Slow-Cooker Vegetarian Maple-Sriracha Baked Beans

Every good baked beans recipe has both an element of heat and of sweet. This, my very favorite vegetarian baked beans recipe, has healthy doses of each. There’s no need for the salt pork or bacon found in many traditional baked beans recipes – these pack a huge punch of flavor just they way they are. (How Bridget-Jones-esque!)

The beans (I start with dried pinto beans) are first cooked simply – with onion, bay leaf and black peppercorns. Then the cooked beans are placed in the Crock Pot for some nice low-and-slow action, infusing every last bite with the rich sauce made with pure maple syrup and the spicy kick of everyone’s beloved Sriracha.

Crock Pot Maple-Sriracha Vegetarian Baked Beans

These baked beans are perfect, of course, as a side dish, but they’re also plenty hearty enough to act as a main dish too. Both my meat-eating guy and I love ‘em with a side of buttered cornbread for a nice, simple, delicious dinner. And they’re even worthy of special occasions. This past Christmas Eve, I brought these along as a side to be served alongside a big smoked ham. They were a hit.

Slow Cooker Maple-Sriracha Baked Beans

Adjust the Sriracha depending on your tolerance for heat. And remember, a little goes a long way!

Print Recipe

Slow-Cooker Vegetarian Maple-Sriracha Baked Beans

Vegetarian baked beans recipe that slow cooks to perfection right in your Crock Pot. Pure maple syrup and the spicy kick of Sriracha make them special - and absolutely delicious.

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 15 hours

Total Time: 15 hours 20 minutes

Ingredients:

  • 1 1-pound bag pinto beans
  • 1 medium onion, cut into eighths
  • 1 bay leaf
  • Small handful of black peppercorns
  • 1 cup pure maple syrup
  • 1 cup ketchup
  • 1/2 cup dark brown sugar
  • 1 tablespoon Sriracha sauce for a nice subtle kick or up to 3 tablespoons for more heat
  • 2 teaspoons vegetarian Worcestershire sauce
  • 1 teaspoon ground ginger
  • 1 teaspoon salt

Directions:

  1. Rinse and sort the beans and add them to a large pan. Soak them in two quarts of cold water overnight. You can also bring two quarts of water to a boil, add the beans, and soak them for a couple of hours. Pretty much every bag of dried beans will have specific instructions for soaking.
  2. After soaking, drain the beans, add them back to the pan and fill the pan with enough water to cover one or two inches above the beans. Place beans over medium heat. Add the onion, bay leaf and peppercorns. Bring to a boil, then reduce the heat to a low. Simmer the beans for about two hours, or until tender. Drain.
  3. Add drained beans to Crock Pot. Add the maple syrup, ketchup, brown sugar, sriracha, Worchestershire sauce, ground ginger, and salt. Stir.
  4. Cook on low for about 10 hours.

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11 Responses to “Slow-Cooker Vegetarian Maple-Sriracha Baked Beans”

  1. Jane posted on March 9, 2012 at 6:05 am

    Yum! It’s that whole sweet and spicy combo – sounds so good!

  2. Mindy posted on March 13, 2012 at 7:22 am

    Thanks for this, I love baked beans and these sound delicious!

  3. Annie Oakley's Kitchen posted on March 13, 2012 at 4:56 pm

    My son and husband love bakes beans so I am sure they would love this. It would be great to take to a pot luck or picnic too!

  4. 2peasandapot posted on March 14, 2012 at 3:18 pm

    Had to stop and check it out-these look great-never would have thought of the combo but it makes sense.

  5. Amanda V posted on May 24, 2012 at 7:37 pm

    Just made these for a cook-out and they were a hit!! I only used 1 Tbs sriracha and it was almost too spicy for me :P but yum, will definitely keep this recipe!

  6. lavon posted on December 4, 2012 at 9:33 pm

    i think i did something wrong, the beans are supposed to be done and they are still pretty firm. i soaked them overnight, then boiled them, and they have been in the slow cooker 10 hours, where did i go wrong?

    • Kare replied on December 5th, 2012 on 12:28 pm

      Shoot, Lavon! You know, I had a failed batch of baked beans (different recipe, same concept) a couple of weeks ago (very firm after several hours in the oven), and I concluded that it was because I rushed and didn’t cook them long enough (post-soaking, pre-slow-cooking). One way to check to make sure the beans are cooked enough is when you remove a bean and blow on it, an the skin curls back. The beans should be cooked all the way through and very tender before starting the slow cooker process with the sauce.

      My suggestion would be to add a cup or two of broth or water and put them back in the Crock Pot for another 8 hours on low. That should give them the chance they need to cook.

  7. Jay C posted on December 15, 2012 at 8:35 am

    Great recipe did 2tbsp Sriratcha and could have done more but it was a good balance between sweet and hot. May try to remove the peppercorns before the slow cook as they didn’t go over so well.

    Did get lots of complements on it from the potluck I brought it to.

  8. Pingback: 7 Super Slow Cooker Recipes | GoodVeg powered by Squidoo

  9. Robin Zarate posted on February 25, 2013 at 10:21 am

    Wee hoo!
    these look delicious!
    we are a mixed foodie family too!
    can’t wait to try them on the carnivores!

  10. Melinda posted on April 6, 2013 at 11:58 am

    Made these yesterday and they were AMAZING! I used about 1/4 cup of siracha because I love additional heat. This recipe is a keeper! Thank you

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