Art is the Handmaid of Human Good

i guess i was punk once

Slow-Cooked Vegetarian Boston Baked Beans

2 Comments

Slow-Cooked Vegetarian Boston Baked Beans

I love baked beans. I love them in the winter, when baking them in the oven warms the house, and in the summer, when using the slow cooker makes having them and a cool house a possibility. I love them served over brown bread and I love them at cookouts. They are delicious, but they definitely take planning.

Soak your beans overnight:

Slow-Cooked Vegetarian Boston Baked Beans

Drain them:

Slow-Cooked Vegetarian Boston Baked Beans

Cover with fresh water and boil for five minutes (I did all of this in the morning before leaving for work. While the beans were boiling, I made the sauce.)

Slow-Cooked Vegetarian Boston Baked Beans

Grate two medium onions:

Slow-Cooked Vegetarian Boston Baked Beans

And whisk together with all sorts of yummy stuff:

Slow-Cooked Vegetarian Boston Baked Beans

Dump the beans and sauce into your slow cooker:

Slow-Cooked Vegetarian Boston Baked Beans

Add water to cover, cook on lowΒ  for 7 – 8 hours:

Slow-Cooked Vegetarian Boston Baked Beans

Enjoy! We ate ours with grilled chicken and Mick’s mom’s delicious cucumber salad!

Slow-Cooked Vegetarian Boston Baked Beans

Slow-Cooked Vegetarian Boston Baked Beans

  • 1 pound dried navy or kidney beans, soaked 5 hours (or overnight)
  • 2 medium onions, grated
  • 1/3 cup molasses
  • 1/3 cup maple syrup
  • 1/4 cup ketchup
  • 1 14.5 oz. can of crushed tomatoes
  • 1.5 teaspoons smoked paprika
  • 1 tablespoon dry mustard
  • 1/4 to 1/2 teaspoon cayenne
  • 2 teaspoons tamari
  • Bourbon or rum- I usually put in two glugs (Southern Comfort is especially good in this recipe)
  • 2 tablespoons cider vinegar
  • 1 teaspoon salt
  • Freshly cracked pepper

After soaking the beans overnight (at least 5 hours), drain them, cover with fresh water, and bring to a boil for 5 minutes. Drain again. Whisk together all of the remaining ingredients and place in a slow cooker with the beans. Add water to cover the beans. Cover and cook on low until the beans are very soft, 7 to 8 hours. Check periodically and add more water, if needed, to keep the beans from drying out.

About these ads

Author: Marianne Gries

Hi my name is Marianne Gries, welcome to Art is the Handmaid of Human Good. I use this space to write about and share pictures of things that interest me. That includes my life in Lowell, my bike commutes, the food I cook and eat, the beer I drink, my dogs, home improvement projects, vacations, knitting, and interesting things and places I see and visit. Thanks for stopping by!

2 thoughts on “Slow-Cooked Vegetarian Boston Baked Beans

  1. Those beans look AMAZING. Thank you for the recipe, going to make them soon! :)

    http://www.OCveganista.com

  2. The baked beans sound so good! And also, I’m sending this page to my mom, so she can see that she is now famous. I hope you liked the salad!

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 1,064 other followers