Homemade Baked Beans Recipe
1.5 lbs (3 cups) dried small white beans, or navy beans or cannellini beans
1.5 cups vegetable broth
1 cup mushroom broth
½ cup tamari
½ cup dried porcini mushrooms
1 (6 ounce) can tomato paste mixed with ½ cup of vegetable stock until smooth
½ cup honey
½ cup organic brown sugar
1 tsp cayenne pepper
1 ea bay leaf
2 tablespoons dried mustard
2 garlic cloves, minced
Sautéed minced onion
Preparation (for prep in Crock Pot)
• Soak navy beans overnight. You can soak longer — up to 12 hours — for even softer baked beans.
• Drain beans and rinse off.
• Add all the ingredients.
• Stir all ingredients together.
• Cover Crock Pot and cook 6-7 hours on high, or 10-12 hours on low. These slow cooking times are approximate, so cook until the beans are soft and the sauce is rich. Add water to the Crock Pot, if needed.
If you like your eyeballs, do yourself a solid and refrain from opening the lid during the early hours of cooking. Dried mustard is volatile stuff, and the fumes will burn your pupils if you dare peep into the pot. This is a great dish to serve with Tofu Hotdogs.
*Recipe courtesy of Charlie Ayers, chef and owner of Calafia Café, Palo Alto, CA.*