Maple Baked Beans
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.
Cooking Time6 min
Cooking Methodslow cooking
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
Five Ingredients or LessYes
Taste and Texturejuicy, sharp, sweet, tangy
- 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
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