Easy Slow Cooker Baked Beans

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
1%
Easy Slow Cooker Baked Beans
375 min.
10
92kcal

Suggestions


Are you looking for a delicious and hearty side dish that will impress your family and friends? Look no further than these Easy Slow Cooker Baked Beans! Perfect for gatherings, barbecues, or a cozy family dinner, this recipe is not only vegetarian and vegan but also gluten-free and dairy-free, making it suitable for a variety of dietary preferences.

Imagine the rich, sweet aroma of baked beans simmering away in your slow cooker, filling your home with warmth and comfort. With a delightful blend of dark brown sugar, molasses, and a hint of Dijon mustard, these beans offer a perfect balance of sweetness and tang. The addition of freshly ground black pepper and ground cloves adds a subtle depth of flavor that will keep everyone coming back for seconds.

What’s more, this recipe is incredibly easy to prepare! Simply soak the beans overnight, toss them in the slow cooker with a few simple ingredients, and let the magic happen. In just over six hours, you’ll have a pot of tender, flavorful baked beans that are sure to be the star of your meal. Whether served alongside grilled meats or as a standalone dish, these Easy Slow Cooker Baked Beans are a must-try for anyone who loves comforting, home-cooked food.

Ingredients

  • 0.5 teaspoon pepper black as needed freshly ground plus more
  • tablespoon apple cider vinegar 
  • 2.5 cups pea beans dried
  • 0.3 cup t brown sugar dark packed
  • 0.3 cup blackstrap molasses dark (not blackstrap)
  • tablespoon dijon mustard 
  • 0.1 teaspoon ground cloves 
  • 0.5 cup catsup 
  • tablespoon kosher salt as needed plus more
  • 2.5 cups water plus more for soaking the beans
  • medium onion yellow

Equipment

  • bowl
  • whisk
  • slow cooker
  • colander

Directions

  1. Place the beans in a large bowl and pick through them, discarding any broken beans or stones. Cover the beans with at least 3 inches of cold water. Allow to soak uncovered at room temperature for at least 8 hours or overnight.
  2. Drain in a colander and reserve the bowl (no need to wash); set the bowl aside.
  3. Place the beans, bacon, and onion in a slow cooker.
  4. Whisk the remaining measured ingredients in the reserved bowl until combined.
  5. Pour into the slow cooker and stir until thoroughly combined. Cover and cook on either high or low heat until the beans are tender and the liquid thickens slightly (it will thicken more as it cools), about 6 hours. Taste and season with salt and pepper as needed.

Nutrition Facts

Calories92kcal
Protein10.06%
Fat1.95%
Carbs87.99%

Properties

Glycemic Index
21.7
Glycemic Load
5.03
Inflammation Score
-2
Nutrition Score
3.8326087101646%

Flavonoids

Isorhamnetin
0.55mg
Kaempferol
0.07mg
Quercetin
2.34mg

Nutrients percent of daily need

Calories:91.79kcal
4.59%
Fat:0.21g
0.32%
Saturated Fat:0.01g
0.09%
Carbohydrates:20.97g
6.99%
Net Carbohydrates:20.65g
7.51%
Sugar:14.68g
16.31%
Cholesterol:0mg
0%
Sodium:831.2mg
36.14%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.4g
4.8%
Vitamin C:9.59mg
11.63%
Iron:2.03mg
11.26%
Manganese:0.2mg
9.9%
Calcium:72.61mg
7.26%
Magnesium:25.18mg
6.3%
Potassium:185.17mg
5.29%
Vitamin B2:0.08mg
4.91%
Vitamin B1:0.07mg
4.8%
Vitamin B6:0.09mg
4.61%
Phosphorus:45.96mg
4.6%
Vitamin B3:0.81mg
4.06%
Copper:0.07mg
3.54%
Selenium:2.22µg
3.18%
Fiber:0.32g
1.29%
Vitamin A:63.43IU
1.27%
Vitamin E:0.19mg
1.24%
Source:Chow