Slow Cooker Baked Beans
Servings: 10
These slow cooker baked beans start with dried navy beans that simmer all day with onion, garlic, jalapeños, maple syrup, molasses and your favorite BBQ sauce until thick, smoky and sweet. The recipe feeds 10, so it is ready for your next cookout or potluck.
Ingredients
- 1 lb dried navy beans soaked overnight
- 1 tbsp avocado oil
- 1 onion diced
- 3 cloves garlic minced
- 2 jalapeños diced
- 4 cups vegetable stock
- ⅓ cup pure maple syrup
- ¼ cup molasses
- ¾ cup bbq sauce
Instructions
- Soak the navy beans in water at room temperature overnight. Drain, rinse and discard any discolored beans.
- Heat the avocado oil in a pan over medium heat. Add the onion and garlic and cook until softened and fragrant. Transfer to a slow cooker.
- Add the beans, jalapeños, vegetable stock, maple syrup, molasses and barbecue sauce and stir gently until well combined.
- Cook on high, stirring occasionally, until the beans are tender, 4 to 6 hours, adding more stock or water as needed.
- Taste and adjust with salt, maple syrup or barbecue sauce before serving.
Notes
- Flavor Tip: The flavor depends heavily on the barbecue sauce, so use one you enjoy and check the label, since some contain honey or anchovies. Don't skip the molasses; it gives the beans their deep flavor and dark color.
- Mix-Ins: For pops of tangy flavor, stir in 1 tablespoon whole grain mustard once the beans are cooked.
- Oven Method: Simmer the soaked beans in the stock until just tender, about 1 hour. Add the remaining ingredients, cover and bake at 325 °F for 1 to 1 1/2 hours, adding stock as needed.
- Storing: Keep in an airtight container in the fridge for 3 to 5 days, or freeze for up to 3 months.
Nutrition
Serving: 1cup, Calories: 267kcal, Carbohydrates: 53g, Protein: 11g, Fat: 2g, Saturated Fat: 0.3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 654mg, Potassium: 760mg, Fiber: 12g, Sugar: 23g, Vitamin A: 300IU, Vitamin C: 2mg, Calcium: 108mg, Iron: 3mg
