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

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Recipe Summary

prep:
15 mins
cook:
10 hrs 30 mins
additional:
8 hrs
total:
18 hrs 45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Cook's Note:

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

Nutrition Facts

310 calories; protein 15.8g 32% DV; carbohydrates 50.4g 16% DV; fat 5.9g 9% DV; cholesterol 0mg; sodium 182.2mg 7% DV. Full Nutrition
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