Crock Pot Baked Beans

By á-29897

from chocolatcoveredkatie.com
serving size 1/2 c or 120 gms
cal. 130; chol. 0; fat .3; sodium 518g; carbs 25.3g; fiber 6.3g; sugar 5g; protein 8.3g

Ingredients

• ■1/2 lb pinto or white beans, soaked overnight in water
• ■1 can “no salt added” tomato sauce (15oz)
• ■2 1/2 tbsp soy sauce or gluten-free soy sauce (45g)
• ■1 3/4 cup water or vegetable broth (420g)
• ■2 tbsp apple cider vinegar (30g)
• ■2 tsp minced garlic (10g)
• ■1 tbsp molasses (blackstrap or regular) (15g)
• ■1/8 tsp pure stevia extract, or 4 tbsp brown sugar or coconut sugar
• ■1/2 tsp salt
• ■1 tbsp cumin powder
• ■1 1/4 tsp chili powder
• ■1/2 tsp onion powder

Details

Adapted from chocolatecoveredkatie.com

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.