Sunday, March 11, 2012

Baked Beans

You will not find any ham hock in this vegan version of baked beans. What you will find is a rich bold flavor partly due to the molasses in the recipe. Serve with my vegan corn bread.

Vegan Slow Cooker Baked Beans
1 lb. dried beans (I used Great Northern)
1 large onion, diced fine 
1 cup water
1 6 oz. can tomato paste
1/4 cup maple syrup
1/4 cup molasses
4 Tbsp. brown sugar
1 Tbsp. vinegar
1 tsp. vegan Worcestershire sauce 
1 1/2 Tbsp. kosher salt
1 tsp. ground mustard
1/4 tsp. pepper
1/8 tsp. cinnamon
1/8 tsp. nutmeg

The night before, pick through the beans to remove any stones, then place in a bowl and cover with enough water to cover the beans by two inches. Soak overnight.
In the morning, mix together all ingredients except the beans, and onion  in a large bowl.
In the bottom of minimum 4-quart slow cooker, layer the diced onion, then add the beans.
Pour the liquid mixture over the beans, then add up to an additional 3 cups of water until the tops of the beans are just submerged.

Cook the beans on high for 6-8 hours, or on low for 8-10 hours. I left mine in the pot on low for around 12 hours. 

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