Vegan Baked Beans A La Crock Pot

• 2 cups dried navy beans (sub kidney beans if you wish)
• 1/3 cup unsulphured molasses
• 1/4 cup brown sugar
• 1 tablespoon mustard powder
• 1/4 teaspoon cayenne (or more if you choose)
• 2 teaspoons nutritional yeast
• 3 drops liquid smoke (optional)
• 3 teaspoons Braggs liquid aminos (or sub light soy or tamari)
• 2 medium onions, chopped
• 4 garlic cloves, minced
• 1 teaspoon sea salt
• pepper
• water
• 2 bay leaves

1. Night before: Soak the beans in plenty of water.
2. When you're ready to get the crock pot going, drain the beans then add them to a large pot on the stove. Cover them with fresh water and bring to a boil, boil for 15 minutes and then drain.
3. While the beans are boiling, mix together the molasses, sugar, mustard powder, cayenne, nutritional yeast, liquid smoke and braggs/tamari in a bowl.
4. Turn your crock pot to low. Add in the par-boiled beans, the molasses mixture, onion, garlic, salt and pepper. Stir well to combine. Add enough water to just cover the beans, stir again. Lastly, add in the bay leaves.
5. Cook on low until beans are very soft, about 8 hours. Check periodically and add more water if need be - you don't want it to dry out, and all depending on your crock pot -- it could. Adjust seasoning to your taste. Enjoy with some crusty bread and a salad!

beans, molasses, brown sugar, mustard powder, cayenne, nutritional yeast, liquid smoke, braggs, onions, garlic, salt, pepper, water, bay leaves

Taken from www.food.com/recipe/vegan-baked-beans-a-la-crock-pot-397425 (may not work)