Slow Cooker Baked Beans

Serves 8

5 Minute Prep Time

By Morgan Shupe on November 26, 2015 , categorized in Sides & Appies

A side staple all year round, these slow cooker baked beans will warm up cold nights in a flash.

No time to make beans from scratch? Replace with 3 (15 oz) cans of navy or white beans, rinsed.


  • 2 cups dried navy or white beans
  • 2 bay leaves
  • 1 (15oz) canned tomato puree
  • 1 Tbsp powdered ginger
  • 2 Tbsp Dijon mustard
  • ¾ cup maple syrup
  • 2 tsp Worcestershire sauce
  • 2 Tbsp apple cider vinegar
  • Salt and pepper


  1. Soak dried beans overnight. Drain and rinse them.

  2. In a pot, cover beans and bay leaves with cold water and simmer until cooked about an hour. Discard bay leaves.

  3. Combine beans with remaining ingredients.

  4. Cook in a slow cooker on low for 4 hours or in an oven at 250F for 3 hours. Beans are done when most the liquid is absorbed.

Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.