Slow Cooker Tamarind Baked Beans2013-08-16
- 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
Sort beans. Cover with water in a medium bowl and soak overnight.
In the morning, drain and rinse beans. Combine beans, onion, vegetable broth, sugar, tamarind concentrate, and liquid smoke in slow cooker.
Cook beans, covered, for 4-6 hours on high or 8-10 hours on low.
Once beans are tender, check for seasoning. Add salt and pepper to taste.
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.
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