The slow cooker is an amazing invention. I am actually going to be buying a smaller one and packing it with me when we move to the Dominican Republic, that’s how much I *heart* slow cookers. Before vegan life I admit I rarely used the slow cooker for anything other than roast beast, or baked beans.
Gladly, baked beans are something that is perfectly acceptable fare for vegans and those allergic to everything else in sight like Levi.
- 2 cups white beans (450g pkg)
- 1/4 cup brown sugar
- 1/2 cup Earth Balance vegan ‘butter’
- 2 Tbsp molasses
- 1 tsp salt
- 1/2 tsp dry mustard powder
- 1 onion, chopped
- 1 cup ketchup
Rinse your beans well and pick out any stones or debris. Soak with enough water to cover well, overnight.
In the morning, drain beans, put them in your slow cooker. Add the onion, sugar, ‘butter’, molasses, salt and dry mustard powder. Top up with water to cover.
Turn slow cooker on Low and cook for 6 hours.
Stir in ketchup and let cook for 2 more hours.
Goes great with garlic (or no garlic) toast and corn on the cob. Total comfort food, right?