Vegetarian Slow Cooker Baked Beans recipe
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Ingredients
- 1 pound dried navy beans 1 quart water 1 (4 inch) piece dashi kombu (dried kelp) 1 small onion 2 teaspoons white vinegar ½ cup dry mustard ½ cup ketchup ¼ cup molasses 1 tablespoon brown sugar 1 pinch ground black pepper 1 cup hot water, or as needed 1 tablespoon liquid smoke flavoring, or to taste
Nutrition Info
- 309.8 caloriescarbohydrate: 50.4 gcholesterol: : -fat: 5.9 gfiber: 14.5 gprotein: 15.8 gsaturatedFat: 0.3 gservingSize: -sodium: 182.2 mgsugar: 13.3 gtransFat: : -unsaturatedFat: : -
Directions Vegetarian Slow Cooker Baked Beans
Directions
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Combine beans in a large bowl with enough water to cover by 1 inch. Soak overnight.
Drain beans the next day and place in a pot with 1 quart fresh water and kombu. Bring to a boil, cover, and simmer 30 minutes. Drain beans.
Place onion in a food processor and puree. Spread puree into the bottom of a slow cooker insert. Add drained beans and enough fresh water to cover.
Mix vinegar, dry mustard, ketchup, molasses, brown sugar, and black pepper together in a bowl and stir this mixture into the slow cooker. Cover top with aluminum foil and slow cooker lid.
Cook on Low for 4 hours. During cooking, check every 1 to 2 hours to ensure beans are covered with water, add hot water as needed. At 4 hours, transfer 1 cup beans to a bowl and mash. Return mashed beans to the slow cooker. Continue to cook another 6 hours.
Stir in liquid smoke before serving.