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:

Quickview
359k Calories
11g Protein
12g Total Fat
52g Carbs
9% Health Score
Limit These
Calories
359k
18%

Fat
12g
19%

  Saturated Fat
3g
21%

Carbohydrates
52g
17%

  Sugar
24g
27%

Cholesterol
14mg
5%

Sodium
982mg
43%

Get Enough Of These
Protein
11g
22%

Manganese
1mg
53%

Fiber
10g
41%

Folate
144µg
36%

Vitamin B1
0.32mg
22%

Magnesium
83mg
21%

Potassium
687mg
20%

Phosphorus
191mg
19%

Vitamin B2
0.32mg
19%

Vitamin B6
0.35mg
18%

Iron
2mg
16%

Copper
0.3mg
15%

Selenium
9µg
14%

Calcium
115mg
12%

Zinc
1mg
10%

Vitamin B3
1mg
10%

Vitamin A
420IU
8%

Vitamin C
4mg
6%

Vitamin E
0.81mg
5%

Vitamin B5
0.51mg
5%

Vitamin K
3µg
3%

Vitamin B12
0.11µg
2%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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