Thanks for joining me and Sarah for Meatless Monday today! Can’t believe it’s almost the 4th of July already. The summer always seems to fly by for me. Summer and the 4th of July are all about being outside and lots of BBQ’s. As a vegetarian, I feel it can sometimes be a challenge at a BBQ. This week I wanted to come up with a healthy, version of a summer classic that meat eaters and veggie lovers alike would all enjoy. I think I’ve done it with these vegan Bourbon Baked Beans!
Whereas most of my recipes are pretty simple and quick, these Bourbon Baked Beans take some time. Believe me they are so worth it! I had them cooking in the crock pot all day and the house smelled absolutely amazing. It was my first time making them from scratch and I know I am biased, but these are the best baked beans I’ve ever had. They have an amazing mix of smokey, sweet and tangy.
Vegan Bourbon Baked Beans
I soaked the navy beans overnight and then did a quick simmer for one hour before moving them into the slow cooker. Everything goes in at once and there is no need to stir do anything while they slow cook. I had never cooked with Bourbon before but I had seen it on restaurant menus done this way so I thought, hey why not give that a try? All of the alcohol burns off while they cook and leaves a delicious flavor. I also found that they had even more flavor the second day. I suggest if you are going to a BBQ to make them in advance if possible.
- 1 lb. dried Navy beans
- 1 onion chopped
- 1 C pure maple syrup
- 1/4 apple cider
- 1 C BBQ sauce (spicy)
- 1/4 C brown sugar
- 1/4 C spicy deli mustard
- 1/4 C molasses
- 1/2 C Bourbon
- 1 C vegetable broth
- salt & pepper to taste
- soak beans in a large bowl overnight
- In a med saucepan bring beans to a boil then simmer for one hour
- Drain beans and add to crock pot
- Mix all remaining ingredients in a bowl to combine
- Pour into crock pot
- Cook on high for 6 hours then low for 2 hours
- Serve immediately or store for up to 1 week in fridge