Slow Cooker Vegetarian Baked Beans with Kombu

Name: Slow Cooker Vegetarian Baked Beans with Kombu
Prep time: 15 min
Cook time: 10 h 30 min
Total time: 10 h 45 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 pinch Black Pepper; 1 tbsp Brown Sugar; 1 whole Dashi; 0.5 cup Dry Mustard; 0.5 cup Ketchup; 1 tbsp Liquid Smoke; 0.25 cup Molasses; 1 lb Navy Beans; 1 whole Onion; 1 qt Water; 2 tsp White Vinegar

Side Dish 🥗Dinner 🍽️Lunch 🥪 American Low-Carb Low-Sodium Heart-Healthy ❤️Vegetarian 🥦Vegan 🌱Plant-Based 🌻Halal 🕌Pescatarian 🐟

Slow Cooker Vegetarian Baked Beans with Kombu deliver a rich, deep flavor thanks to kelp’s subtle umami layered into a molasses-ketchup glaze. The beans are tender and saucy with gentle smoke and a hint of tang, perfect for piling beside grilled mains or spooning over cornbread at casual gatherings and potlucks.

Prep15 mins
Cook10 hrs 30 mins
Serves8
DifficultyMedium

1

Put the beans in a large bowl and add enough water to cover them by 1 inch. Soak overnight.
2

The next day, drain the beans and put them in a pot with 1 quart fresh water and the kombu. Bring to a boil, cover, and simmer for 30 minutes. Drain the beans.
3

Puree the onion in a food processor. Spread the puree over the bottom of the slow cooker insert. Add the drained beans and enough fresh water to cover.
4

In a bowl, mix the vinegar, dry mustard, ketchup, molasses, brown sugar, and black pepper, then stir this mixture into the slow cooker. Cover the top with aluminum foil and the slow cooker lid.
5

Cook on Low for 4 hours. During cooking, check every 1 to 2 hours to make sure the beans stay covered with water; add hot water as needed. At 4 hours, transfer 1 cup beans to a bowl and mash them. Return the mashed beans to the slow cooker. Continue cooking for another 6 hours.
6

Stir in the liquid smoke before serving.