This is a great, easy recipe for summer slow cooking. Tote it to your next potluck or BBQ party; or make it for Meatless Monday with G-Free Cornbread and coleslaw. Leftovers can even be frozen (though you likely won’t have many leftovers–see photo below)!
- 5 cups cooked yellow eye beans, about 1 lb. dry
- 1 onion, finely chopped
- 1 1/2 cups gluten-free vegetable broth
- 3/4 cup ketchup, such as Heinz
- 1/3 cup molasses
- 2 Tbsp. maple syrup
- 2 Tbsp. cider vinegar
- 1 Tbsp. gluten-free tamari, such as San-J
- 1 Tbsp. olive oil
- 1 Tbsp. dry mustard
- 1 Tbsp. minced garlic
- 1 1/4 tsp. kosher salt
- 2 tsp. smoked paprika
- 1/4 tsp. ground black pepper
- pinch ground cloves (optional)
- Add all of the ingredients to the crock and stir well. Cover and cook 8-10 hours on LOW (or 4-5 hours on HIGH). If possible, stir the beans once during the cooking. If not possible, do not worry, it will be perfectly OK.
- Stir beans well before serving. These are thickly sauced, richly flavored beans. Add a bit more water or vegetable broth to thin the sauce to your liking.
Don't forget to cook your beans before baking them! The shells of legumes toughen when introduced to an acidic cooking environment (think ketchup and cider vinegar) so they must be cooked before being baked in the sweet molasses sauce.
As long as you pre-cook the beans, baked beans are very forgiving. You can use many other types of beans like Jacob's Cattle, Navy, or Great Northern.