Vegan Crock-Pot Baked Beans recipe

Rhonda's Crock-Pot Baked Beans
Directions

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)

Pinch of cayenne

1 cup distilled water

Sort through beans removing anything that shouldn’t be there, place in a strainer, and drain. Place drained beans in a bowl and soak overnight. Drain. 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. Drain cooked beans and place in crock-pot. Add remaining ingredients, mix well and cover. Cook on low 10-12 hours or on high 4-6 hours, stirring occasionally. ENJOY.
*ORGANIC INGREDIENTS ARE ALWAYS RECOMMENDED.

http://www.hacres.com/recipes/cards/rhondas-crock-pot-baked-beans

Ingredients (from a different recipe: mix and match with above recipe as desired)

1 (16 ounce) package dry navy beans
6 cups water
2 tablespoons olive oil
2 cups chopped sweet onions
1 clove garlic, minced
4 (8 ounce) cans tomato sauce
1/4 cup firmly packed brown sugar
1/4 cup molasses
2 tablespoons cider vinegar
3 bay leaves
1 teaspoon dry mustard
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon