Vegetarian Baked Beans

Name: Vegetarian Baked Beans

Ingredients:

1.5 lb (3 cups) dried navy beans
water
1 medium onion, chopped
3/4 cup molasses
1.5 tablespoon dry mustard
1.5 tablespoon Worcestershire sauce
1.5 teaspoon salt
1/2 teaspoon vinegar

Instructions:

Soak dried beans in 9 cups of water for 6 or more hours.
Heat beans and water in slow cooker at high setting for 3 more hours, until beans are tender.
Drain and save the water.
Mix 1.5 cups of the bean water with the onion, molasses, mustard, Worcestershire sauce, salt, and vinegar.
Pour mixture over beans and cook in slow cooker at low setting for at least 12 hours, or 6 hours at high setting.
Stir once or twice during the process.
If the beans become too dry, add a little more of the bean water.

Yield: Serves 8 or so

Comments: One option instead of an overnight soak is to rinse beans and put in a large pot with 6-8 cups of hot water for each pound of beans. Bring to a rapid boil and boil for two minutes. Remove from heat, cover, and let stand for 1 hour. Drain and rinse beans.
9/21/2003 - I cooked the beans for 18 hours in our crockpot, added extra water once, and they came out fine.
11/9/2003 - I soaked the beans overnight, and then started heating them at 4:30 AM by using a timer. I cooked them on low from 8 AM for four hours and then cooked them on high for another four hours, adding a cup of hot water once and stirring about once an hour, but they still were a little crisper than I wanted.
7/4/2005 - I soaked the beans from 10 pm and used a timer to start heating them at 4 am. By 8 am, they seemed tender. I cooked them on low from 8:30 am to 1:50 pm, and then cooked them on high until 6:30 pm. I did not have to add any water. Also I used a teaspoon of salt substitute in place of salt.
7/4/2006 - Similar to previous year - soaked the beans from 8 pm and used a timer to start heating them on high at 3 am. By 8 am, they seemed tender. I cooked them on low from 8:30 am till dinner at 5 pm. I did not have to add any water; in fact they seemed too moist and I skimmed off ~1/2 cup of liquid an hour before serving.
5/5/2013 - I followed the option to boil the beans and let it stand for one hour. Then I cooked them in the slow cooker at low for 24 hours, starting at 1 pm. At 6 the next morning the beans seemed a little dry so I added an unmeasured amount of water. When I started, I accidentally added way too much vinegar. The next morning, Gail tasted it and thought it needed more salt and sweetening. I added another teaspoon of fake salt and a half cup of molasses. It tasted OK.
10/4/2014 - I soaked the beans for 6 hours starting at 10 a.m. the previous day. Then I heated them on HIGH for 6 hours because we were away from home for that long. At the end of 6 hours, they were tender! Next I cooked them with the sauce on LOW for about 17 hours, stirring at 9 hours and 13 hours. I did not have to add any extra water, and the beans could have been served earlier.
12/25/2018 - I started soaking the beans in the Crock-pot at noon the previous day, and let them soak for 6 hours. After heating them at HIGH for 4 hours, I drained and saved the water. I followed the recipe, and set the beans to cooking at LOW for 9 hours. They were still a little crunchy so I added 1/2 cup of water, and turned them up to HIGH again for another 3 1/2 hours. They were OK when served. The recipe filled the Crock-pot approximately to the 2/3 level.
1/1/2021 - I forgot to buy black-eyed peas for Hoppin’ John for New Years Day so I substituted this. I started at 6:20 AM and boiled 1 pound of great northern beans for 10 minutes before letting them stand for an hour (see option). Then I put them in the crockpot with 9 cups of water, and cooked them on HIGH for 3 hours according to the recipe. Next I followed the recipe to drain the beans and make the mixture. At 11:10 AM, I added the mixture to the beans and a pound or more of ham steak. I added a little extra liquid to cover the beans. Then I started the cooker on HIGH again. In mid afternoon there seemed to be too much liquid, so I uncovered the Crock-pot for about 1 1/4 hours. I served them at 5:15 PM, and they were tender enough, though still a little liquid. The Crock-pot was about 1/2 filled. I served them with rice and spinach. I added black pepper to mine to get a little better flavor.

Source:

Return to the main page