Our family has always liked baked beans. I grew up with canned baked beans, but now I make them myself, and they are so much better!
I take a shortcut with canned navy beans, but you could definitely cook beans from scratch instead. Either way, these are fabulous served with tempeh burgers, corn on the cob, and coleslaw for a perfect warm weather dinner outside.
HOMEMADE BAKED BEANS
1 onion, diced
3 14-ounce cans navy beans, drained and rinsed
1 8-ounce can tomato sauce
4 tablespoons date syrup
4 tablespoons unsweetened ketchup (I use Primal Kitchen Organic Unsweetened Ketchup)
4 teaspoons yellow mustard
1 teaspoon hot sauce
1 teaspoon kosher salt
1/2 teaspoon black pepper
Heat a large nonstick skillet (like Scanpan) over high heat. Add onions and dry sauté until translucent. Sprinkle a little bit of water as needed to prevent sticking to the pan. When soft and golden, remove from heat and set aside.
Meanwhile, mix all other ingredients in a medium saucepan. Bring to a simmer. Add sautéed onions. Stir well. Remove from heat.
Carefully pour the beans mixture into a Slow Cooker to finish cooking. (I use a 3.5 quart Cuisinart that I love because it’s programmable, reliable and easy to use.) Cover and cook on low for 2 or 3 hours, or until sauce thickens a little bit, and the beans are tender and flavorful.
Serve hot and enjoy!
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen