Rhonda's Crock-Pot Baked Beans

Rhonda's Crock-Pot Baked Beans

Date Pecan Squares #2 Reading Rhonda's Crock-Pot Baked Beans 1 minute Next Raw Vegan Better-Than-Salmon Loaf

This past Friday evening at Rhonda’s Culinary Class, attended by 30, Rhonda demonstrated and prepared for those gathered, items for a Hallelujah picnic. She demonstrated and those gathered tasted a Garden Surprise Juice, a Summer Soup, Picnic Slaw & Dressing, Cucumber Sandwiches, a non-dairy Cream Cheese, a non-dairy Hallelujah Butter, Crock-Pot Baked Beans, and for dessert, a Red, White & Blue Parfait without dairy. All were delicious, but the Baked Beans probably received the most accolades.


2 cups dry navy beans, washed, sorted and cooked until tender
1" of Kombu leaf, crumbled
2/3 cup fruit sweetened ketchup
1/2 cup maple syrup
1/2 teaspoon dry mustard
1/4 cup dark molasses (not Blackstrap)
1/8 cup apple cider vinegar
2 cloves garlic, peeled and minced
1 sweet onion, finely chopped
1 teaspoon Celtic Sea Salt (optional)
1 cup distilled water
pinch of cayenne pepper


1. Sort through beans removing anything that shouldn"™t be there, place in a strainer, and drain.
2. Place drained beans in a bowl and soak overnight. Drain.
3. In a large pot, place the drained beans and crumbled Kombu leaf with enough water to cover, bring to a boil and then reduce heat to simmer, cover and cook for about 2-hours.
4. Drain cooked beans and place in crock-pot.
5. Add remaining ingredients, mix well and cover.
6. Cook on low 10-12 hours or on high 4-6 hours, stirring occasionally.

Subscribe to our newsletter

Get promotions, news tidbits, featured recipes, webinars, supplement spotlights, and much more sent right to your email inbox!