Veganomicon: The Ultimate Vegan Cookbook
Tags: vegetarian beans vegan crockpot
Recipe Reviews
BethNH from , NH
This is the first time I've ever made homemade baked beans.
I doubled the recipe because I'm bringing it to a large gathering. I followed the directions and cooked the onions and garlic on the stove and started the sauce there as well. I then added the sauce to the beans in a crockpot.
I cooked the beans in the crockpot on low for 6 hours before turning it down to warm. All the flavors came together perfectly - they're not too sweet nor do they taste of molasses. They're just right.
This recipe adapts perfectly to the crockpot and I'd recommend cooking them this way during the summer to avoid turning on the oven. They make the house smell wonderful.
EDIT: I have since made these in the crockpot again. This time I did not precook the onions and garlic on the stove - just tossed them raw into the crockpot - and the beans were still just as good.
(edited 11th September 2011) (1) comment (3) useful
Leeka from Hamilton, ON
My husband and I really enjoyed these beans. Unfortunately, because I didn't have the required light molasses, I had to use a very strongly flavoured dark molasses and my daughter couldn't get past the overpowering smell and flavour. I cut the amount in half and added some agave nectar to replace it but it did not mask the strong smell. I will definitely have to re-stock my pantry because these simple baked beans were very satisfying and we enjoyed them paired with fluffy steamed rice and veggies.
This is a fairly quick recipe to put together and then throw in the oven for an hour while you prepare the rest of your meal.
(edited 26th June 2011) (9) comment (3) useful
Queezle_Sister from Salt Lake City, UT
This was such a good baked bean flavor - amazing! I selected this recipe because I had frozen cooked white beans in my freezer. I used a Vidalia onion instead of regular yellow, a bit of extra garlic, but otherwise followed the instructions.
This recipe reminded me of my mother's baked bean pot, and that I had not seen a baked bean pot in many years. I used a pyrex casserole pan with a lid. Mine was a bit runny after 45 minutes, so the last 15 minutes cooked with the lid off. Everyone enjoyed it a lot, and I'm sure I'll make it again.
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