Best 6 Simple Vegetarian Slow Cooked Beans Recipes

VEGETARIAN SLOW COOKER BAKED BEANS

Steps:

• Combine beans in a large bowl with enough water to cover by 1 inch. Soak overnight.
• Drain beans the next day and place in a pot with 1 quart fresh water and kombu. Bring to a boil, cover, and simmer 30 minutes. Drain beans.
• Place onion in a food processor and puree. Spread puree into the bottom of a slow cooker insert. Add drained beans and enough fresh water to cover.
• Mix vinegar, dry mustard, ketchup, molasses, brown sugar, and black pepper together in a bowl and stir this mixture into the slow cooker. Cover top with aluminum foil and slow cooker lid.
• Cook on Low for 4 hours. During cooking, check every 1 to 2 hours to ensure beans are covered with water; add hot water as needed. At 4 hours, transfer 1 cup beans to a bowl and mash. Return mashed beans to the slow cooker. Continue to cook another 6 hours.
• Stir in liquid smoke before serving.

SIMPLE VEGETARIAN SLOW-COOKED BEANS

Steps:

• In a 3-qt. slow cooker, combine the first 7 ingredients. Cook, covered, on low 4-5 hours or until carrots are tender, adding spinach and tomatoes during the last 10 minutes of cooking. Stir in cilantro and parsley.

SLOW-COOKER VEGETARIAN MINESTRONE

Steps:

• Add the beans, carrots, garlic, bay leaves, celery, sweet potato, onion, crushed red pepper flakes, Parmesan rind, if using, 1 tablespoon salt and a few grinds of black pepper to the insert of a 6-quart slow cooker. Stir in the crushed tomatoes, diced tomatoes, tomato paste and 4 cups water. Cover and cook until the beans are tender, 6 hours on high or 8 hours on low.
• Stir in the kale, cover and let simmer until just wilted, about 10 minutes. Ladle the soup into bowls and garnish with freshly grated Parmesan. Serve with toasted baguette, if desired.
• If using pasta, spoon 1/2 cup cooked pasta into each bowl and ladle the soup on top. Store the pasta and soup in separate containers.

SLOW COOKER "YOU'LL NEVER MISS THE BACON" VEGETARIAN BOSTON BAKED BEANS

Steps:

• Soak. Rinse the beans and sort through them, discarding any beans that look "off" or any foreign objects. Place beans in Crock Pot and cover with 3-4 inches of water. You can also add them to a pot or bowl; I just like to use my Crock Pot stoneware because in the end that's one less dish to clean. Cover and let soak overnight or for at least 8 hours. Pour the soaked beans into a colander and rinse well. Rinse out the Crock Pot. Set soaked beans aside; you'll add them back to the Crock Pot in a minute.
• Assemble. Add onion, pepper, broth, molasses, brown sugar, olive oil, dry mustard, smoked paprika, cayenne pepper, salt, and pepper to Crock Pot. Mix until combined. Add back your soaked and drained beans and stir until combined. Add bay leaf.
• Cook. Cook on high for 8-10 hours or on low for 12-14 hours. Note: Slow Cookers can vary, so the first time you make this, you may want check on it periodically and see if you need more broth or water after the first few hours. But don't worry, your beans shouldn't turn to mush! The molasses helps to prevent that.
• Leftover beans keep up to three days refrigerated in an airtight container. They also freeze well.

EASY VEGETARIAN CROCK POT REFRIED BEANS (WITHOUT LARD!)

Steps:

• Rinse beans under water and pick through, discarding any weird broken bean pieces or other debris. Place beans in a 3-quart or larger Crock Pot and fill Crock Pot with water to about 2 - 3 inches above the beans. Cover and let sit overnight, or for at least 8 hours.
• Discard soaking water by pouring beans into a colander. Rinse beans. Return beans to the Crock Pot.
• Add vegetable broth, olive oil, garlic, onion powder, cumin, chili powder, and salt.
• Cook on low for 8 - 10 hours, until beans are cooked through.
• Turn off Crock Pot and remove lid to allow beans to cool a bit so that they're safer to handle. Using an immersion blender, blend beans to desired consistency (you might like your beans to be 100% smooth, or chunky with a few beans still left whole). A note on liquid level: Crock Pots can vary, so if before blending, the liquid is still above the level of the beans, you may want to skim a little off and reserve the liquid for possibly thinning later on. Mine cook down and end up at the perfect consistency with exactly 3 cups vegetable broth, and I don't need to remove any of the liquid before blending.
• Turn Crock Pot back on to low and let pureed beans sit and cook for another 30 minutes or so. This will help the beans to thicken up and the flavors to develop.
• Taste and add additional salt if desired. I actually like to use 2 teaspoons kosher salt up front, but I like mine a bit salty. If beans are too thick, add additional vegetable broth and stir. If beans are too thin, let sit for a little longer and they will thicken up nicely.
• Squeeze half a lime over the top of the beans before serving, if desired.
• These keep in the refrigerator in an airtight container for 2 - 3 days, or you can keep them frozen for several months. They will thicken after sitting. Just thin with vegetable broth or water to the desired consistency.

SLOW COOKER BREAKFAST BEANS

Steps:

• Heat the slow cooker if necessary. Heat the oil in a large frying pan and fry the onion until it starts to brown, then add the garlic and cook for 1 min. Add the vinegar and sugar and bubble for a minute. Stir in the beans and passata and season with black pepper. Tip everything into the slow cooker.
• Cook on Low for 5 hours. If the sauce seems a little thin turn the heat to High and cook for a few more minutes. Stir through the coriander.