Slow-Cooker Baked Beans

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My grandmother’s baked beans were always devoured at our family picnics. Part of her crowd-pleasing taste came from the addition of bacon, but of course you won’t find that in this recipe. Thinly sliced onions mimic the look of cooked bacon strips, and a splash of liquid smoke adds the flavor. Now this recipe gets devoured at our family picnics just like grandma’s did. I bet your family will be asking for this dish for many family picnics to come. These beans are even more fabulous the next day, so make them the day before, refrigerate, then heat them into the slow cooker, on High, about 2 hours before serving.

vegan baked beans

Slow-Cooker Baked Beans

By May 13, 2014

Ingredients

  • 1 16 oz pkg - dried navy beans, rinsed
  • 10 cups - water
  • 1 medium - onion, cut in half and then into thin slices
  • 1 medium - green bell pepper, chopped
  • 1/2 cup - ketchup
  • 1/3 cup - dark brown sugar, firmly packed
  • 1/4 cup - molasses
  • 1 Tbs - prepared yellow mustard
  • 1 Tbs - apple cider vinegar
  • 2 Tbs - tamari soy sauce
  • 1 Tbs - liquid smoke

Instructions

  1. Cook the beans and water in a slow cooker, on High, until al dente, about 5 hours. The beans do not need to be soaked before cooking in a slow cooker.
  2. Sauté the onion and green pepper in a skillet over medium heat until tender, about 5 minutes. Add a little water as needed to prevent sticking. Stir in the ketchup, brown sugar, molasses, mustard, vinegar, tamari, and liquid smoke to make the sauce.
  3. Drain the beans and add them back into the slow cooker. Stir in the sauce. Cover and cook on Low for another 1 1/2 - 2 hours for the flavors to develop.

Nutrition Information
Nutrition (per serving): 322 calories, 82% calories from carbohydrates, 15% calories from protein, 2% calories from fat, 16.9g fiber.

 

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