Let’s just say you’re a vegetarian, and you’re invited to a potluck cookout for Memorial Day. The main dish is…barbecue. Great. You can:
- Go and act holier-than-thou, eating nothing. (Bad idea, if you want another invite.)
- Make a meal on chips + potato salad and leave starving.
- Offer to make the baked beans, so you know they’re vegetarian AND you have something filling to eat.
I choose #3! Since Vore has been in a Boston Butt smoking mood lately, I’ve had a few chances to work on baked beans. It took three tries to get these just so, but we have a winner!
This recipe takes 10 hours in the slow cooker, so it works well with Vore’s overnight smoking routine. The beans aren’t too tart or too sweet, and they’re smokey enough to satisfy bacon lovers. Here’s how to make the perfect baked beans:
Vegetarian Baked Beans in the Crockpot
1 pound dried pinto beans
1 tablespoon EVOO
2 cups onion, chopped
1 medium bell pepper, chopped (1.5 cups)
2 tablespoons minced garlic
1 scant tablespoon salt
1 tablespoon dried mustard
1 tablespoon smoked paprika
1 tablespoon vegan Worcestershire sauce
1/3 cup + 1 tablespoon apple cider vinegar
1/4 cup all natural ketchup
1/4 cup molasses
1/4 cup brown sugar
2 teaspoons liquid smoke
1 bullion cube dissolved in 2 1/4 cups water
*Set them in a large bowl, cover with a ton of water and let them soak for 8 hours, or overnight.
*Get our your 4 quart slow cooker and add the olive oil. Use your hands to smear it around the crock. No sticking on my watch!
*Add the onion and bell pepper to your slow cooker crock, then the beans.
*In a separate bowl, mix everything else–the spices, sauces, vinegar, sugars, bullion, water–e.v.e.r.y.t.h.i.n.g. Wisk together, then pour into the slow cooker. The liquid should just barely cover the beans.
*Set your slow cooker to low and let the beans cook for 10 hours. Keep the lid tight–no peeking!
*Give your beans a taste–are they cooked through? If so, transfer to a serving dish and be on your way. Happy Memorial Day!