Man I'm on a roll. I need to get depressed more often. And yes, like the title says. Baked Chick Peas. Variation on beans in case you don't like midnight breezes.

Three 398 ml - 14oz cans chick peas
One 398ml - 14 cans kidney bean
one small can tomato paste
one onion medium or fine chopped
one generous tablespoon malt vinegar (Ran out of cider vinegar.)
Sprinkle of chili flakes or hot sauce to taste if you like them with some zing
One to one and a half tablespoons or more brown sugar. Adjust as needed if you like it more tomatoey or less
One teaspoon Worcestershire sauce
one cup plus of water
Slow cooker

Empty the cans of peas and beans into a strainer and rinse thoroughly. Then add remaining ingredients, stir, cover and put on low overnight or start early in morning for evening. I found you need to add more water as they cook. Some of the kidney beans break down so it quite honestly looks like real baked beans. When adding water make sure it is hot and then add it little at a time and stir. Depends how thick you like your baked beans. Soup or spackle.

You will notice I used no salt or pepper as I have high blood pressure and frankly I found it doesn't really need salt but that is just me. Added the sugar towards the end and stirred in thoroughly and tasted after it had simmered for a few minutes.

I like the slow cooker because you can literally start a meal in the morning before you head out for the day and come back to a hot ready meal when you get home. Now if it would serve it self then do the dishes afterwards.

This is a recipe I have been playing with for a while now in my head. Pure vegan no bacon or any meat. Tastes just like real baked beans. Let me know what you think of this. Maybe I'll start writing a cookbook.