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Vegetarian Slow Cooker Baked Beans
Vegetarian Slow Cooker Baked Beans
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Prep Time:
15 minutes
Cook Time:
630 minutes
Total Time:
1125 minutes
Family-favorite vegetarian baked beans - pairs perfectly with hot dogs or cornbread.
Ingredients:
  • 1 pound dried navy beans
  • 1 quart water
  • 1 (4 inch) piece dashi kombu (dried kelp)
  • 1 small onion
  • 2 teaspoons white vinegar
  • 0.5 cup dry mustard
  • 0.5 cup ketchup
  • 0.25 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
Instructions:
  • In a large bowl, cover the beans with water, ensuring they are submerged by 1 inch. Allow to soak overnight.
  • The following day, strain the beans and transfer them to a pot with 1 quart of fresh water and kombu. Bring to a boil, cover, and simmer for 30 minutes. Strain the beans.
  • Puree the onion in a food processor until smooth. Spread the onion puree in the bottom of a slow cooker insert before adding the drained beans and covering them with fresh water.
  • Combine vinegar, dry mustard, ketchup, molasses, brown sugar, and black pepper in a bowl. Pour the mixture into the slow cooker, then cover with aluminum foil and the slow cooker lid.
  • Cook on Low for 4 hours, ensuring beans are submerged in water; add hot water if needed. Transfer 1 cup of beans to a bowl and mash. Return mashed beans to the slow cooker and cook for an additional 6 hours.
  • Add the liquid smoke and gently mix it in just before serving.

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