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.
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.