This vegan baked bean recipe is a unique - but utterly delicious - spin on classic baked beans. Curry spices, coconut milk, ginger, and brown sugar help make this easy Crock Pot recipe shine. Perfect for your next potluck BBQ!
4cupscooked pinto beansor 3 15-ounce cans, drained and rinsed
1medium yellow oniondiced
1medium clove garlicminced (about 1 teaspoon)
1tablespoonminced fresh gingerabout half of a thumb-sized piece
1/8teaspooncrushed red pepper flakes
1/2teaspoonsaltI like kosher salt
1 14-ouncecan light coconut milk
1 6-ouncecan tomato paste
2tablespoonsbrown sugarI prefer dark but light is fine
One 3-quart or larger slow cooker
Add beans to Crock Pot.
Add the olive oil to a large skillet over medium heat. Saute the onions until they begin to soften, about 5 minutes. Add garlic and saute for another minute. Stir in the ginger, curry powder, cumin, crushed red peppers, and salt.
Reduce heat to low and stir in the coconut milk, tomato paste, and brown sugar until tomato paste is evenly distributed. Pour over beans and toss gently until beans are coated.