Slow Cooker Baked Beans

Slow Cooker Baked Beans

Slow Cooker Baked Beans

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  • 340 cal
  • 4g fat (1g sat)
  • 5mg chol
  • 720mg sodium
  • 62g carb
  • 16g fiber
  • 18g sugars
  • 15g protein
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Ingredients

  • 1 pound dried navy beans, sorted and rinsed
  • 2 teaspoons high-heat oil
  • 4 strips bacon, chopped
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1/2 cup brown sugar
  • 1/4 cup molasses
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 4 cups chicken broth
  • 1 tablespoon apple cider vinegar
  • 1 to 2 teaspoons salt
  • Pepper, to taste
  • Hot sauce, to taste

Directions

Cover beans with 3 inches cold water and soak overnight. Drain and rinse.

Heat oil in a sauté pan over medium-high heat. Add bacon, onions and garlic and cook until bacon crisps, 7 to 10 minutes. Stir in chili powder and cook for 1 additional minute.

Add beans, bacon mixture, brown sugar, molasses, mustard, Worcestershire and chicken broth to a slow cooker; stir to combine. Cover and cook on High for 6 hours or Low for 8 hours.

Stir in vinegar, salt, pepper and hot sauce. Let simmer, uncovered, for 30 minutes before serving.

Special notes:

This recipe is sized for either a 4- or 6-quart slow cooker.