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.

Ingredients

• Soak
  • 2 lbs beans (I like a mixture of Navy, Black and Kidney)
  • 4 qt water
  • 1 t baking soda
  • 1 t salt
• Stew
  • 1 onion, chopped
  • 1 stalk of celery
  • 2 medium carrots (optional)
  • 1 T minced garlic
  • 1 T butter/oil
  • 1 T salt
  • 1 t pepper
  • 3 qt fresh water
• Finish
  • 1 can tomato paste
  • 1 cup brown sugar
  • 2 T dried mustard (or 5 t prepared mustard)
  • 0.5 t red pepper

Procedure

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.

Chole Masala

• 1lb beans ( chickpeas or garbanzos)

• 2 qt water

• 0.5 t salt

• 0.5 t baking soda

• 3 Onions

• 1 Italian pepper

• 1 t Coriander

• 1.5 T chole masala blend

• 1 T ginger

• 28oz can of tomatoes

• 0.5 T more chole masala blend

Spice Blend

• 3 T cumin seeds (jeera)
• 3 T coriander seeds
• 2 T dried pomegranate seeds
• 12 dried red chillies – seeds remove if you don’t want it too spicy
• 0.5 t ajwain
• 1 t fenugreek seeds
• Seeds from 2 black cardamom pods or 4 green cardamom pods
• 3 t black peppercorns
• 1 x 10cm (4 inch) cinnamon stick
• 8 cloves
• 2 tsp black salt
• 1 tsp dried mango powder (amchoor)
• 0.5 t dried ginger powder (soonth)
• 1 t dried garlic powder

Garam Masala alternatives

• cumin, coriander, cardamom, cinnamon, cloves, and black pepper.
• Curry Powder: With its blend of spices like coriander, cumin, turmeric, and fenugreek, curry powder offers a flavorful substitute for garam masala in many recipes. Use curry powder in Indian-inspired dishes like curries, soups, and stews for a similar depth of flavor and complexity.
• Cumin, Coriander, and Cardamom Blend: A homemade blend of ground cumin, coriander, and cardamom can mimic the flavor profile of garam masala. Start with equal parts of each spice and adjust to taste, adding a pinch of cinnamon or cloves for additional warmth if desired. Use this blend in curries, marinades, and spice rubs for a customized flavor experience.
• Pumpkin Pie Spice: With its combination of cinnamon, ginger, nutmeg, and allspice, pumpkin pie spice can serve as a suitable substitute for garam masala in sweet dishes. Use pumpkin pie spice in desserts like pies, cakes, and cookies to add warmth and depth of flavor.
• Baharat: A Middle Eastern spice blend, baharat typically includes ingredients such as black pepper, cumin, cinnamon, and cloves. Use baharat as a substitute for garam masala in savory dishes like grilled meats, rice pilafs, and vegetable stir-fries for a bold and aromatic flavor profile.
• Ras el Hanout: Another Middle Eastern spice blend, ras el hanout features a complex mix of spices like cinnamon, cloves, coriander, and ginger. Use ras el hanout in place of garam masala in dishes like tagines, couscous, and roasted vegetables for a rich and fragrant flavor experience.
• or
  • 2 T black peppercorns
  • 2 T cloves
  • 1 T cinnamon
  • 0.75 T green cardamom pods
  • 1 T cumin seeds