Coconut Curry Baked Beans


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Baked beans. The one canned food that was an unexpected staple in my house growing up. I couldn’t get enough of them. But my bean tastes have come a long way since then.

Many baked bean recipes call for bacon, or ham hocks, or some other pork related addition. I’ve always skipped that component when I’ve made baked beans. And while I’ve found I never miss the salty addition, I sometimes long for that smoky component. But nothing a little smoked paprika can’t fix.

These coconut curry baked beans are perfect for summer potlucks. They’re so easy and I love that you can make them in a slow cooker. It means they can cook away while I’m doing other things, or even out of the house. Plus, I don’t have to turn on the oven and heat the house while they’re cooking.

These are not your typical Boston baked beans. More like Bombay baked beans. (Although the city is actually now known as Mumbai.) The flavor profile of curried spices and coconut milk matches perfectly with these turmeric cornbread muffins. And come on, what’s a better pairing than saucy baked beans and cornbread? Saucy baked beans and cornbread with an international twist. Duh.

It might seem an odd combo in summer. I’m not sure why, but beans in the summer is a thing for me. Maybe it’s because summer makes me think of baseball and chili cheese fries. Or the anticipation of a big bowl of chili at a Saturday football tailgate. Other dishes that have bean great this summer? This vegetarian chili and this sweet potato black bean chili. #sorrynotsorry for the bean puns.

And on that note! Here’s your recipe.

Coconut Curry Baked Beans

These vegan, gluten free baked beans have an international twist! The coconut curry flavor adds to an easy, hearty, delicious, and vegan slow cooker recipe.

Prep Time 15 minutes
Cook Time 2 days 12 hours
Total Time 2 days 12 hours 15 minutes
Servings 8 servings


  • 1 cup pinto or kidney beans
  • 1 tablespoon coconut oil
  • 1 diced onion
  • 3 cardamom pods
  • 1 teaspoon cinnamon
  • 1/2 teaspoon clove
  • 2 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 bay leaf
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon fresh black pepper
  • 1 inch piece fresh ginger
  • 1/4 cup molasses
  • 1 can coconut milk
  • 1 cup water
  • Cilantro, for topping


  1. Place beans in a large bowl and fill with water until beans are under 3 inches of water. Let beans soak overnight. Then drain beans.
  2. Turn slow cooker on high.
  3. Pour in coconut oil to heat. Add onions and cardamom pods and stir well to coat. Let onions and cardamom cook inside slow cooker about 5 minutes.
  4. Add beans, clove, cumin, smoked paprika, bay leaf, nutmeg, black pepper, and ginger. Pour in molasses, coconut milk and water. Stir to mix well.
  5. Cover and cook on high for 6 hours until beans are tender.
  6. Serve with a garnish of cilantro.

Recipe Notes


You can substitute canned beans for dry beans. Use 2 14.5-ounce cans of pinto or kidney beans and reduce cook time to 4 hours. Watch for the big chunks of ginger when serving. You can also remove the bay leaf and cardamom pods after cooking.


Have a few carrots, a couple stalks of celery, or a bell pepper in the fridge? Dice them up and add to the crock pot to cook with the onion. They’ll add a bit more vegetal flavor to these coconut curry baked beans and a you can use a few more vegetables.

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