Middle Eastern Style Slow Cooked Baked Beans Vegan Friendly Recipes

Steps:

• Combine beans in a large bowl with enough water to cover by 1 inch. Soak overnight.
• Drain beans the next day and place in a pot with 1 quart fresh water and kombu. Bring to a boil, cover, and simmer 30 minutes. Drain beans.
• Place onion in a food processor and puree. Spread puree into the bottom of a slow cooker insert. Add drained beans and enough fresh water to cover.
• Mix vinegar, dry mustard, ketchup, molasses, brown sugar, and black pepper together in a bowl and stir this mixture into the slow cooker. Cover top with aluminum foil and slow cooker lid.
• Cook on Low for 4 hours. During cooking, check every 1 to 2 hours to ensure beans are covered with water; add hot water as needed. At 4 hours, transfer 1 cup beans to a bowl and mash. Return mashed beans to the slow cooker. Continue to cook another 6 hours.
• Stir in liquid smoke before serving.

Steps:

• Sort beans and rinse in cold water. Place beans in a large bowl; add enough water to cover by 2 in. Let stand, covered, overnight., Drain and rinse beans, discarding liquid. Transfer beans to a greased 3-qt. slow cooker. In a small bowl, combine remaining ingredients. Stir into slow cooker., Cook, covered, on low 9-10 hours or until beans are tender. Freeze option: Freeze cooled beans in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Steps:

• Preheat oven to 300º.
• HOMEMADE CHICKEN CHILI: If using homemade chicken chili first brown the ground chicken in a little bit of oil.
• Add the cooked ground chicken and the remaining chicken chili ingredients to the casserole dish.
• CHILI: Place all the ingredients in a 2-quart ovenproof casserole dish. Cover.
• Bake for 2 hours, stirring a few times to make sure the beans don't become to dry. If they are a little on the dry side, add a small amount of the reserved bean liquid or broth.
• Also, the oven temperature can be reduced to 275º if the beans appear to be drying out. I reduced the temperature to 275º the final 30 minutes of baking.

Steps:

• In a slow cooker combine the beans, tomato paste, pimento sauce, garlic, onions, cumin, lemon juice, olive oil, salt and pepper. Mix until the beans are coated. Pour in beef broth, and top off with enough water to completely cover the beans.
• Cover, and cook on High for 6 hours, or until the beans are tender and the liquid is thickened. It should not be soupy.