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Crockpot Baked Beans

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Crockpot Baked Beans

Nearly any kind of dried beans works in this class sweet yet savory vegetarian two-day version of baked beans.

 

Yield

4 servings

Prep

10 min

Cook

6 hrs

Ready

16 hrs

Ingredients

Amount Measure Ingredient Features
16 ounces navy beans, dried
or kidney beans or pinto beans
6 cups water
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1 medium onions
diced
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1 ½ cups ketchup
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½ cup molasses
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½ cup brown sugar
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2 tablespoons dijon mustard
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1 tablespoon red hot pepper sauce
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Ingredients

Amount Measure Ingredient Features
462.4 ml/g navy beans, dried
or kidney beans or pinto beans
1.4 l water
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1 medium onions
diced
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355 ml ketchup
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118 ml molasses
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118 ml brown sugar
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3E+1 ml dijon mustard
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15 ml red hot pepper sauce
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Directions

The day (or night) before sort through the beans and pick out any stones or nasty looking beans that may have sneaked in there. It's rare but it worth taking a minute or two to check them over.

Add the beans to a large pot and cover with water and add 1 tablespoon of salt. Cover and heat until just starting to boil. Turn off the heat and let sit overnight or 8 hours.

The next day drain and rinse the beans in a colander.

Add the remaining ingredients, stir, cover and cook on LOW heat setting for 6 to 8 hours until the beans are tender.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 628g (22.2 oz)
Amount per Serving
Calories 5773% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1132mg 47%
Total Carbohydrate 41g 41%
Dietary Fiber 17g 68%
Sugars g
Protein 45g
Vitamin A 17% Vitamin C 32%
Calcium 28% Iron 46%
* based on a 2,000 calorie diet How is this calculated?
 

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