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BBQ Baked Beans in their rust red color and piled high in a black bowl and sitting on a black trivet. Contrasting wood table in grays and rusty brown.
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4.82 from 11 votes

BBQ Baked Beans in the Slow Cooker

BBQ Baked Beans are an old fashioned staple that is enjoyed in all the regions of America.
Course Main Course
Cuisine Slow Cooker
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6 Servings
Calories 364kcal
Author Ginny McMeans

Ingredients

  • 16 ounces dried navy beans
  • 1 tablespoon extra virgin olive oil
  • 3 ounces tempeh bacon
  • ½ cup ketchup
  • 32 ounces vegetable broth
  • 1 tablespoon molasses
  • ½ cup onion, diced
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • ¼ teaspoon pepper

Instructions

The night before cooking:

  • Place the beans in a very large stockpot or bowl.  Cover with water by about 4 inches above the beans.  Let soak on the counter overnight.  They will plump up.

The morning of cooking:

  • Drain the presoaked navy beans and put them in the slow cooker.
  • Add a tablespoon of oil in a small skillet and cook half of the vegan bacon on each side, it browns very fast.
  • When the bacon is done - slice into thin cross-slices.
  • While the bacon is cooking, dice the onion.
  • Add all of the ingredients to the slow cooker.
  • Turn on low and cook for 6 to 8 hours.
  • They can also be cooked on high for 3 to 4 hours.

Notes

 
 

Nutrition

Serving: 1Serving | Calories: 364kcal | Carbohydrates: 58g | Protein: 22g | Fat: 5g | Saturated Fat: 1g | Sodium: 621mg | Potassium: 1215mg | Fiber: 18g | Sugar: 10g | Vitamin A: 105IU | Vitamin C: 1.8mg | Calcium: 146mg | Iron: 5.1mg