As a young vegetarian I often turned to the old canned standby: baked beans. On those days I was too busy studying or too lazy to cook, I’d pop open a can. When I was feeling fancy I’d even eat it out of a bowl! Fast forward to my adult self (and October Unprocessed), and I couldn’t bring myself to eat such a mess!
This is where my love of the slow cooker comes in.
These beans are almost *too easy* to make, and disappear fast! I always imagine this recipe making lunches for a week, but in truth we tend to eat them all within a day or so!
These beans make a hearty, soul-satisfying and easy meal that can be prepped in just a few minutes and left to cook all day. Adapted from here.
- 2 cups (16 oz) dried navy beans
- 1/2 pound bacon, diced (optional, substitute 1 tsp liquid smoke for vegetarian beans)
- 1 onion, diced
- 3 Tbsp molasses
- 2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp mustard powder
- 1/2 cup ketchup (try homemade or organic)
- 1 Tbsp Worcestershire sauce (try a vegan variety or substitute soy sauce)
- 1/4 cup brown sugar
- Soak beans overnight in plenty of cold water.
- Drain beans and add to slow cooker with bacon (if using) and onion, stirring to combine.
- In a bowl, combine remaining ingredients. Pour over beans in slow cooker, stirring to evenly coat. Add enough cold water to barely cover beans.
- Heat on “low” 8-10 hours. Serve with salad or steamed veggies and cornbread.
This week we had them with a side of steamed asparagus and freshly baked cornbread (I used Isa’s recipe here, it’s super easy!). The best part is the way the apartment smells when you come in out of the cold to dinner ready in the slow cooker!