Vegan Slow Cooker BBQ Beans

 
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Call ’em what you want.

Baked Beans.

 

BBQ Beans.

 

Bar-be-que Beans.

 

When I was a kid, we called them Beanie Weanies. (because my mom would put hot dogs in it – yuck now –  but as a kid I loved it, don’t judge!)

 

No matter what you call them, they are a staple of the summer cookout!

 

 
So as I was thinking about summer and how it is picnic season and I knew I had to create some vegan BBQ beans.

 

So I did.

 

When I was grocery shopping though, I had the thought, why do I need to settle for just one bean in my BBQ beans though?

 

This 15 bean medley looks great!

 

So that is what I used.

 

Now, I will warn you – these need to cook in the slow cooker for a solid 11 – 12 hours. And that doesn’t include soaking.

 

So a quick and easy side this is not. But really is a truly good BBQ bean ever that slow? Errr no. Barbecue takes time! 

 

SO before you give up before even starting – this makes a HUGE pot.

 

Make it one day, portion freeze it for your next day.

 

Or prep it the night before – heck even set it to start before you sleep and they will be ready for the noon picnic. 
 
Or prep it the night before, start it in the morning and they are good to go by evening (if you start at 6 a.m.!)
 
So you have options. I LOVED having them in the my freezer all summer long. BUT you do you. 
 
If you make these, we would love to know! Tag @badtothebowl on social media. 

Let’s have Vegan BBQ BEANS all summer long (with this freezer recipe, reality is that you really can).
 
 

Vegan Slow Cooker BBQ Beans

Recipe by SarahCourse: Sides

Take these BBQ beans to your next picnic! Made in your slow cookers saves time and is potluck ready.

Ingredients

  • 1 – 20 oz bag of Hurst’s 15 Bean Soup Medley*

  • 5 cups no salt added tomato sauce

  • 3 cups water

  • 1 large onion

  • 1 green pepper

  • 1 celery stalk

  • 3/4 cup of apple cider vinegar

  • 1/3 cup of brown sugar

  • 1/3 cup of maple syrup

  • 1/4 cup of molasses

  • 1/2 Tblsp liquid smoke

  • 1/2 Tblsp smoked paprika


  • 1/2 Tblsp paprika

  • 4 cloves garlic

  • 2 tsp cumin

  • 1 Tblsp dry mustard

  • 1 t. chili powder

  • 2 tsp rosemary

  • 3 tsp salt

  • 2 tsp pepper

Directions

  • Soak beans overnight in water. Drain, Rinse. Prepare large crockpot for cooking – all ingredients will get dumped in here.
  • Dice onion, green pepper and celery. Place beans in crockpot. Add tomato sauce and water. Add remaining ingredients. Stir well.
  • Cook on high for 10 – 12 hours. I stirred occasionally, just to check on how tender the beans were getting. If your beans seem to be cooking fast, you should lower the temp to low setting.
  • Enjoy right away! Or cool in fridge and use the next day. Or portion freeze for a meal later!

Notes

  • OR use whatever mixture of dried beans are your favorite!
  • I am sure you could do this without soaking! 1 pound dried beans = Up to 6 cups of cooked beans. So plan accordingly.

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