Vegan Slow Cooker BBQ Beans
Take these BBQ beans to your next picnic! Made in your slow cookers saves time and is potluck ready.
Author: Sarah Hayes
- 1 - 20 oz bag of Hurst's 15 Bean Soup Medley*
- 5 cups no salt added tomato sauce
- 3 cups water
- 1 large onion
- 1 green pepper
- 1 celery stalk
- 3/4 cup of apple cider vinegar
- 1/3 cup of brown sugar
- 1/3 cup of maple syrup
- 1/4 cup of molasses
- 1/2 Tblsp liquid smoke
- 1/2 Tblsp smoked paprika
- 1/2 Tblsp paprika
- 4 cloves garlic
- 2 tsp cumin
- 1 Tblsp dry mustard
- 1 t. chili powder
- 2 tsp rosemary
- 3 tsp salt
- 2 tsp pepper
Soak beans overnight in water. Drain, Rinse. Prepare large crockpot for cooking - all ingredients will get dumped in here.
Dice onion, green pepper and celery. Place beans in crockpot. Add tomato sauce and water. Add remaining ingredients. Stir well.
Cook on high for 10 - 12 hours. I stirred occasionally, just to check on how tender the beans were getting. If your beans seem to be cooking fast, you should lower the temp to low setting.
Enjoy right away! Or cool in fridge and use the next day. Or portion freeze for a meal later!
- OR use whatever mixture of dried beans are your favorite!
- I am sure you could do this without soaking! 1 pound dried beans = Up to 6 cups of cooked beans. So plan accordingly.