Excerpted from Cook with Kindness, from Able Sense Publishing
During the fall and winter months, my mother would spend Sundays making baked beans. They would cook for hours in the oven and I can still remember how wonderful the house would smell. I love baked beans, but, honestly, I don’t have the time to hang around my kitchen all day. So I’ve created this recipe for the slow cooker. I get my beans, my house smells lovely, and I am free to come and go as I please. Remember to factor in the time for soaking and cooking the beans beforehand. If you would rather skip this step and use canned beans, you will need about 7 cups.
450-g bag navy beans
2-inch piece of kombu
28-oz (796 ml) can diced tomatoes
¼ cup Dijon mustard
½ cup maple syrup
⅔ cup molasses
2 tablespoons apple cider vinegar
1 teaspoon sea salt
½ cup dates, finely chopped
Place the beans in a large bowl, cover with plenty of water, and leave to soak overnight.
In the morning, drain the water, rinse thoroughly, and place in a large pot. Cover with cold water – roughly 3 cups of water to every cup of beans – and add the kombu. Bring to a boil, cover and simmer for about an hour, until the beans are tender. Drain and toss the beans into the slow cooker. Add the remaining ingredients and stir well.
Cook on high for 5 hours or on low for 8 hours.
Makes 6 servings.
Love this recipe? This is just one of dozens of delicious gluten free and vegan recipes you’ll find in Cook with Kindness.