Slow Cooker Vegetarian Boston Baked Beans
A meatless baked bean dish that is worthy to please meat eaters and non-meaters alike.
Servings: 6 -8
Ingredients
- 1 lb dried navy beans sorted & rinsed-Soak beans in water for 8 hours if you prefer
- 1 medium onion small diced
- 1 medium green bell pepper small diced
- 4 cups water
- 1/2 cup molasses
- 1/2 cup dark brown sugar
- 1 T olive oil
- 2 t dry mustard
- 1 t smoked paprika
- 1/4 t cayenne pepper more or less, depending on your spicy preference
- 3 t kosher salt more salt can be added later if needed
- 1/4 t ground black pepper
- 1 dry bay leaf
- 6 dashes hot sauce
Instructions
- Pour all ingredients in your slow cooker and give them stir.
- Cook on low for 10 to 16 hours. (If you soak your beans, they will not have to cook the full 16 hours.)
- Add more salt if needed. (I had to add another 1/2 t salt after cooking)
- Remove bay leaf before serving.
- Enjoy!
Notes
Recipe adapted from: Oh My Veggies