Vegetarian Slow Cooker Baked Beans
Hard Bread

Vegetarian Slow Cooker Baked Beans

Total Time
2h 29m
27m prep · 122m cook
Servings
4 people
Rating
Difficulty
Hard
34 views

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 piece dashi kombu , 4 inch
  • 1 small onion
  • 2 teaspoons white vinegar
  • 0.5 cups dry mustard
  • 0.5 cups ketchup
  • 0.25 cups 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

  1. 1

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

  2. 2

    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. 3

    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. 4

    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. 5

    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. 6

    Stir in liquid smoke before serving.

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Nutrition Facts

Per serving

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