Easy Slow Cooker Baked Beans (Vegan, GF, DF, RSF)

by Elora Harre


Tinned baked beans are a thing of the past with this super easy to prepare, and totally delicious home made alternative. We all have our guilty pleasures when it comes to switching to a whole foods lifestyle, but now you don't have to compromise your values when it comes to Sunday brunch.

This is easy to make, but does take a little time as dried beans require time to soak. This process also helps to remove some of the phytic acid, making them easier for our bodies to digest.

In our humble opinion, these baked beans taste like the real deal!

Slow Cooker Baked Beans

1 cup Nourish & Thrive dried Beans - we recommend either our organic Adzuki Beans or Black Turtle Beans
1 can Diced Tomatoes
1 Onion, finely diced
2 tbsp Molassas (optional)
2 tbsp Nourish & Thrive Maple Syrup
1 1/2 tsp Nourish & Thrive Smoked Paprika
1 tsp Salt
1 tsp Nourish & Thrive Garlic Powder 
1/2 cup water
1 tbsp Nourish & Thrive Organic Tapioca Starch (optional)

Place your beans in a bowl the night before and cover with water. Set aside to soak.

The next day, rinse your beans with fresh water and place into your slow cooker along with the rest of the ingredients except the tapioca starch. Cook on low for 6-8 hours, stirring every so often if you can.

If your beans require thickening, simply make a slurry using the tapioca and some water and stir through.

Serve with our Vegan Activated Buckwheat Bread, fresh greens and some avocado!

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