Vegetarian Slow Cooker Baked Beans

A family favorite comfort food, serve this vegetarian slow cooker baked beans dish with hot dogs or cornbread.

• Preparation Time: 15 mins
• Cooking Time: 10 hr
• Total Time: 10 hr 15 mins
• Calories: 310 Calories

Ingredients

• ¼ cup molasses
• 1 pinch ground black pepper
• 1 tablespoon brown sugar
• 1 quart water
• ½ cup ketchup
• 1 small onion
• 1 (4 inch) piece dashi kombu (dried kelp)
• 1 pound dried navy beans
• 2 teaspoons white vinegar
• 1 tablespoon liquid smoke flavoring, or to taste
• 1 cup hot water, or as needed
• ½ cup dry mustard

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.

Step 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.

Step 6

Stir in liquid smoke before serving.