Slow Cooker Baked Beans
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Slow Cooker Baked Beans
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These Slow Cooker Baked Beans would be the perfect addition to any summer BBQ, cookout, or picnic, AND they are just as delicious leftover, so if you are entertaining make your day even easier by cooking these a day in advance. If served alongside other side dishes, this recipe will feed a small crowd.
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Ingredients
- 2 1/2 cups dried navy beans (optional, but recommended: soak beans in water in the fridge for 6 to 8 hours and then drain)
- 8 oz Bacon cooked and diced (organic and/or local recommended)
- 1 green bell pepper diced
- 1 onion quartered
- 15 oz tomato sauce plain
- 3/4 cup pure maple syrup
- 3 tablespoons yellow mustard
- 3 tablespoons apple cider vinegar
- 1 teaspoon chili powder
- 1 teaspoon salt
- pepper black or red, to taste
- 3 1/2 cups water
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Instructions
- Place the beans, bacon, bell pepper, and onion in the bottom of a slow cooker. Set aside.
- In a small bowl whisk together the tomato sauce, syrup, mustard, vinegar, chili powder, salt and pepper. Pour over top of bean mixture and then add 3 1/2 cups of water. Turn the slow cooker onto high and cook for 10 to 12 hours. Discard onion pieces and serve warm.
Notes
- *To make this recipe Vegetarian, omit the bacon.We recommend organic ingredients when feasible.
- Nutrition Facts Slow Cooker Baked Beans Amount Per Serving Calories 356 Calories from Fat 90 % Daily Value* Fat 10g15%Saturated Fat 3g19%Cholesterol 14mg5%Sodium 670mg29%Potassium 903mg26%Carbohydrates 52g17%Fiber 13g54%Sugar 19g21%Protein 15g30% Vitamin A 295IU6%Vitamin C 13.4mg16%Calcium 118mg12%Iron 3.6mg20% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 356
- Calories from Fat 90
- % Daily Value*
- Fat 10g
- 15%
- Saturated Fat 3g
- 19%
- Cholesterol 14mg
- 5%
- Sodium 670mg
- 29%
- Potassium 903mg
- 26%
- Carbohydrates 52g
- 17%
- Fiber 13g
- 54%
- Sugar 19g
- 21%
- Protein 15g
- 30%
- Vitamin A 295IU
- 6%
- Vitamin C 13.4mg
- 16%
- Calcium 118mg
- 12%
- Iron 3.6mg
- 20%
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