|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||7%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 70g||26%|
|Dietary Fiber 16g||57%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Vegetarian baked beans cooked in a slow cooker make a great side dish for a barbecue, picnic, or for any lunch or dinner. Beans are a great source of protein for vegetarians and this vegetarian crock pot recipe is a cinch to prepare. Just soak the beans, add everything to a crock pot or slow cooker, and walk away. While your baked beans are cooking, you can make a batch of vegan cornbread or a side green salad to go with your dinner, since you'll have some much extra time on your hands!
Be sure to plan ahead if you are making this dish, as it requires soaking beans overnight before putting the ingredients into your slow cooker.
- 1 pound pinto or kidney beans
- 1 onion (diced)
- 2 teaspoons white vinegar
- 1/2 teaspoon salt
- 1/3 cup brown sugar
- 1 (6-ounce) can tomato paste
- 4 tablespoon ketchup
- 1/4 cup margarine
Gather the ingredients.
Cover the beans with water and soak them overnight.
Add all ingredients, including the soak water, to a crock pot and stir to combine.
Cook on low for 8 to 10 hours.
Serve and enjoy!
How to Store and Freeze
- Leftovers can be kept in the fridge for 2 to 3 days.
- These vegetarian baked beans can be also be frozen. Just place in a freezer-safe airtight plastic container or bag. They can stay frozen for up to 2 months.