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:
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.)
Grate two medium onions:
And whisk together with all sorts of yummy stuff:
Dump the beans and sauce into your slow cooker:
Add water to cover, cook on low for 7 – 8 hours:
Enjoy! We ate ours with grilled chicken and Mick’s mom’s delicious cucumber salad!
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.
Friday, June 11, 2010 at 2:54 am
Those beans look AMAZING. Thank you for the recipe, going to make them soon! 🙂
Monday, June 14, 2010 at 8:02 am
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!