I love baked beans and even more when my slow cooker does all the work.  Throwing things into a pot and ending up with a delicious meal is my kind of cooking!  Plus you usually end up with a wonderful smelling aroma floating through your house all day.  This recipe is easy to make, nutritious and tastes wonderful!  I made this without meat but if you’d like a meatier version just add in some cooked pieces of pork and bake as normal.

~Sarah

Ingredients:

  • 1 medium onion, diced
  • 1 cup diced peppers (I used red, yellow and green peppers)
  • 3 cans (15 ounces each) no salt added white beans, drained and rinsed (I used pinto beans)
  • 1 can (6 ounces) no salt added tomato paste
  • 1/2 cup raw honey or coconut nectar
  • 1/4 cup organic blackstrap molasses
  • 1 tbsp Dijon mustard
  • 1 tbsp olive oil

Preparation for slow cooker:

Add in onions and peppers and saute about 10 minutes

  1. Heat olive oil in a large skillet on medium high heat.  Add in onions and peppers and saute about 10 minutes.

    Transfer the onion and peppers to the slow cooker and add remaining ingredients

  2. Transfer the onion and peppers to the slow cooker and add remaining ingredients.
  3. Stir well and set slow cooker to high and cook for 4 hours.

Preparation for oven:

  1. Preheat oven to 325 degrees.
  2. Heat olive oil in a large skillet on medium high heat.  Add in onions and peppers and saute about 10 minutes.
  3. Transfer onions and pepper to a large bowl.  Add in all the other ingredients and mix well.
  4. Transfer mixture to a 9 x 13 glass plan and bake for 3-4 hours.

Nutritional Info:

Makes 12 serving.

Nutrients per serving:  Calories: 190, Cal. from Fat: 10, Total Fat: 1g, Sat. Fat: 0g, Carbs: 26.5g, Fiber: 6.5g, Sugars: 11g, Protein: 7g, Sodium: 43mg, Chol: 0mg

Notes:

Leftover beans can be stored in an airtight container in the fridge for up to 5 days.  You can also freeze the leftovers in freezer safe containers for up to 6 months.

I love baked beans and the addition of the peppers added a delicious tang to the recipe.  I used my crock pot to make the beans and they were saucy and tender.  If you bake them in the oven they get a bit drier and the beans are more firm.  Which ever way you choose to make them they are fantastic!

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2 Comments

 
  1. Christine says:

    I made this tonight using navy beans and agave instead of brown rice syrup - yummy! They were a little dry and not quite as soft as I had hoped as I think my crockpot is too hot so next time I will cook on high for 1 hour and then turn to low until done. Thanks for sharing! :-)

    • Sarah says:

      I needed all 4 hours in my crock pot and could have actually cooked them longer. Definitely adjust the cooking time to your individual crock pot. You can also try cooking them in the oven.

      ~Sarah

 
 

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