My mom's baked beans are incredible. She made a big pot of them one of the last times I was back home in Wisconsin. After eating about half of a pot I finally asked for the recipe. She emailed me this really hilarious "recipe" with lots of approximations. I don't know how she makes them taste so good each time. I haven't been able to entirely replicate the taste, but my version is darn close and still delicious.
First, mix beans, ketchup, mustard, molasses, onion and brown sugar your slow cooker. You can use either canned beans or cooked dried beans. I find cooking my own beans tastes a bit..fresher..BUT it is extra time. I've used both successfully.
Turn the slow cooker on low and cook for 4-8 hours (it depends on the volume of your slow cooker vs the volume of the beans you use). Bigger cooker with less beans = 4 hours, bigger with tons of beans = 8hrs. These beans are halfway done. The sauce is looking "saucier" but not quite dark enough in color yet.
Take em out and enjoy! I served them with some vegan corn bread and some oven roasted brussel sprouts.
PS. Mom uses about four pieces of sliced uncooked bacon in her beans. If you choose to use them add them right at the beginning.
Mom's baked beans
Vegan baked beans inspired by my mother.
- 4C White beans, cooked
- 3/4C Ketchup
- 1T Mustard
- 1/4C Brown Sugar
- 1/4C Molasses
- 1 small Yellow onion
- to taste Hot sauce
1. Dice onion. Mix all ingredients in a slow cooker. 2. Cook on "Low" for 4-6hrs. 3. Enjoy!
DetailsPrep time: Cook time: Total time: Yield: 8 servings