Best Vegetarian Boston Baked Beansno Cans Recipes

Slow Cooker

Provided by Kare for Kitchen Treaty

Time 18h15m

Number Of Ingredients 15

1 pound dried small white beans or navy beans
Water for soaking beans
1 medium yellow onion (diced)
1 medium green pepper (diced)
1 cup vegetable broth or water
1/2 cup molasses (I use Grandma's original)
1/2 cup dark brown sugar
1 tablespoon olive oil
2 teaspoons dry mustard
1/2 teaspoon smoked paprika
1/8 teaspoon cayenne pepper (more or less to taste)
3 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 bay leaf
5-6 dashes Tabasco sauce (optional)

Steps:

Soak. Rinse the beans and sort through them, discarding any beans that look "off" or any foreign objects. Place beans in Crock Pot and cover with 3-4 inches of water. You can also add them to a pot or bowl; I just like to use my Crock Pot stoneware because in the end that's one less dish to clean. Cover and let soak overnight or for at least 8 hours. Pour the soaked beans into a colander and rinse well. Rinse out the Crock Pot. Set soaked beans aside; you'll add them back to the Crock Pot in a minute.
Assemble. Add onion, pepper, broth, molasses, brown sugar, olive oil, dry mustard, smoked paprika, cayenne pepper, salt, and pepper to Crock Pot. Mix until combined. Add back your soaked and drained beans and stir until combined. Add bay leaf.
Cook. Cook on high for 8-10 hours or on low for 12-14 hours. Note: Slow Cookers can vary, so the first time you make this, you may want check on it periodically and see if you need more broth or water after the first few hours. But don't worry, your beans shouldn't turn to mush! The molasses helps to prevent that.
Leftover beans keep up to three days refrigerated in an airtight container. They also freeze well.

Vegetarian Boston Baked Beans/No Cans image

Provided by Shahana

Categories Beans

Time 3h30m

Yield 4 serving(s)

Number Of Ingredients 8

1 small onion
1 cup dried white bean
water, for soaking the beans
1/2 cup water, reserved from the above amount
1/4 cup molasses
1/4 cup ketchup
1 teaspoon dry mustard
1/8 teaspoon pepper (to taste)

Steps:

Sort and rinse beans.
Put in pot with water to cover 1 inch over beans.
Bring just to a boil, remove from heat and let stand 1 hour.
Add water if needed and return jus to a boil, reduce heat, simmer very gently 1 hour.
Drain beans, reserving water.
Preheat oven to 300°F.
Put the onion in a deep casserole and cover with the beans.
In saucepan, combine the 1/2 cup water, molasses, ketchup, mustard and pepper.
Bring to a boil; pour over the beans.
Set casserole on the middle shelf of the oven and bake for 1 hour WITHOUT STIRRING, until the beans are glazed on top and most of the liquid has been absorbed.