There are few things as devastating to me as baked beans that have bacon in them. The context is usually a dinner of some sort where I see the baked beans and make a beeline for them only to realize that I can’t eat them because they contain bacon. My heart breaks a little bit every time it happens because I LOVE baked beans. Beans of any kind, really. I’m not sure if it’s weird to tell you this, but I think that beans might be my favourite food. It’s unlucky for my husband, but he made the choice to marry me so don’t feel too sorry for him.
This weekend when I was making Easter dinner, I decided that I have had enough of missing out on the baked beans so I made these homemade vegetarian baked beans in the crockpot and oh man are they ever delicious. We are going to be eating baked beans for weeks to come (along with sweet potato rolls), but I’m not complaining. They made the whole house smell amazing, and I could eat these for breakfast, lunch and dinner. There are no more excuses for not having baked beans in your life if you are a vegetarian. Go home and make these beans!
Vegetarian Baked Beans
1 lb dry navy beans
3 cups vegetable broth
1 cup dry white wine
yellow onion, chopped into large pieces
2 cloves garlic, minced
Tablespoons prepared horseradish
1/4 cup soy sauce
2 Tablespoons apple cider vinegar
3 Tablespoons Dijon mustard
1/2 cup brown sugar
1 cup BBQ sauce (whatever your favourite is – I used Dianna’s, which is a Canadian brand that my family likes to pack into suitcases whenever we visit)
1/2 teaspoon red pepper flakes
Salt & pepper, to taste
Rinse the beans and cover with water in a large pot.
Bring to a boil, then turn off the heat and let soak for about an hour.
Meanwhile, combine the horseradish, soy sauce, vinegar, mustard, brown sugar, BBQ sauce, red pepper flakes and salt & pepper with a whisk.
Drain the beans and add to a slow cooker. Top with the chopped onion and minced garlic.
Pour the sauce over everything in the crock pot and cook on low for 7 hours.