Baked Beans in a Slow Cooker: Vegetarian Style

Step 1

Soak the beans in a large bowl, covering them with water by about an inch. Let them sit overnight. The next day, drain the beans and put them in a pot with a quart of fresh water and a piece of kombu. Bring it to a boil, then cover and let it simmer gently for about 30 minutes. Drain the beans again.

Step 2

Chop the onion finely or puree it in a food processor, then spread it evenly on the bottom of your slow cooker. Add the drained beans on top and pour in enough fresh water to just cover them.

Step 3

In a separate bowl, whisk together the vinegar, dry mustard, ketchup, molasses, brown sugar, and black pepper. Stir this flavorful mix into the slow cooker. To keep things moist, cover the slow cooker with a layer of foil and then the lid.

Step 4

Cook everything on low for about 4 hours. Every hour or two, peek in to make sure the beans are still covered with water, adding more hot water if needed. After 4 hours, scoop out about a cup of beans and mash them up, then stir the mashed beans back into the pot. Let it cook for another 6 hours.

Step 5

When it’s all done, stir in the liquid smoke to give the beans a nice, smoky kick before serving.

How To Serve It Best

Serve warm with crusty bread or over a bed of rice for a filling meal. It also pairs well with a fresh green salad or roasted vegetables to add some crunch and color to your plate.

Keeping It Fresh

Let the beans cool completely before storing them in an airtight container. They keep well in the fridge for up to 4 days and can be frozen for up to 3 months. Reheat gently on the stove or in the microwave.