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Crockpot Baked Beans

 
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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

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.

 

* not incl. in nutrient facts

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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?

 

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