Smoky Slow Cooker Baked Beans (You won’t miss the meat!)
User Reviews
5
Smoky Slow Cooker Baked Beans (You won’t miss the meat!)
Description
Smoky Slow Cooker Baked Beans rely on navy beans soaked overnight and cooked slowly with onions, garlic, tomato paste, and a medley of spices that impart a smoky, slightly sweet flavor. The beans absorb the sauce as they cook low and slow, resulting in tender beans with a rich, thickened sauce enhanced by maple syrup and smoked paprika.
The method involves combining all ingredients in a slow cooker and simmering for several hours until the beans are soft and creamy, with a thick sauce. The inclusion of mustard and a touch of cayenne adds subtle tang and warmth, while garlic powder and onion powder deepen the aroma.
This dish can be served as a side for barbecues, brunches, or as a filling component in sandwiches and wraps. Leftovers refrigerate well and can be frozen for future use. Adjust seasoning to taste towards the end of cooking for balanced flavor.
To ensure the best texture, soak beans sufficiently before cooking, and check liquid levels during slow cooking, adding broth if needed to maintain moisture and prevent drying.
Ingredients
- 450 grams Navy beans soaked overnight or 10-12 hours *see notes for quick soak method, dried
- 1 yellow onion finely chopped, small
- 3 cloves garlic minced
- 2.5 cups vegetable broth low sodium
- 2 tablespoons tomato paste or ketchup
- ⅓ cup maple syrup
- 1 tablespoon yellow mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons smoked paprika
- ½ teaspoon cumin
- 1 teaspoon salt sea salt
- ½ teaspoon cayenne pepper for flavour, not heat
Instructions
- Drain and rinse your beans. Then add them, along with all remaining ingredients to your crock pot. Mix very well to get everything combined.
- Cook on low setting for 8 hours, or on high for 4-5 hours. **see notes
Notes
- Soak the beans for 10-12 hours or up to 24 hours with water covering them by at least two inches.
- Add ¼ teaspoon baking soda to soaking water to soften beans and reduce gas.
- Finely chop onions and garlic to distribute flavors evenly throughout the beans.
- Do not open the slow cooker lid for the first two hours to maintain heat.
- Stir well and adjust seasoning near the end of cooking to suit taste.
- Leftovers keep well refrigerated up to 5 days and freeze safely for up to 2 months.
- If beans dry out or cook unevenly, add small amounts of broth or water and continue cooking until tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Calories | 336cal | 17% |
| Carbohydrates | 65g | 22% |
| Protein | 18g | 36% |
| Fat | 2g | 3% |
| Sodium | 491mg | 20% |
| Potassium | 1076mg | 23% |
| Fiber | 20g | 80% |
| Sugar | 17g | 34% |
| Vitamin A | 479IU | 10% |
| Vitamin C | 4mg | 4% |
| Calcium | 146mg | 15% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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