Vegetarian-Friendly Slow Cooker Baked Beans

Ingredients

• 1 pound dried navy beans
• 1 quart water
• 1 (4 inch) piece dashi kombu (dried kelp)
• 1 small onion
• 2 teaspoons white vinegar
• ½ cup dry mustard
• ½ cup ketchup
• ¼ cup molasses
• 1 tablespoon brown sugar
• 1 pinch ground black pepper
• 1 cup hot water, or as needed
• 1 tablespoon liquid smoke flavoring, or to taste

Step 1

Soak the beans in a large bowl with enough water to cover them by about an inch. Let them sit overnight. The next day, drain the beans and transfer them to 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. Once that’s done, drain the beans again.

Step 2

Toss the onion into a food processor and blend it until smooth. Spread this onion puree across the bottom of your slow cooker insert. Add the drained beans on top, then pour in enough fresh water to just cover everything.

Step 3

In a separate bowl, mix together the vinegar, dry mustard, ketchup, molasses, brown sugar, and black pepper until well combined. Pour this sauce over the beans in the slow cooker. To keep things extra sealed, cover the top with a layer of aluminum foil before placing the slow cooker lid on.

Step 4

Cook everything on Low for 4 hours. Every hour or two, check to make sure the beans are still covered with water—add some hot water if needed. After 4 hours, scoop out about a cup of beans and mash them up, then stir them back into the slow cooker. Let it cook for another 6 hours.

Step 5

When everything is nice and tender, stir in the liquid smoke just before serving to give it that smoky kick.