Vegetarian baked beans recipe that slow cooks to perfection right in your Crock Pot. Pure maple syrup and the spicy kick of Sriracha make them special - and absolutely delicious.
1 1-poundbag pinto beans
1medium onioncut into eighths
Small handful of black peppercorns
1cuppure maple syrup
1/2cupdark brown sugar
1tablespoonSriracha sauce for a nice subtle kick or up to 3 tablespoons for more heat
2teaspoonsvegetarian Worcestershire sauce
Rinse and sort the beans and add them to a large pan. Soak them in two quarts of cold water overnight. You can also bring two quarts of water to a boil, add the beans, and soak them for a couple of hours. Pretty much every bag of dried beans will have specific instructions for soaking.
After soaking, drain the beans, add them back to the pan and fill the pan with enough water to cover one or two inches above the beans. Place beans over medium heat. Add the onion, bay leaf and peppercorns. Bring to a boil, then reduce the heat to a low. Simmer the beans for about two hours, or until tender. Drain.
Add drained beans to Crock Pot. Add the maple syrup, ketchup, brown sugar, sriracha, Worchestershire sauce, ground ginger, and salt. Stir.