Vegan Baked Beans

This recipe is done in a crockpot and takes very little active time, although you do need to soak the beans the night before. Or, the quick version would be to use canned beans, skip adding the water, and just simmer everything together until thickened. This recipe makes many days worth of beans, approximately 8 meals. Try pairing with a delicious slaw and some potato salad. YUM.

Vegan Baked Beans

5 from 1 vote
Print Pin Ratings & Comments
Active Time: 10 minutes
Inactive Time: 5 hours
Soaking Time: 8 hours
Servings 8


  • 1 lb. dry navy beans or other dried white beans, presoaked
  • 1 medium onion, 5-6 oz, small dice
  • 5-6 oz bell pepper, small dice
  • 4-5 Tbsp salsa or diced tomatoes
  • 4 Tbsp chili sauce or ketchup
  • 3 Tbsp tomato paste
  • 1 Tbsp Worcestershire sauce, I use Annie's brand, it's vegan and low sugar
  • 2 Tbsp dijon mustard
  • 1 Tbsp apple cider vinegar
  • 3 cups water, more as needed
  • 1 tsp liquid smoke, optional
  • 1 tsp finely chopped garlic, optional
  • Salt and pepper to taste


  • The night before, soak the 1 lb dry beans overnight, covered with a few inches of water. Rinse and drain in the morning.
  • In the morning, combine all of the ingredients (including the 3 cups of water) in a crockpot.
  • Cook in the crockpot on high for 4-5 hours or on low for 6-8 hours.
  • Store leftovers in the fridge for up to a week or freeze in serving-size portions.
  • To make this in an Instant Pot, reduce the water to 1.5 cups and pressure cook according to your pressure cooking manual for the types of beans you used. I still use pre-soaked beans for better cooking, although you could "quick soak" in the pressure cooker. Use natural release.


Recipe Notes
  • Each 8 oz serving contains 1 protein serving (6 oz beans) and 2 oz condiments (from the liquid and sauce)
  • Some of the condiments do contain sugar, but they are fine in these very small amounts. 
Want to Save this Recipe?Become a KCK member to create your own digital cookbooks, access my full recipe library, get my customizable weekly meal plans, and automatically generate grocery lists! Learn More →

Looking for an Awesome Recipe & Meal Planning App?


  1. Pingback: Baked Beans & Tangy Coleslaw – Katie's Kitchen

  2. These are sooooo much tastier than I could ever have hoped for without sugar!

    I’ve made three batches so far … I now double up on the worcestershire sauce and the liquid smoke, plus I used smoked salt. It’s divine!

    Katie, I was wondering whether you’ve tried these WITHOUT soaking the beans overnight?
    I’ve seen some articles on how that’s not a requirement, although it does make the cooking a tad longer.


  3. Pingback: Roasted Corn Chowder w/ Lime and Cilantro – Katie's Bright Kitchen

  4. Christina

    these were fantastic! Only question though, when I added to crock pot I didnt add any water, was I supposed to? A bit difficult to understand in directions

  5. Samantha

    Any way to convert this to using an instant pot?

  6. I made the beans exactly according to the recipe—except the beans were still hard at 5 hours on high, so I cooked two more hours. They smelled and tasted vile. I could tolerate two bites—and I am not at all a picky eater. My husband is a baked bean fiend and really wanted the giant pot of beans to be edible. He added molasses and boiled again on the stove for over an hour. He said they were better, but the beans never did get uniformly soft.

    • Yikes, that is very strange, I’ve made this recipe many times (and so have many of my readers) and never had that issue. I’ve also never had soaked beans take that long. Maybe the beans you were using were too old or bad? Or maybe one of the ingredients you added was spoiled? They should smell really good. I wish I knew what happened! Sorry they didn’t come out. Honestly, I just use canned beans these days (it’s just easier) and simmer them with the condiments for a bit. Maybe that’s a safer choice.

  7. Marcy Decker

    Could I make these using pinto beans or does it need to be white beans?

    • I’m not sure how they would come out with pinto beans, it would be a non-traditional spin but it would probably be yummy. Try it and let us know!

  8. Colleen

    Please clarify about the water. I have a wet, sloppy mess in my crockpot right now with no beans for dinner tonight. Really a shame….

    • Oh no! Bummer, not sure what went wrong Colleen. What do you want me to clarify? The amounts in the recipe work great for me, and for most people I’ve talked to. Did you use dry beans, pre-soaked and drained?

      • 5 stars
        This recipe is amazing Katie and has become a staple for me for years. These days I usually add mushrooms, molasses and extra liquid smoke. It freezes well. I serve it as a side dish with meat eaters and they enjoy it too. It gets better each time its reheated!

  9. Pingback: Unrecipe: Crunchy, Tangy & Delicious Veggie Slaws | Katie's Conscious Kitchen

  10. Pingback: Roasted Corn Chowder w/ Lime and Cilantro | Katie's Conscious Kitchen

  11. Pingback: Vegetarian English Breakfast | Katie's Conscious Kitchen

  12. Pingback: Formula for Delicious Veggie Slaw | Katie's Conscious Kitchen

Leave a Comment

Your email address will not be published.

Recipe Rating