Vegan Baked Beans a La Crock Pot
- Reviews 2
Ready In: 8 hrs 30 mins
Serves: 6
Ingredients
- 2 cups dried navy beans (sub kidney beans if you wish)
- 1⁄3 cup unsulphured molasses
- 1⁄4 cup brown sugar
- 1 tablespoon mustard powder
- 1⁄4 teaspoon cayenne (or more if you choose)
- 2 teaspoons nutritional yeast
- 3 drops liquid smoke (optional)
- 3 teaspoons Braggs liquid aminos (or sub light soy or tamari)
- 2 medium onions, chopped
- 4 garlic cloves, minced
- 1 teaspoon sea salt
- pepper
- water
- 2 bay leaves
Directions
- Night before: Soak the beans in plenty of water.
- When you're ready to get the crock pot going, drain the beans then add them to a large pot on the stove. Cover them with fresh water and bring to a boil, boil for 15 minutes and then drain.
- While the beans are boiling, mix together the molasses, sugar, mustard powder, cayenne, nutritional yeast, liquid smoke and braggs/tamari in a bowl.
- Turn your crock pot to low. Add in the par-boiled beans, the molasses mixture, onion, garlic, salt and pepper. Stir well to combine. Add enough water to just cover the beans, stir again. Lastly, add in the bay leaves.
- Cook on low until beans are very soft, about 8 hours. Check periodically and add more water if need be - you don't want it to dry out, and all depending on your crock pot -- it could. Adjust seasoning to your taste. Enjoy with some crusty bread and a salad!
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