On the 4th of July we had a barbecue and I made some vegetarian baked beans. I wanted to avoid the oven since it was 100+ degrees that day. I found this recipe, which I used an inspiration for these beans.
1 head garlic, roughly chopped
1 red onion, diced
1 pound white beans, pre-soaked
1 wax pepper, diced
2 inch piece fresh ginger, peeled and grated
5 tablespoons dark brown sugar
1-2 tablespoons apple cider vinegar
1-2 tablespoons honey
3 bay leaves
1 teaspoon smoked paprika
1 teaspoon ground mustard
1 teaspoon thyme
1 teaspoon cayenne pepper
1 teaspoon ground cumin
- Using a larger size crock pot (~ 5 quarts), add all the above ingredients and mix well.
- Add enough water to cover the beans plus about 1 inch
- Set the crock pot on LOW and cook for 6-8 hours or until tender.
- Check to make sure there is enough water, if they look dry, add some more.
These beans were a nice side dish for our 4th of July meal and made a tasty lunch for me the rest of the week.