This hearty and flavorful dish is perfect for anyone looking to enjoy a comforting meal without meat. Easy to prepare in the slow cooker, it’s packed with wholesome ingredients and rich, savory spices.
Start by soaking the beans in a large bowl with enough water to cover them by about an inch. Let them sit overnight. The next day, drain the beans and transfer them to a pot with a quart of fresh water and a piece of kombu. Bring it to a boil, then cover and let it simmer gently for about 30 minutes. Once that’s done, drain the beans again.
Next, toss the onion into a food processor and blend it until smooth. Spread this onion puree across the bottom of your slow cooker insert. Add the drained beans on top, then pour in enough fresh water to just cover everything.
In a separate bowl, mix together the vinegar, dry mustard, ketchup, molasses, brown sugar, and black pepper until well combined. Pour this sauce over the beans in the slow cooker. To keep things extra sealed, cover the top with a layer of aluminum foil before placing the slow cooker lid on.
Cook everything on Low for 4 hours. Every hour or two, check to make sure the beans are still covered with water—add some hot water if needed. After 4 hours, scoop out about a cup of beans and mash them up, then stir them back into the slow cooker. Let it cook for another 6 hours.
When everything is nice and tender, stir in the liquid smoke just before serving to give it that smoky kick.
- Soak the beans overnight to reduce cooking time and improve texture.
- Stir the beans occasionally during the last hour to prevent sticking.
- Adjust the sweetness or spiciness by adding more brown sugar or chili flakes to suit your taste.
This dish is a delicious and comforting option that’s easy to prepare and packed with flavor. It’s perfect for those who want a hearty, meat-free meal that still feels rich and satisfying. Plus, using a slow cooker means you can set it and forget it, making mealtime stress-free.
Serve these beans over toasted bread or alongside cornbread for a classic pairing. They also go well with rice, roasted vegetables, or a fresh green salad to balance out the rich flavors.
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove or in the microwave, adding a splash of water if needed to keep the beans moist. You can also freeze portions for up to 3 months.
