Crockpot Baked Beans
109
Nearly any kind of dried beans works in this class sweet yet savory vegetarian two-day version of baked beans.
Ingredients
| 16 | ounces |
navy beans, dried
or kidney beans or pinto beans |
|
| 6 | cups |
water
|
|
| 1 | medium |
onions
diced |
|
| 1 ½ | cups |
ketchup
|
|
| ½ | cup |
molasses
|
|
| ½ | cup |
brown sugar
|
* |
| 2 | tablespoons |
dijon mustard
|
|
| 1 | tablespoon |
red hot pepper sauce
|
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.
Nutrition Facts
Serving Size 628g (22.2 oz)Amount per Serving
Calories 5773% of calories 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?
