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Maple Baked Beans

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

Easy

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

  1. Heat the oil in a large skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes.

  2. 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.

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