I love baked beans and even more so I love using my crock pot. Throwing things into a pot and ending up with a delicious meal is my kind of cooking! Plus you usually end up with a wonderful smelling aroma floating through your house all day. This recipe is easy to make, nutritious and tastes wonderful! I made this without meat but if you’d like a meatier version just add in some cooked pieces of pork and bake as normal.
Ingredients:
- 1 medium onion, diced
- 1 cup diced peppers (I used red, yellow and green peppers)
- 3 15 oz cans no salt added white beans, drained and rinsed (I used pinto beans)
- 6 oz can tomato paste
- 1/2 cup brown rice syrup
- 1/4 cup unsulphured molasses
- 1 tbsp Dijon mustard
- 1 tbsp olive oil
Preparation for crock pot:
- Heat olive oil in a large skillet on medium high heat. Add in onions and peppers and saute about 10 minutes.
- Transfer the onion and peppers to the crock pot and add remaining ingredients.
- Stir well and set crock pot to high and cook for 4 hours.
Saute the onions and peppers
Mix ingredients well
Preparation for oven:
- Preheat oven to 325 degrees
- Heat olive oil in a large skillet on medium high heat. Add in onions and peppers and saute about 10 minutes.
- Transfer onions and pepper to a large bowl. Add in all the other ingredients and mix well.
- Transfer mixture to a 9 x 13 glass plan and bake for 3-4 hours.
Nutritional Info:
Makes 12 serving.
Nutrients per serving: Calories: 190, Cal. from Fat: 10, Total Fat: 1g, Sat. Fat: 0g, Carbs: 26.5g, Fiber: 6.5g, Sugars: 11g, Protein: 7g, Sodium: 43mg, Chol: 0mg
Notes:
I love baked beans and the addition of the peppers added a delicious tang to the recipe. I used my crock pot to make the beans and they were saucy and tender. If you bake them in the oven they get a bit drier and the beans are more firm. Which ever way you choose to make them they are fantastic!
SOURCE: http://thejoyofcleaneating.com/recipes/clean-eating-baked-beans/
