Baked Beans

This recipe captures all of my know how on making beans in the slow cooker. Including tricks to help soak them and reliably get a soft output. The first rule is never cook beans in an acidic environment. This got me for years. This means DO NOT add tomatoes until after the beans are done cooking.

Note: This recipe is vegan.



  1. Combine beans, baking soda, 4 qt water and 1 t salt.

  2. Let soak overnight at room temperature.

  3. Drain and rinse beans.

  4. Add onion, celery, carrots, garlic, oil, 1 T salt, pepper, and 3 qt of water.

  5. Slow cook on high for 6 hours.

  6. At this point some of the water can be removed for aquafaba1.

  7. Finish by adding tomato paste, sugar, mustard and red pepper.

  1. Aquafaba is a cooking liquid with interesting properties similar to egg whites.↩︎