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Slow Cooker Vegan Pumpkin Baked Beans

Slow Cooker Vegan Pumpkin Baked Beans

The ultimate comfort food, Slow Cooker Vegan Pumpkin Baked Beans combine hearty beans and rich pumpkin in a delicious and easy recipe. Perfect for fall gatherings or a cozy night in, these beans are a must-try!
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 4 servings
Course: Dinner, Side Dishes
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 4 15-ounce cans great northern beans drained and rinsed
  • 1 medium yellow onion diced
  • 1 cup pumpkin puree
  • 0.5 cup water
  • 0.5 cup molasses
  • 0.5 cup dark brown sugar
  • 2 teaspoons dry mustard
  • 1 teaspoon pumpkin pie spice
  • 0.125 teaspoon cayenne pepper
  • 2 teaspoons kosher salt
  • 0.25 teaspoon freshly ground black pepper

Equipment

  • Wooden Spoon
  • Slow Cooker
  • Cutting Board

Method
 

  1. Add all ingredients to a 2-quart or larger slow cooker. Stir gently to combine.
  2. Cook on high for 5 to 6 hours or on low for 8 to 10 hours.
  3. Taste and add additional salt and pepper if desired. Serve.

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat on the stove or in the microwave.
  • Freezing: You can freeze these beans for up to 3 months. Just make sure to let them cool completely before transferring to freezer-safe containers.
  • Pairing: These beans pair wonderfully with cornbread, rice, or a fresh salad, making them perfect for a cozy dinner.
  • Spice it Up: Add chopped jalapeños for a spicy kick or some diced bell peppers for extra flavor and nutrition.
  • Flavor Boost: Enhance the flavor by adding a splash of apple cider vinegar before serving for a tangy twist.