Vegan Pork and Beans--Minus the Pork!

Start with a pound of white beans--pick out the rocks or other unwanted pieces. Soak overnight, or up to a couple of days, rinsing 3 times a day to keep fresh.

This next part is important. After you rinse your beans, cover with clean water and bring just to a boil.  Take off the heat, cover and let sit for one hour. Then, drain water and rinse again--set aside until next step. I use these first two steps for any kind of dry bean I am cooking.

This is your ingredient list:
1 large onion, chopped
2 cloves garlic, diced
1/2 Cup real maple syrup
1 Tablespoon mustard
1/2 teaspoon black pepper
2 Tablespoons Molasses
1 teaspoon salt

Saute onion till translucent, add garlic for about a minute.

Put the above ingredient list into your blender and liquify--add a little water as needed.

This is what it looks like--I had my doubts, too.

Stir in your beans. Add enough water to cover your beans. At this point, you can crock pot it for a few hours. 

I just cooked mine on the stove on #1 setting for about 3 hours, until the beans are soft. Never add tomato products to your beans until they are fully cooked--that's what keeps them kind of crunchy.

Be careful not to let the water all cook out. Now you are ready to add the last ingredient--1 can of tomato sauce. Stir to mix well, add more water or sauce as needed. It is amazing how this looks and tastes exactly like the canned pork and beans!  

Add a salad and a tofu dog, and wallah!--comfort food that your kids will love, too!