Vegan Barbecue Baked Beans

• Vegan
• Gluten free

• Produce

  • 1 Bay leaf, large
  • 1/2 tsp Chilli flakes
  • 3 large cloves Garlic
  • 1 Onion, large
  • 1 tsp Rosemary, dried
  • 3 cups Tomatoes, canned

• Condiments

  • 1/3 cup Maple syrup
  • 1 heaping tbsp Mustard
  • 2 tbsp Strap molasses, black

• Baking & Spices

  • 1 tsp Pepper
  • 2 tsp Salt

• Oils & Vinegars

  • 1/2 cup Apple cider vinegar

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Liquids

  • 250 ml 1 cup of water / around

Found on avirtualvegan.com

Description

Ingredients

• 1.5 cups of small dried white beans, soaked overnight (see recipe note if you forget to soak them) navy or great northern beans work best. If you dont have dried you may use 4.5 cups of canned beans
• 1 large onion
• 3 large cloves of garlic
• 3 cups canned crushed tomatoes (see recipe note)
• 1/2 cup apple cider vinegar
• 1/3 cup maple syrup
• 2 tablespoons blackstrap molasses
• 1 heaping tablespoon mustard (any wet variety)
• 1 teaspoon ground cumin
• 1 large bay leaf
• 1 teaspoon dried rosemary
• 1/2 teaspoon chilli flakes or powder (to give flavour not heat)
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 heaping tablespoon of smoked paprika OR liquid smoke (see recipe notes for advice on amounts) DO NOT use both. They both give good results.
• 1 cup of water / around 250mls

Directions

• First you need to cook your soaked beans (see recipe notes if you forgot to soak them) Drain off the soaking water, cover with fresh water and bring to a boil then simmer for about 40 minutes. They dont have to be completely cooked through as they will continue to cook once you get everything together in the pan. If you are using canned beans skip this step. Once the beans have cooked for 40 minutes drain them then continue onto the steps below depending on your cooking method.
• Add all of the ingredients to your slow cooker. Cook on low for 8 hours (I have left them for up to 10 hours in my crock-pot , or on high for 5 hours. Remember that all slow cookers are slightly different so I would suggest that you make sure you are semi around for the last couple of hours of cooking just in case your slow cooker runs hotter)
• Saute onions and garlic until transparent.
• Add the rest of the ingredients and cook over a medium heat until just starting to bubble.
• Turn down to low, cover and cook for around 3 hours or until the beans are very soft and the sauce is thick and rich. Check them often and stir to make sure they arent sticking to the bottom or drying out. If they are just add a few drops of water to bring them back to the consistency you want.
• If baking in the oven once a simmer has been reached transfer to a covered oven proof dish and bake in a preheated oven on 300 ° F for 3 - 4 hours or until the beans are soft and the sauce is thick and rich. Again check every hour or so to make sure they are ok and not drying out.