Maple Baked Beans
Cookbook
Fresh from the Vegetarian Slow Cooker: 200 Recipes for Healthy and Hearty One-Pot Meals That Are Ready When You Are
Published by Harvard Common Press
With a slow cooker, you can recreate the old-fashioned goodness of baked beans when they were simmered for hours in a ceramic bean pot not unlike the insert of a slow cooker. The natural sweetness of pure maple syrup adds to the great flavor.
Serves4
Cooking Time6 min
Cooking Methodslow cooking
CostInexpensive
Total Timehalf-day
Make Ahead RecipeYes
One Pot MealYes
OccasionBuffet, Casual Dinner Party, Family Get-together
Recipe Coursemain course
Dietary Considerationdiabetic, egg-free, gluten-free, halal, healthy, high fiber, kosher, lactose-free, low cholesterol, low saturated fat, low-fat, peanut free, soy free, tree nut free, vegan, vegetarian
Equipmentcrock pot
Five Ingredients or LessYes
Mealdinner
Moodblue, stressed
Taste and Texturejuicy, sharp, sweet, tangy
Ingredients
- 1 tablespoon olive oil
- 1 medium-size yellow onion, chopped
- 3 cups slow-cooked or two 15.5-ounce cans navy beans or Great Northern beans, drained and rinsed
- ½ cup pure maple syrup
- 1 teaspoon dry mustard
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup tomato paste mixed with 1½ cups hot water
Instructions
-
Heat the oil in a large skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes.
-
Transfer the onion to a 3½- to 4-quart slow cooker. Add the beans, maple syrup, mustard, salt, and pepper. Pour in the tomato paste mixture, cover, and cook on Low for 6 to 8 hours.
2004 Robin Robertson
