Vegetarian Slow Cooker Baked Beans
Recipe information
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Cooking:
15 min.
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Servings per container:
8
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Source:

Ingredients for - Vegetarian Slow Cooker Baked Beans

1. Dried navy beans - 1 pound
2. Water - 1 quart
3. Dashi kombu (dried kelp) - 1 (4 inch) piece
4. Onion - 1 small
5. White vinegar - 2 teaspoons
6. Dry mustard - ½ cup
7. Ketchup - ½ cup
8. Molasses - ¼ cup
9. Brown sugar - 1 tablespoon
10. Ground black pepper - 1 pinch
11. Hot water, or as needed - 1 cup
12. Liquid smoke flavoring, or to taste - 1 tablespoon

How to cook deliciously - Vegetarian Slow Cooker Baked Beans

1. Stage

Combine beans in a large bowl with enough water to cover by 1 inch. Soak overnight.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

Stir in liquid smoke before serving.