adapted from this recipe.
4 cups dried beans of choice, soaked overnight*
1 bulb garlic (yes, the whole thing!)
1 large white onion, chopped
1 bell pepper (optional; color also optional)
1/2 bunch green onions, chopped
bacon, chopped (optional)
6 cups vegetable stock
4 tbsp gf soy sauce
2 tbsp molasses
1 can (156ml) tomato paste
2 tbsp nutritional yeast
8 tbsp sucanat or brown sugar
4 tbsp mustard
1 tbsp cumin
1 tbsp paprika
1 tbsp cinnamon
*You're going to want to soak the beans as long as you can. If you're super on top of things, you can throw them in a pot to soak overnight. If you missed that small detail, no biggie. It'll just take longer for them to cook, that's all.
Boil the beans in plenty of water until they're soft. The time this takes depends on what kind of beans you have, how big they are & how long they've soaked for. Be sure to boil them uncovered so that the white foam that forms on the surface of the water can be skimmed off. Removing this foam helps you not be so gassy!
Saute your bacon (if applicable), garlic, bell pepper & onions in a frying pan (or the bottom of your pot if you're not using a slowcooker) until soft & starting to brown (and until bacon is cooked).
Throw the remaining ingredients into your slowcooker or large pot and stir.
Add the beans and stir well for thorough sauciness. Do a little taste test before you abandon your slowcooker & adjust the seasonings if needed.
Cook for (depending on your slowcooker settings) at least an hour. The longer the better, actually. This is an awesome dish to brew in the kitchen all Sunday afternoon if you've got the time.
If you're not using a slowcooker, throw your saucy beans into a casserole dish (or several depending on sizes) and bake at 350F for an hour.