My slow cooker is out so I figured I should use this time at home to make some staples I can freeze and enjoy later. This classic for baked beans did not disappoint. It was so easy; I soaked the beans one night, put it all together early in the morning and let it cook all day. The result is a rich almost caramel like saucy bean.
The beans held their shape quite well and the sauce was nice and thick. It makes a big batch so I put some in the fridge and portioned the rest away in the freezer for a future more hectic day.
I didn't have savory so used some sage instead. I couldn't find my whole cloves so I used a pinch of ground; turned out all good.
Vegetarian Baked Beans
Not Your Mother's Slow Cooker Cookbook, Beth Hensperger & Julie Kaufmann
1 pound dried white navy beans
1/4 cup ketchup
1/4 cup pure maple syrup
1/4 cup molasses
1 1/4 teaspoons dried summer or winter savory, or 2.5 teaspoons chopped fresh
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon black pepper, freshly ground
1 medium sized white onion, peeled, left whole, scored with an in the root end, and studded with 4 cloves
boiling water to cover
1/2 cup butter, cut into pieces
1. Rinse the beans in a colander under cold running water; pick over for damaged beans and small stones. Transfer to the slow cooker. Cover with cold water by 2", soak overnight and drain.
2. Cover the beans with fresh water by 3". Cover and cook on HIGH for 1 1/2 hours, until still undercooked. Drain.
3. Return the beans to the cooker and add the ketchup, maple syrup, molasses, savory, baking soda, salt and pepper; stir to mix well. Press the whole onion down into he center of the beans. Add boiling water to cover by 1/2"; stir gently. Cover and cook on HIGH to bring to a boil, then reduce the heat to LOW and cook until the beans are soft, thick, and bubbling, 10-12 hours.
4. Remove the onion and stir in the butter until melted. Taste for seasoning and serve hot.
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