Baked Beans

Natural hickory flavoring will give these beans that classic baked bean flavor – without the salt pork. You can use a popular brand (like Liquid Smoke) or search your local natural foods store for a healthier alternative (like Bakon Yeast).

Serves 8


  • 2-1/2 cups dried navy or kidney beans
  • 1/3 cup molasses
  • 1/4 cup brown sugar
  • 1 tablespoon dry mustard
  • 1/4 teaspoon cayenne
  • 1 teaspoon natural hickory flavoring (optional)
  • 2 teaspoon tamari
  • 2 medium onions, chopped into large pieces
  • 2 bay leaves
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • Freshly cracked pepper

Soak the beans overnight (or at least 5 hours). Drain off the soaking water, rinse well and drain again. Add fresh water and bring to a boil. Let boil for 5 minutes then drain well. Mix together the molasses, sugar, mustard, cayenne, hickory flavoring, and tamari in a small bowl then combine with the beans, onions, bay leaves, garlic, salt, and pepper in a crockpot. Add water to cover, put the lid on, and cook on low until the beans are very soft. That will take 7-8 hours. Check them periodically and add more water, if needed, to keep the beans from drying out.

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Nutrition Information

Baked Beans

Servings per Recipe: 8

Amount per Serving

Calories:  309

Calories from Fat:  

Total Fat:  1g

Saturated Fat:  0g

Cholesterol:  0mg

Sodium:  271g

Dietary Fiber:  17g

Protein:  16g

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