Vegetarian Slow Cooker Baked Beans Popular Recipes

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Vegetarian Slow Cooker Baked Beans

"A family favorite comfort food, serve this vegetarian slow cooker baked beans dish 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
• 1/2 cup dry mustard
• 1/2 cup ketchup
• 1/4 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 :

Prep : 15M	Cook : 8M	Ready in : 18H45M

• 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.

Notes :

• Use BBQ sauce in place of liquid smoke if you prefer.

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