September 20, 2013 September 20, 2013/ Morgan 
The moment it starts to cool down at the tail end of summer I start getting out my slow cooker (crockpot.) It warms up part of my house while cooking something that I don’t have to tend to. That’s efficient for you! I love cooking beans, soups, fruit butters and other dishes in it.
I have been craving baked beans lately and for a few times I relied on some really great but too expensive organic vegan baked beans from the store. I figured I could make my own for a fraction of the price and control all of the ingredients. It’s so easy that I feel guilty that I haven’t ever made this before.
We’ve been eating them with a side of corn on the cob (I’m loving summer corn – I don’t want THAT to end!) and some veggies. They’re even good for breakfast (yes, they are!)
- 1 lb (2 cups) dried navy beans
- 4 cups water
- 1/3 cup prepared mustard
- 1/3 cup molasses
- 1/3 cup maple syrup or sugar
- 1 teaspoon liquid smoke
- 1 chopped bell pepper (any color)
- 1 chopped onion
- 1 minced jalapeno (optional)
- 1 teaspoon salt
Soak your dried beans in a large bowl with water (cover by several inches) for at least 12 hours. Drain the water off and add the soaked beans to your slow cooker.
Add in all of the remaining ingredients EXCEPT the salt.
Cook on low for 10-12 hours (you may want to check them at 8 hours depending on the size and model of your slow cooker.) You can cook them on high for 5-7 hours.
Stir in the salt at the end. Feel free to add more or less salt to your liking.