Baked beans are not the healthiest thing ever, but they are delicious. Most canned baked beans have meat or meat products in them, and even the vegetarian variety are loaded with sodium. I wanted to make a vegan variety and found this relatively simple crockpot recipe. You can further reduce the sodium content by using reduced sodium broth in this recipe.
Vegan Baked Beans
- 1 pound small white beans (I used Great Northern beans)
- 1 cup vegetable broth
- 1 medium yellow onion, diced
- 1 green pepper, diced
- 2 cloves garlic, minced
- 1/2 cup molasses
- 1/2 cup dark brown sugar
- 1 tbsp olive oil
- 1/4 tsp paprika
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper
- 3 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 bay leaf
- Soak the beans for a minimum of eight hours or overnight, according to package directions. When they’re done soaking, rinse and drain the beans and set them aside.
- Add all of the ingredients except the beans and bay leaf to your crockpot. Mix together. Add the beans and bay leaf and stir.
- Cook for 8-10 hours on high or 12-14 hours on low, checking to make sure there’s enough liquid in the crockpot after a few hours. Once everything has come together and beans are as tender as you’d like, remove the bay leaf and serve.
These finished cooking fairly late at night so I didn’t get the chance to try more than just a bite or two until today. They’ve got a bit of a kick to them (though I’m kind of spicy-averse these days, so take that how you will) but they’re really good. You could add a touch of maple syrup to them if you’d like, to add some sweetness and/or combat the spiciness.
Source: Adapted from Kitchen Treaty