Here is my favorite vegetarian crockpot baked beans recipe, with tender beans, a rich molasses sauce, smoky seasonings, and plenty of vegetables that make it hearty and satisfying.
These baked beans are my go-to side dish for summer barbecues and potluck dinners. I love that I can just throw everything in the crockpot and let it do all the work. Plus, they taste even better the next day!
Why You’ll Love This Vegetarian Baked Beans
- Set-it-and-forget-it convenience – Just toss everything in your crockpot and let it cook while you handle other things – no babysitting required.
- Vegetarian-friendly – This recipe skips the bacon but still delivers all that smoky, sweet flavor you crave in classic baked beans.
- Perfect for feeding a crowd – Whether it’s a potluck, barbecue, or family gathering, this recipe makes plenty and always gets rave reviews.
- Pantry-friendly ingredients – Most of these items are probably already sitting in your pantry, making this an easy go-to recipe when you need a side dish.
- Sweet and tangy flavor – The combination of brown sugar, ketchup, and mustard creates that perfect balance of sweet and savory that makes baked beans so addictive.
What Kind of Beans Should I Use?
This recipe calls for three different types of beans, and you can definitely mix and match based on what you have in your pantry. Chili beans, kidney beans, and cannellini beans each bring their own texture and flavor – the chili beans add a bit of spice, kidney beans give you that classic baked bean heartiness, and cannellini beans offer a creamy contrast. If you can’t find one of these varieties, feel free to substitute with navy beans, pinto beans, or even black beans. Just make sure to drain and rinse the kidney and cannellini beans, but keep the liquid from the chili beans since it adds extra flavor to your sauce.
Options for Substitutions
This bean recipe is pretty forgiving and works well with different swaps:
- Bean varieties: Feel free to mix and match your beans! Great northern beans, pinto beans, or black beans all work well. Just keep the total amount around 3 cans and make sure at least one can keeps its liquid for the right consistency.
- Brown sugar: You can substitute with maple syrup (use about 1/2 cup), coconut sugar, or even regular white sugar. Maple syrup will add a nice smoky sweetness that pairs well with beans.
- Worcestershire sauce: If you can’t find vegan Worcestershire, try soy sauce mixed with a splash of apple cider vinegar, or just use an extra tablespoon of yellow mustard for that tangy kick.
- Sriracha: Any hot sauce works here – try Tabasco, Frank’s RedHot, or even a dash of cayenne pepper if you want to control the heat level more precisely.
- Yellow mustard: Dijon mustard can replace yellow mustard, but use about half the amount since it’s stronger. You can also skip the dry mustard if you increase the prepared mustard by an extra tablespoon.
Watch Out for These Mistakes While Cooking
The biggest mistake people make with crockpot baked beans is draining all the beans, which removes the thick, flavorful liquid that helps create the perfect sauce consistency – always leave one can undrained as called for in the recipe.
Another common error is adding too much liquid at the start, so resist the urge to add extra water or broth since the beans will release moisture as they cook and you can always thin it out later if needed.
Don’t skip browning your onions in a pan first if you have time, as raw onions can stay crunchy and harsh-tasting even after hours in the slow cooker.
Finally, avoid lifting the lid frequently to check on progress since this releases heat and can add an extra hour to your cooking time – trust the process and let those beans do their thing for the full cooking period.
What to Serve With Vegetarian Baked Beans?
These hearty baked beans are perfect for summer barbecues alongside grilled veggie burgers, corn on the cob, and coleslaw for that classic cookout vibe. I love serving them with warm cornbread or dinner rolls – the sweet, slightly tangy sauce pairs beautifully with bread for soaking up all those good flavors. For a lighter option, try them over baked sweet potatoes or alongside a fresh cucumber and tomato salad to balance out the richness. You can also make them the star of a comfort food bowl by serving over rice or quinoa with some sautéed greens on the side.
Storage Instructions
Refrigerate: These baked beans actually taste even better the next day! Store them in the fridge in a covered container for up to 5 days. The flavors really meld together overnight, making them perfect for meal prep or bringing to potlucks later in the week.
Freeze: You can definitely freeze portions of these beans for later. Let them cool completely, then store in freezer-safe containers or bags for up to 3 months. I like to freeze them in smaller portions so I can thaw just what I need for a quick side dish.
Reheat: Warm up your leftover beans on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave them in 30-second intervals, stirring between each round. If they seem a bit thick after storing, just add a splash of water to loosen them up.
| Preparation Time | 10-15 minutes |
| Cooking Time | 240 minutes |
| Total Time | 250-255 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1600-1800
- Protein: 55-65 g
- Fat: 4-7 g
- Carbohydrates: 340-380 g
Ingredients
- 1 can (15 oz) chili beans, with liquid
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) cannellini beans, drained
- 1/2 cup chopped white onion
- 3/4 cup tomato ketchup
- 3/4 cup packed brown sugar
- 4 tbsp yellow mustard (prepared)
- 1 tbsp sriracha sauce
- 1 tbsp dry mustard powder
- 1/2 tsp garlic powder
- 1 tsp vegan worcestershire sauce
Step 1: Combine All Ingredients in the Crockpot
- 1 can (15 oz) chili beans, with liquid
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) cannellini beans, drained
- 1/2 cup chopped white onion
- 3/4 cup tomato ketchup
- 3/4 cup packed brown sugar
- 4 tbsp yellow mustard (prepared)
- 1 tbsp Sriracha sauce
- 1 tbsp dry mustard powder
- 1/2 tsp garlic powder
- 1 tsp vegan Worcestershire sauce
Add the chili beans with their liquid, drained kidney beans, drained cannellini beans, chopped white onion, tomato ketchup, brown sugar, yellow mustard, Sriracha sauce, dry mustard powder, garlic powder, and vegan Worcestershire sauce directly into the crockpot.
Stir everything together thoroughly to combine and make sure the brown sugar is evenly distributed.
I always make sure to use prepared yellow mustard here (not Dijon) because that classic tang really balances the sweetness.
Step 2: Slow Cook the Bean Mixture
Cover the crockpot and cook the bean mixture on low heat for 4 hours.
This allows all the flavors to meld beautifully and ensures the beans are heated through.
If you’re cooking for a crowd, you can easily double this recipe and the cooking time remains the same.
Rich Vegetarian Crockpot Baked Beans
Ingredients
Method
- Add the chili beans with their liquid, drained kidney beans, drained cannellini beans, chopped white onion, tomato ketchup, brown sugar, yellow mustard, Sriracha sauce, dry mustard powder, garlic powder, and vegan Worcestershire sauce directly into the crockpot. Stir everything together thoroughly to combine and make sure the brown sugar is evenly distributed. I always make sure to use prepared yellow mustard here (not Dijon) because that classic tang really balances the sweetness.
- Cover the crockpot and cook the bean mixture on low heat for 4 hours. This allows all the flavors to meld beautifully and ensures the beans are heated through. If you're cooking for a crowd, you can easily double this recipe and the cooking time remains the same.