crock pot filled with baked beans with a large wooden spoon scooping a serving

Rhonda's Crock Pot Baked Beans

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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 cooked and those gathered tasted a Garden Surprise Juice, a Summer Soup, Picnic Slaw and 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 these baked beans certainly received the most accolades, so we wanted to share the recipe with all of you!


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 should not 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 for 10-12 hours or on high for 4-6 hours, stirring occasionally.

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