As far as inexpensive, nutritious plant foods go, legumes are hard to beat! They’re perfect in this vegan slow cooker baked beans recipe. This dish is budget-friendly, easy to make, and packs a serious nutritional punch.
Rinse beans in a colander and then transfer to a medium bowl. Cover with water and soak overnight.
In the morning, drain, and rinse the beans. Combine beans, onion, vegetable broth, sugar, tamarind concentrate, and liquid smoke in the slow cooker.
Cook beans, covered, for 10 to 12 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 of tablespoons of water. Add to beans, stir well and bring beans to a boil until sauce has thickened.
Notes
To Make Without a Slow Cooker: If you don't own a slow cooker, this recipe can be adapted to the oven. Combine the soaked beans with the same ingredients and cook in a lidded casserole dish in a 250° F oven for 6-8 hours. Stir occasionally.
Soaking the beans is an essential step when using the slow cooker to prepare dried beans.
Cannellini beans cook up creamier than other varieties of white beans.
Store leftovers. In the fridge for up to five days or freeze for up to three months. Reheat them in a pot on the stove over medium heat.