Slow Cooker Tamarind Baked Beans

  • Servings : 5-6

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.


  • 1 lb. dried white beans
  • 1 large onion, diced
  • 3 C. vegetable broth
  • 2/3 C. sugar (brown or white)
  • 1/4 C. tamarind concentrate
  • 1 T. liquid smoke
  • salt and pepper, to taste
  • cornstarch, optional


Step 1

Sort beans. Cover with water in a medium bowl and soak overnight.

Step 2

In the morning, drain and rinse beans. Combine beans, onion, vegetable broth, sugar, tamarind concentrate, and liquid smoke in slow cooker.

Step 3

Cook beans, covered, for 4-6 hours on high or 8-10 hours on low.

Step 4

Once beans are tender, check for seasoning. Add salt and pepper to taste.

Step 5

If you'd like a thicker sauce, make a slurry of a tablespoon of cornstarch and a couple tablespoons of water. Add to beans, stir well and bring beans to a boil until sauce has thickened.

Loves baking, gardening and preparing delicious, compassionate meals for her vegan family of four.

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