As far as inexpensive, nutritious plant foods go, legumes are hard to beat! Even using organic cannellini beans, this whole dish costs me only about $3 and packs a serious nutritional punch.
If you’re unfamiliar with tamarind, you can pick some up at your local Asian market. One can of concentrate only costs a couple dollars and lasts for quite awhile. It adds a pleasant acidity to the baked beans in lieu of the cider vinegar that I usually use.
If you don’t own a slow cooker, this recipe can be adapted to the oven. Try cooking in a lidded casserole dish for 6-8 hours at 250F.