Deliberately vegetarian baked beans

This time, I really was trying. The following is an iteration of the "accidentally vegetarian baked beans" that I made awhile back. I used Arabic-style crispy onions to emulate the effect of bacon.

The recipe is written as executed, which came out very well. A couple of tweaks I would recommend:

• Cook the beans the first time to the doneness you want at the end. Don't cook them to firm because you figure they will get mushy. For whatever reason, they don't soften up much in the slow cooker.

• Vegan worcestershire sauce is, of course, not exactly the same as the kind with anchovies. There are many brands. Choose one, taste it, and adjust the other proportions.

• I didn't have any paprika, so it's not in the recipe, but I still think it should have some.

• Definitely needed more molasses. At least another tablespoon, maybe two.

• I cooked the beans for 8 hours, plus one hour of resting, because that's the time I had. It needs more. I'd say try around 12 hours cooking, plus 1 hour resting.

Based on this recipe for barbecued beans:

http://www.howsweeteats.com/2012/05/crockpot-bacon-bourbon-baked-beans/

First pass:

http://tofuvavohu.blogspot.com/2012/08/accidentally-vegetarian-baked-beans.html

INGREDIENTS (AS USED, NOT AS RECOMMENDED):

• 1 1/4 lb dry great northern beans
• 1/2 stick kombu
• 1 large sweet onion, diced
• 4 cloves garlic, roughly minced
• 2 cups water
• 2/3 cup light brown sugar, packed
• 3/8 cup ketchup
• 2 tbsp molasses
• 1 cup bourbon
• 3 tbsp strong brown mustard (I used a homemade batch with only bourbon)
• 1/4 cup unfiltered apple cider vinegar
• 1 1/2 tbsp red wine vinegar
• 1 tbsp vegan worcersteshire sauce (note to self -- update with brand)
• 1/4 cup olive oil
• ~ 1tsp salt

DIRECTIONS (AS USED, NOT AS RECOMMENDED):

1. Pick over and rinse beans. Soak overnight. Drain, cover with water. Add kombu piece. Boil to desired final tenderness, 25-45 minutes depending on a variety of factors. Drain, remove kombu, set aside.
2. Mix the onions and garlic in a bowl. Add about half the salt and mix thoroughly.
3. In a large, heavy pan, over high heat, heat the oil almost until almost the smoke point. Add the onion mixture. Cook until starting to get crispy, turning thoroughly intermittently. When done, set aside.
4. Combine all remaining ingredients (spices, liquids) in a large bowl. Mix thoroughly.
5. Combine everything in the slow cooker. Cook on low for 8 hours. Shut off heat. Stir. Let stand uncovered for one hour before serving.