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

Ingredients:

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

Method

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.