Slow Cooker Vegetarian Boston Baked Beans

By CarolineNGa

Ingredients

• 1 pound dried beans (navy beans, Great Northern, pinto, etc.)
• 1 medium onion – diced
• 1/3 cup brown sugar
• 1/3 cup molasses
• 1/4 cup ketchup or tomato sauce
• 2 tablespoons yellow mustard
• 1 tablespoon smoked paprika
• 1 tablespoon Worcestershire sauce
• 1 tablespoon white balsamic vinegar (or cider vinegar)
• salt and pepper to taste

Preparation

Step 1

Rinse and sort dried beans then place in slow cooker covered with 2 inches of water and let soak overnight.

In the morning, drain the beans then add back to the slow cooker along with all remaining ingredients.

Add 2½ cups fresh water plus a good pinch of salt and pepper.

Cook on Low for 8 hours or High for 4 hours.

Check for seasoning before serving.

Nutrition Information
Serves: 8

Serving size: ½ cup
Calories: 136
Fat: .2 g
Saturated fat: 0
Unsaturated fat: 0
Carbohydrates: 30.4 g
Sugar: 10.9 g
Sodium: 153 mg
Fiber: 4.1 g
Protein: 3.8 g
Cholesterol: 0 mg