Best-Ever Slow-Cooker Baked Beans
If you want to add more gluten free and dairy free recipes to your collection, Best-Ever Slow-Cooker Baked Beans might be a recipe you should try. This side dish has 360 calories, 11g of protein, and 12g of fat per serving. For $1.69 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 5. This recipe is liked by 156 foodies and cooks. A mixture of olive oil, sweet onion, ketchup, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 6 hours and 15 minutes. It is brought to you by Making Thyme for Health. All things considered, we decided this recipe deserves a spoonacular score of 56%. This score is pretty good. Similar recipes include Slow Cooker Baked Beans, Slow Cooker Baked Beans, and Slow Cooker Baked Beans.
Servings: 5
Preparation duration: 15 minutes
Cooking duration: 360 minutes
Ingredients:
1 tablespoon apple cider vinegar
5 slices tempeh bacon, chopped
1/4 teaspoon garlic powder
1/4 teaspoon ground chili chipotle
1/3 cup ketchup
1/4 cup maple syrup
2 tablespoons molasses
1 teaspoon dry mustard powder
1 pound dry navy beans, soaked*
1 tablespoon olive oil
1/4 teaspoon real salt
1 large sweet onion, diced
3 cups vegetable broth
Equipment:
slow cooker
frying pan
Cooking instruction summary:
Warm one tablespoon olive oil over medium heat then add the tempeh bacon. Sauté for several minutes, until somewhat crispy. Add the onion to the pan and continue to sauté until translucent. Next, drain the beans and then add them to the slow cooker along with the remaining ingredients, except for the vinegar and the salt. Stir together and then place the onion and tempeh on top of the beans to keep them submerged.Secure the top of the slow cooker and allow to cook for 6-8 hours. I set mine on low pressure for 2 hours and then the keep warm setting for 6 hours.Once they are done cooking, add the vinegar and salt and stir to combine. Serve warm or store in the refrigerator for up to 2 days.
Step by step:
1. Warm one tablespoon olive oil over medium heat then add the tempeh bacon. Sauté for several minutes, until somewhat crispy.
2. Add the onion to the pan and continue to sauté until translucent. Next, drain the beans and then add them to the slow cooker along with the remaining ingredients, except for the vinegar and the salt. Stir together and then place the onion and tempeh on top of the beans to keep them submerged.Secure the top of the slow cooker and allow to cook for 6-8 hours. I set mine on low pressure for 2 hours and then the keep warm setting for 6 hours.Once they are done cooking, add the vinegar and salt and stir to combine.
3. Serve warm or store in the refrigerator for up to 2 days.
Nutrition Information:
covered percent of daily need
