatoes
  • 1 14.5 ounce can tomato sauce
  • 1 6 ounce can tomato paste
  • 2 cups water, you may need to add more
  • ½ teaspoon salt, or to taste

Instructions
 

  • The night before you want to make these rinse, drain and sort through the beans. Pick out any that don't look right. Put the beans in a large bowl and cover in water allowing an extra 3-4 inches of water on top. The beans will need lots of water and room to expand. This water is separate from the water in the recipe. Soak for at least 10 hours.
  • In the morning, drain the beans.
  • Add all of the ingredients to the Crock Pot, including the 2 cups of water, and cook for 8-10 hours on high. Stir occasionally if you are home. Check consistency of beans and add more water if it's too thick or the beans aren't getting soft enough.

Notes

You can make this a day ahead of time and then reheat in Crock Pot- the flavors are even better the next day.
You can also substitute canned beans for the dried, just leave out the soaking step and cook for 3-4 hours on high or 6-8 on low.

Nutrition

Calories: 327kcalCarbohydrates: 63gProtein: 19gFat: 1gSaturated Fat: 1gTrans Fat: 1gSodium: 541mgPotassium: 1379mgFiber: 17gSugar: 16gVitamin A: 461IUVitamin C: 11mgCalcium: 131mgIron: 6mg
Keyword Vegetarian Crock Pot Baked Beans
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