Vegetarian Slow Cooker Baked Beans

Name: Vegetarian Slow Cooker Baked Beans
Total time: 1125
Yield: 8
Ingredients: 1 pound dried navy beans; 1 quart water; 1 (4 inch) piece dashi kombu (dried kelp); 1 small onion; 2 teaspoons white vinegar; ½ cup dry mustard; ½ cup ketchup; ¼ cup molasses; 1 tablespoon brown sugar; 1 pinch ground black pepper; 1 cup hot water, or as needed; 1 tablespoon liquid smoke flavoring, or to taste

Recipe by Meg from allrecipes.com

Dinner 19 Hr. 45 Mins.

Ingredients

8 servings

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1 pound dried navy beans
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1 quart water
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1 (4 inch) piece dashi kombu (dried kelp)
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1 small onion
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2 teaspoons white vinegar
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½ cup dry mustard

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½ cup ketchup
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¼ cup molasses
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1 tablespoon brown sugar
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1 pinch ground black pepper
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1 cup hot water, or as needed
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1 tablespoon liquid smoke flavoring, or to taste

Instructions

Combine beans in a large bowl with enough water to cover by 1 inch. Soak overnight.
Drain beans the next day and place in a pot with 1 quart fresh water and kombu. Bring to a boil, cover, and simmer 30 minutes. Drain beans.
Place onion in a food processor and puree. Spread puree into the bottom of a slow cooker insert. Add drained beans and enough fresh water to cover.
Mix vinegar, dry mustard, ketchup, molasses, brown sugar, and black pepper together in a bowl and stir this mixture into the slow cooker. Cover top with aluminum foil and slow cooker lid.
Cook on Low for 4 hours. During cooking, check every 1 to 2 hours to ensure beans are covered with water; add hot water as needed. At 4 hours, transfer 1 cup beans to a bowl and mash. Return mashed beans to the slow cooker. Continue to cook another 6 hours.
Stir in liquid smoke before serving.