Vegetarian Baked Beans are cooked with a little bit of a kick added.
Course Main Course
Cuisine Slow Cooker, Vegan
Prep Time 15 minutesminutes
Cook Time 4 hourshours
Total Time 4 hourshours15 minutesminutes
Servings 6Servings
Calories 361kcal
Author Ginny McMeans
Ingredients
15ounceschili beans - 1 can, NOT drained
15ounceskidney beans - 1 can, drained
15ouncescannellini beans - 1 can, drained
½cuponion - white, chopped
1tablespoonhot sauce - Sriracha
¾cupketchup
¾cupbrown sugar
4tablespoonsyellow prepared mustard
1tablespoondry mustard
½teaspoongarlic powder
1teaspoonWorcestershire Sauce - look for vegan
Instructions
Another super simple dinner for the crock pot.
Put all of the ingredients in the crockpot.
Remember to use all of the liquid in the chili can and use prepared mustard, not Dijon or another substitute because you need the mustard tang to help cut the sweetness.
Cook 4 hours on low.
You can certainly double up the ingredients for larger groups and families.
Video
Notes
IF FREEZING:
Let the mixture cool to room temperature and freeze in any of the ways I have described in my article Preparing Food for the Freezer
TO PREPARE AFTER FREEZING:
Take out of the freezer and put in the refrigerator a few hours (about 6 hours) before heating. Heat in a large saucepan or in the microwave. Serve hot.