So yesterday I wowed you by introducing you to the wonderful world of Rancho Gordo beans. Today, I'll astonish you with the (wait for it, the title is long!): The Best Vegetarian Slow Cooker Baked Beans. Ever.
That's right. I'm making that statement with guns blazing. This is no ordinary pot of baked beans. There's real whole fruit (shocking!) and cumin (oooh!) and lots of other goodies to make you ooh and ahh.
I'm happy to share, really. Because these Rancho Gordo beans are a hands-down favorite, but I know you'll love this recipe with any similar brand of beans. But don't say I didn't tell you so. Go buy some, silly, I've told you twice...
Recipe after the jump..
Vegetarian Slow Cooker Baked Beans
Makes 4 side dish sized servings
- 1/2 pound Rancho Gordo Cargamanto Cranberry Beans (or similar cranberry or pinto beans from your favorite brand)
- 1 dried ancho chile (cut in half and remove seeds before putting in pot)
- 1/4 cup brown sugar
- 1/2 teaspoon cumin
- 1/2 teaspoon chili flake
- 1/2 teaspoon chili powder
- 2 nectarines, diced into small pieces, skin on (if you use peaches, remove the skin)
- 3 tablespoons ketchup
- 1 teaspoon liquid smoke
- 1 teaspoon worcestershire sauce
- 1 tablespoon your favorite hot sauce
- 1/4 cup apple cider vinegar
- Enough water to cover beans and ingredients by 1" in pot
Sort your beans and remove any that appear broken or rotten. Soak beans overnight so water line is 3" to 4" above beans. Drain beans and place in crock pot.
Place all other ingredients in with beans and cover with enough water so there's about 1" of water over the beans. Stir everything together thoroughly and set cooker to high.
Cook, on high, for 6 - 8 hours, stirring every few hours. If beans soak up a lot of water before being fully cooked, add 1/2 cup water at a time, then cook for another hour or so before checking again.
For last hour of cooking remove lid so some evaporation occurs, thickening your baked beans.
For any fruit that doesn't completely disintegrate in the pot, mash with the back of a spoon against the side of the pot.
Serve with a little sliced red onion and a side of ribs...or tofu ribs.