Meatless Monday: Slow Cooker Baked Beans (finally a recipe that works!)
Soaking and precooking your beans will ensure that your finished baked beans are soft. This recipe makes a big batch that tastes even better next day.
Author: Mary Gillespie
1lb/ 454 g navy beansor small white beans
2tablespoons/ 30 ml vegetable oil
2cups/ 500 ml finely chopped onion
1-1/2cups/ 375 ml tomato paste or sauce
1teaspoon/ 5 ml salt
1/2cup/ 125 ml brown sugar
1/4cup/ 60 ml molassesmaple syrup, honey or additional brown sugar
1/4cup/ 60 ml cider vinegar
1teaspoon/ 5 ml dried mustard
1teaspoon/ 5 ml dried ginger
1/2teaspoon/ 2.5 ml ground pepper
In large bowl, cover beans with water and soak for up to 18 hours.
Drain water, and place beans in large saucepan. Cover beans with fresh water and bring to a boil. Reduce heat and simmer beans for 1-1/2 hours until a bean can be easily crushed with the back of a spoon. The bean skin should be soft, and the inside of the bean mostly smooth.
While beans are cooking, heat a pan over medium-low heat. Add oil to heat pan and swirl to cover pan.
Add onions and cook until soft. Add tomato sauce or paste and stir to coat onions. Cook for 1-2 minutes.
Add salt, brown sugar, molasses, mustard, ginger and pepper. Cook, stirring for 5 minutes and remove from heat.
Add cooked beans to slow cooker and spoon tomato sauce over. Stir to coat beans. Cover beans with boiling water so that there is an inch of water above the beans. Cover and turn slow cooker to high. Cook on high for one hour, then reduce heat and cook for 8-10 hours (the time will vary depending on your slow cooker.)
If the beans still seem liquidy at the end of the cooking tiem, remove the llid of the slow cooker and turn the heat up to high. Let cook for 30 minutes to reduce the sauce.