Nothing can beat these slow cooked, rich, deep & flavourful baked beans!
These thick, sweet & smoky slow cooked vegan baked beans need a little initial prep then you can leave them to do their thing while you do yours. You will be rewarded with a comforting & delicious pot of the most amazing baked beans with rich, deep & complex flavours. They can be cooked in a slow cooker, on the stove top or in the oven.
You Will Need
First you need to cook your soaked beans (see recipe notes if you forgot to soak them) Drain off the soaking water, cover with fresh water and bring to a boil then simmer for about 40 minutes. They don't have to be completely cooked through as they will continue to cook once you get everything together in the pan. If you are using canned beans skip this step. Once the beans have cooked for 40 minutes drain them then continue onto the steps below depending on your cooking method.
Slow Cooker Method
Add all of the ingredients to your slow cooker. Cook on low for 8 hours (I have left them for up to 10 hours in my crock-pot , or on high for 5 hours. Remember that all slow cookers are slightly different so I would suggest that you make sure you are semi around for the last couple of hours of cooking just in case your slow cooker runs hotter)
Stove Top or Oven Method
Saute onions and garlic until transparent.
Add the rest of the ingredients and cook over a medium heat until just starting to bubble.
Turn down to low, cover and cook for around 3 hours or until the beans are very soft and the sauce is thick and rich. Check them often and stir to make sure they aren't sticking to the bottom or drying out. If they are just add a few drops of water to bring them back to the consistency you want.
If baking in the oven once a simmer has been reached transfer to a covered oven proof dish and bake in a preheated oven on 300 ° F for 3 - 4 hours or until the beans are soft and the sauce is thick and rich. Again check every hour or so to make sure they are ok and not drying out.