Baked Beans

By Bailey1_

Ingredients

• 1/2 lb pinto or white beans, soaked overnight in water
• 1 can “no salt added” tomato sauce (15oz)
• 2 1/2 Tablespoons Liquid Aminos
• 2 Tablespoon apple cider vinegar (30g)
• 2 teaspoon minced garlic (10g)
• 1 Tablespoon molasses (blackstrap or regular) (15g)
• 1/8 teaspoon pure stevia extract, or 4 tbsp brown sugar or coconut sugar
• 1/2 teaspoon salt
• 1 Tablespoon cumin powder
• 1 1/4 teaspoon chili powder
• 1/2 teaspoon onion powder

Preparation

Step 1

Crockpot baked beans: Drain and rinse the beans. Lightly grease a crockpot (mine is 4 quarts), then add all ingredients. Cover with the lid, and cook on high 7 hours or until beans are soft. Turning off the crockpot, but keeping the lid closed, let sit 1 hour. Serve immediately, or transfer to a container and refrigerate for up to 4 days. If reheating, add a little water (up to 1/2 cup for the entire recipe) and stir, then heat. Yields about 3 1/2 cups.