Slow Cooker Homemade Plant Based Baked Beans
from Tiffany at eatathomecooks.com
Servings: 3 to 4
Calories: 450kcal
Ingredients
- 2 15 oz. cans navy or pinto beans drained and rinsed
- 1 small onion diced
- 1 clove garlic crushed
- 2 Tbs. molasses
- 2 Tbs. maple syrup
- 2 Tbs. ketchup no high fructose corn syrup
- 2 Tbs. barbeque sauce no high fructose corn syrup
- 1½ tsp. smoked paprika
- ¼ tsp. chili powder
- ¼ tsp. ground mustard
- ¼ tsp. onion powder
- ¼ tsp. garlic powder
- salt to taste
- extra water as needed
Instructions
- Combine all ingredients in the slow cooker and cok for 5-6 hours on low.
- Add water if the beans seem too thick.
Notes
Note: You can also use one pound of dried beans for this recipe. Cook them according to the package directions and then follow the rest of the recipe.
Nutrition
Serving: 3to 4 | Calories: 450kcal | Carbohydrates: 89g | Protein: 23g | Fat: 2g | Saturated Fat: 1g | Sodium: 1497mg | Potassium: 1190mg | Fiber: 16g | Sugar: 26g | Vitamin A: 1413IU | Vitamin C: 4mg | Calcium: 190mg | Iron: 7mg